Cocoa Sweet Potato Cupcakes

Name: Cocoa Sweet Potato Cupcakes
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 portions
Ingredients: vegan chocolate hazelnut spread; sweet potato; dates; maple syrup; almonds, ground; coconut oil, melted; oat, ground; cocoa powder; salt

Preparation time: 20 min
Cooking time: 1 h
Total time: 1 h 20 min

Difficulty: easy

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

6 tb cocoa powder

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!