- Dough:
- 1 small sweet potato
- 80 g flour (rice flour or half corn, half coconut)
- 1 tbspchia flour (also works without)
- 4-5 tbsp maple syrup
- 50 ml almond milk
- 3-4 tbsp chocolate powder
- Filling:
- Coconut mouse
- Maple syrup
- Vanilla powder
- Peel the sweet potato, cut into small pieces and cook until it’s soft.
- Combine dry ingredients and stir.
- As soon as your sweet potato is done, combine all liquid ingredients in a different bowl and stir well.
- Mix wet into dry to form the dough.
- Preheat oven to 180º C.
- Knead dough, roll out thinly and cut flat circles using a circle cutter or a glass.
- Bake on a cookie tray with baking paper for about 15 minutes.
- Allow to cool 10 minutes before removing from the tray.
- To make the filling, place coconut mouse in a steam bath until it’s liquid.
- Remove, add some maple syrup and vanilla powder and stir well.
- Spread 1 teaspoon cream filling between two cooled cookies. Repeat with the rest.
- Store in the fridge so that the filling become hard.
- Enjoy!
Recipe by Annelina Waller at https://annelinawaller.com/sweet-potato-oreos/
3.5.3208