This recipe was created especially for Frieda's Specialty Produce by Chef Bob Aungst, 2019 Chef of the Year for Florida.
Photo by @fitmittenkitchen.
14 ounce bag of unsweetened coconut flakes
1 teaspoon pure vanilla extract
2 teaspoons melted sweet cream salted butter
10 ounce bag of dark chocolate chips
10 ounce bag of semi-sweet chocolate chips
2 teaspoons coconut oil
30 mini-muffin liners
For filling, pour unsweetened coconut flakes into a food processor. Blend until it turns to a “butter” consistency; this may require some pulsing for mixture to come together. Then combine with mashed purple sweet potatoes & vanilla, mixing well. Add melted butter to potato mixture and mix together until well combined; set aside.
To create chocolate shell, gently melt both kinds of chocolate chips and coconut oil together using a double boiler or by microwaving in 20-30 second increments, stirring in between. Spoon a small amount of melted chocolate into muffin liners and swirl the cups so that chocolate coats the sides. Place in fridge 5 minutes, or until set.
After chocolate shell sets, remove from fridge and spoon a small scoop of potato filling into each cup, patting it down with the back of a spoon. Cover with additional chocolate and refrigerate again, 5-10 minutes, or until set.
Cups can be stored in a sealed container, unrefrigerated, for up to 3 days.