Sweet Potato & Peanut Butter Cuppies

For aproximately 9 Cuppies

Ingredients for the Cuppie crust

  • 1 cup Nut mix (almond, peanuts, nuts) previously ground
  • 2 Tbsp pure Peanut butter
  • 4 Medjool Dates
  • 1 Tsp Chia seeds
  • 2 Tbsp Coconut Flour
  • 2 Tbsp Almond Flour
  • 1 Tbsp Maple syrup

Directions for the Cuppie crust

  1. Preheat oven to 180°C
  2. Combine all the ingredients and mix them well.
  3. Grab a cupcake pan and coat it with baking spray.
  4. Divide the mix and place it on each cupcake container; push the mix evenly until you get a cookie of approximately 5mm thick.
  5. Place in the oven for about 15 minutes, once they have medium light gold color, remove from the oven and let them chill.

Ingredients for the Sweet Potato & Peanut Butter filling

  • 2 medium sized Sweet potatoes previously baked and pealed.
  • 4 unpitted Medjool dates
  • 2 Tbsp pure Peanut Butter
  • 1 Chocolate bar 78% cacao
  • Chopped peanuts for decoration

Directions for the Sweet Potato & Peanut Butter Filling

  1. With the help of a food processor, blend 4 dates, add the baked sweet potatoes and blend together.
  2. Add the peanut butter and keep blending until the mix is silky smooth.
  3. Once everything is mixed, pour the mix over the cuppie crusts evenly.
  4. Melt the chocolate (au bain-marie) spread it on top of the cuppies. If you like, add a few chopped peanuts on top as decoration.
  5. Place in the freezer for at least 30 minutes or until they get firm.

Easy and delicious. Enjoy!