Purple Sweet Potato Coconut Pops

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Nutritional Info
  • Servings Per Recipe: 18
  • 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

View full nutritional breakdown of Purple Sweet Potato Coconut Pops calories by ingredient


Introduction

These vibrant balls of goodness are subtly sweet from the sweet potato, agave and a hint of stevia, creamy from coconut milk and enrobed in a stevia-sweetened dark chocolate for good measure. They're so good, you'll forget they're refined sugar free and a good source of fibre! These vibrant balls of goodness are subtly sweet from the sweet potato, agave and a hint of stevia, creamy from coconut milk and enrobed in a stevia-sweetened dark chocolate for good measure. They're so good, you'll forget they're refined sugar free and a good source of fibre!
Number of Servings: 18

Ingredients

    1 large purple-flesh sweet potato (about 6 oz), baked until very soft, peeled and mashed
    ⅓ cup coconut flour
    3 tbsp chickpea flour
    1 tbsp agave nectar (or honey)
    1 tbsp ground flaxseed
    2 tbsp melted coconut oil
    1/3 cup coconut milk alternative (i.e. Coconut Dream)
    3 packets Pure Via Turbinado and Stevia Blend
    1 cup chopped stevia-sweetened dark chocolate such as CocoPolo (or dark chocolate chips) (for coating)
    1 ½ tbsp coconut oil (for coating)

Directions

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.