INGREDIENTS
/// Chocolate Cookies:
1/2 cup Sweet potato purée (I used a Japanese yam, which is yellow, but you can use a regular sweet potato as well)
1/4 cup Cacao powder
2/3 cup Oat flour
1 tbsp coconut sugar
Flax egg
6 tbsp almond milk
/// Maple Marshmallow Whip:
1/2 cup Aquafaba (the "water" in a can of chickpeas)
1/3 cup maple syrup
1/4 tsp cream of tartar
1/4 tsp vanilla extract
DIRECTIONS:
/// Chocolate Cookies:
1. Combine 1 tbsp of ground flax with 3 tbsp of water to make a flax "egg". Put in fridge to thicken while you make the rest of the batter
2. Blend 2/3 cup of dry oats in a blender to make a flour
3. In a medium sized bowl, mash 1/2 of a roasted large sweet potato to make 1/2 cup of "puree"
4. Combine oat flour, cocoa powder, coconut sugar, and almond milk and mix well
5. Finally, pour in the flax egg and stir the mixture until it's a uniform consistency
6. Using the dough, make tablespoon-sized cookie balls and press firmly onto a greased or lined pan
7. Bake cookies for 20min on 350. Let cool completely.
/// Maple Marshmallow Whip:
***Making this whip takes time, so be patient!
1. Beat 1/2 cup of aquafaba on medium high with an electric mixer until "soft peaks" form (as demonstrated in video)
2. Add in cream of tartar and beat for another 3 minutes
3. Add in the maple syrup in small increments to the mixture, beating for 30-60 seconds in between each time
4. Beat in the vanilla extract once all of the maple syrup has been incorporated. The mixture should be pretty thick by the end
*** This makes a LOT of maple whip, you will definitely have leftovers! Try using this as a healthier alternative to whipped cream, or you can even make your own meringues (there are recipes online detailing this)
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