Stokes Purple® Sweet Potato Dark Chocolate Coconut Cups

This recipe was created especially for Frieda's Specialty Produce by Chef Bob Aungst, 2019 Chef of the Year for Florida.

Photo by @fitmittenkitchen.

Serving Size

30

Cook Time

45 min

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Serving Size

30

Cook Time

45 min

Ingredients

  • 4 cups of cooked Frieda’s Stokes Purple® sweet potatoes

  • 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

  • Mini-muffin tins

Private: Stokes Purple<sup>®</sup> Sweet Potato

Cooking Steps

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Cups can be stored in a sealed container, unrefrigerated, for up to 3 days.

Where to Buy Frieda’s

Where to Buy Frieda’s