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Cocoa Sweet Potato Cupcakes
Ingredients
-
Some
vegan chocolate hazelnut spread
500
g
sweet potato
12
pc
dates
6
tb
maple syrup
100
g
almonds, ground
2
tb
coconut oil, melted
100
g
oat, ground
Some
salt
Preparation
-
1. Preheat your oven to 180°C (fan-forced) and prepare the ingredients simultaneously.
2. Peel the sweet potatoes, cut them into pieces and cook them for about 20 minutes until they are soft. Then, pit the dates and blend them in a mixer until a homogeneous mixture forms.
3. Distribute 3/4 of the batter into cupcake molds – in each liner, create a hollow in the center where you place a teaspoon of chocolate spread. Cover the filling with the remaining batter.
4. Now, you can bake the mini cakes in the oven on a baking sheet lined with baking paper for about 45-50 minutes. Test with a toothpick to see if they are done, then remove the baking sheet from the oven. Allow them to rest for at least 10 minutes, and after that, you can enjoy and share the mini cakes!
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