Purple Sweet Potato Coconut Pops
- Minutes to Prepare:
- Number of Servings: 18
Ingredients
1 large purple-flesh sweet potato (about 6 oz), baked until very soft, peeled and mashed⅓ cup coconut flour3 tbsp chickpea flour1 tbsp agave nectar (or honey)1 tbsp ground flaxseed2 tbsp melted coconut oil1/3 cup coconut milk alternative (i.e. Coconut Dream)3 packets Pure Via Turbinado and Stevia Blend1 cup chopped stevia-sweetened dark chocolate such as CocoPolo (or dark chocolate chips) (for coating)1 ½ tbsp coconut oil (for coating)
Whip sweet potato flesh, flours, flaxseed, agave, Pure Via and coconut oil with electric beaters until completely smooth and creamy, adding coconut milk as needed to maintain an almost frosting-like paste.
Scoop rounded tablespoons onto a parchment lined baking sheet and freeze 1 hour.
Melt chocolate and coconut oil in the microwave or in a double boiler. Dip chilled balls and allow to set on the baking sheet.
Store in the fridge up to 2 weeks in a covered container.
Serving Size: Makes 18
Number of Servings: 18
Recipe submitted by SparkPeople user JO_JO_BA.
Scoop rounded tablespoons onto a parchment lined baking sheet and freeze 1 hour.
Melt chocolate and coconut oil in the microwave or in a double boiler. Dip chilled balls and allow to set on the baking sheet.
Store in the fridge up to 2 weeks in a covered container.
Serving Size: Makes 18
Number of Servings: 18
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 94.5
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 4.1 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 3.4 g
- Protein: 1.4 g
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