Sweet potatoes have never been eaten in my house, but now my kitchen is never lacking, it is an ingredient that gives a lot of play, healthy and is to die for. It is perfect for making low-fat sweets because it gives it a lot of juiciness without the need to add oil or margarine.
I love pastries, but they have to be healthy and easy-to-prepare sweets because I don’t want to complicate my life and refined and full-fat pastries don’t suit me, besides, they’re not good for our body and you can prepare lots of delicious sweets and healthy, without the need to use rare ingredients.
Ingredientes
Scale
- 450 g de batata o boniato (1 libra)
- 1/2 taza de almendras crudas y sin sal (75 g)
- 1/2 taza de copos de avena (60 g)
- 10 cucharadas de cacao sin azúcar
- 6 cucharadas de azúcar de coco o azúcar moreno
Instructions
- Peel the sweet potato, chop it and cook it to steam or in plenty of boiling water until tender (about 25 minutes). Let cool to room temperature.
- Preheat your oven to 180ºC or 355ºF.
- Crush the almonds into food processor.
- Add the oats and pulse again.
- Add the cocoa, sugar and sweet potato and blend until smooth.
- Pour the dough into a baking pan or container lined with parchment paper (so it won’t stick) and bake for about 25 or 30 minutes. The time may vary depending on your oven.
- Let cool for at least 10 minutes and cut into small pieces.
