Description
Dessert eggs made with Stokes Purple® sweet potato purée, cashew butter, and dark chocolate. Perfect for an Easter treat or candy substitute.
Ingredients
- 1 cup Stokes Purple® sweet potato purée (1–2 Stokes Purple® sweet potato + 2–4 TBSP unsweetened almond milk)
- 1/2 cup creamy cashew butter
- 2–4 TBSP pure maple syrup
- 1/4 cup coconut flour
- 8 oz. vegan dark chocolate chips or bar, chopped
Instructions
- First, prepare your Stokes Purple® sweet potato purée on the stovetop. Scrub the Stokes Purple® sweet potato and pat them dry. Peel the skins from the potatoes with a potato peeler and dice into small squares. Bring a pot of water to a boil, add diced sweet potato to a steamer basket, and steam for 8-10 minutes, until fork tender. Allow to cool slightly, then add cooled Stokes Purple® sweet potato flesh to a high speed blender with a splash of almond milk and blend until smooth. Add more almond milk in 1 TBSP increments to reach desired consistency. Set purée aside.
- Line a baking sheet with parchment paper and set aside.
- Add cashew butter to a medium mixing bowl along with the Stokes Purple® sweet potato purée, maple syrup, and coconut flour, and stir to combine. The result should be a dense dough that you can easily roll into balls. If it’s too runny, add a tablespoon more coconut flour.
- Use a cookie scoop, scoop out rounded ~1.5″ Tablespoon balls of dough and gently form into a disc/egg shape. Place balls on parchment-lined baking sheet and continue until you have about a dozen uniform eggs.
- Transfer the pan to the freezer to chill while preparing the chocolate.
- Add the chopped chocolate to a small saucepan over medium heat and warm until the chocolate is completely melted. Transfer the chocolate to a bowl.
- When the eggs are solid and cold to the touch, remove from the freezer and begin dipping in the chocolate. Use a spoon or fork to dip the eggs in the melted chocolate, ensuring all sides are coated. Tap the excess chocolate off to avoid run off. Place chocolate coated eggs back on the parchment-lined dish or baking sheet and repeat until all eggs are dipped. Place the eggs back in the freezer to set.
- When the chocolate shell is firm to the touch, remove eggs from freezer and drizzle with additional chocolate, if desired. Place back in the freezer to set once more.
- Enjoy immediately! Store leftover eggs in the refrigerator for up to one week or in the freezer up to one month.
- Prep Time: 30 mins
- Cook Time: 5 mins
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free