Pum’s favourite recipes…Mini Sweet Potato Cacao Cupcakes

Yesterday I was on a cacao frenzy it seems, as after my Antioxidant Chocolate Oats for breakfast(https://pumdiets.wordpress.com/2015/10/03/pums-favourite-recipes-antioxidant-chocolate-oats/) I decided to whip up a batch of these mini chocolately cupcakes, but it’s more innocent than it sounds as it was using all healthy ingredients…I promise!

When they were ready I immediately had 2 smothered with almond butter and froze the rest of the batch to have on hand for a little healthy treat in desperate times (i.e. watching The Great British Bake Off)!

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Pum’s Mini Sweet Potato Cacao Cupcakes

Ingredients
  1. 3 sweet potatoes
  2. 1 banana
  3. 5 tbsp. coconut oil
  4. 2 tbsp. raw cacao (or 3 tbsp. cocoa powder)
  5. 1/2 tsp. cinnamon
  6. 1 chia teabag
  7. 1/2 cup buckwheat flour (I made this from buckwheat using my nutribullet but you can substitute for other flour i.e. coconut, quinoa or wholemeal)
  8. 4 tbsp. syrup (I used 2 tbsp. maple and 2 tbsp. agave)
  9. 1 tsp. baking powder
What Pum did
  1. Baked the sweet potatoes for 45 mins-1 hr until soft.
  2. Added sweet potato flesh to a blender with 1 banana and 2 tbsp. coconut oil until smooth.
  3. Added mixture to a mixing bowl with cinnamon, cacao powder, contents of teabag and syrup.
  4. Melted the remaining coconut oil and added to the mixture in small amounts alternating with small amounts of the flour until fully combined.
  5. Added a heaped tbsp. of mixture to cupcake cases and baked for 30 mins.

When they come out of the oven leave to cool completely (if you can manage, it is difficult!).  They should be firm to touch when removed from the cases but will still remain a soft and ‘fudgey’ texture.  I made these into mini-cupcakes and the cases were just used to mould the shape and keep it together when baking, if you wanted to make full cupcakes then increase the baking time by 15 mins, add a further 1 tbsp. baking powder and lightly grease the cupcake cases with coconut oil.

These were amazing as a rich treat and were delicious with almond butter.  I would definitely recommend having with a cup of tea or coffee as an afternoon or evening snack.

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Pum x

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