These are super squishy and decadent while being dairy free, vegan and very low in sugar. ‘How on earth did she do that?!’ I hear you exclaim! Here’s how…
I MADE THESE WITH ELSI ON VALENTINE’S DAY FOR HER DADDY. THE DEEP PURPLE OF THE SWEET POTATO SEEMED IN MY FOOD INFILTRATED MIND TO BE ROMANTIC AND CHOCOLATE, WELL THAT NEEDS NO EXPLANATION. I’VE SEEN LOTS OF RECIPES THAT USE SWEET POTATO IN BAKING; USUALLY IN BROWNIE FORM BUT I WAS KEEN TO TRY MY NEW MUSHY MUSHY SILICONE TRAY AND MUFFINS MADE MORE SENSE. LEAVE THE GLAZE OFF IF YOU DON’T FEED YOUR LITTLE ONE CHOCOLATE, OR DRIZZLE IN A LITTLE SWEET FREEDOM SAUCE FOR A SIMILAR EFFECT.
You will need either an electric mixer or a lot of elbow grease. Makes around 12 muffins.
Suitable from 12 months, Vegan and Dairy Free
- 250g Purple Sweet Potato
- 150g Dark Chocolate (Lindt 70%)
- 5 tbs Coconut Oil
- 2 tbs Smooth Peanut Butter
- 2 tbs Maple Syrup
- 1 tbs Agave Nectar
- ¼ tsp Vanilla (extract or paste)
- 80g Buckwheat Flour
- 120g Plain Flour
- 2 tsp Baking Powder
- A pinch of Salt
- 4 tbs Cacao
- ½ tbs Hemp Powder
- ¼ tsp Ground Cinnamon
- ¼ tsp Ground Ginger
- 250ml Almond Milk
- 100g Dark Chocolate
- 60ml Almond Milk
- Pre-heat your oven to 190° and line a muffin tray with cases/brush a little coconut oil onto your silicon cases.
- Peel the sweet potato and cut into rough chunks around 2cm wide and steam for 15 minutes.
- While your sweet potato steams place the coconut oil in a small to medium saucepan and melt on a low heat. Break up the chocolate and add it to the coconut oil, stirring occasionally until melted. Add to this all of the remaining wet ingredients apart from the milk, so in goes the peanut butter, maple syrup, agave and vanilla. You don’t have to use both maple syrup and agave. I had both in the cupboard but you could use 3 tbs of either or even honey.
- I used my food processor to purée the sweet potato which takes about 20 seconds but you could mash/rice/feed through a vegetable mill if you don’t have one. Add the purée to your wet ingredients and combine.
- Next sift the flour and cacao into a large mixing bowl and add the baking powder, hemp powder, cinnamon, ginger and a pinch of salt.
- Slowly, combine the chocolate mixture with the dry ingredients. This is a fun part for little ones to help with. The mixture will seem more like a dough at this stage.
- Next, ideally using an electric mixer, combine the almond milk (you can use cow’s milk or any other milk you have). The batter should be loose and fall easily from a spoon. Add more milk if you feel it needs it but it should not be runny.
- Spoon into your cases two thirds full and bake in the oven for 25 minutes. They should be springy to touch.
- Heat the milk on a low heat until it’s hot.
- Break up your chocolate and place it in a heat proof bowl.
- Pour over the hot milk and whisk until combined and glossy.
- Spoon over your muffins or if using silicone moulds like this you can dip the muffins into the glaze for a lovely effect. I sprinkled some with fresh shredded coconut but you could use anything, berries, crushed nuts, sprinkles, just get creative and enjoy!