Perfect to take away, to share with friends, the combination of textures is perfect, who doesn´t like creamy filling and chocolate?
Servings: 9Slices (20x20 cm)
Author: Gaspar Carreira
1/4cupmelted coconut oil
1/4cupmelted dark chocolate
2cooked medium sweet potatoes(about 1 1/2 cups)
3Tbspmelted coconut oil(room temperature)
1/3cupmelted dark chocolate
Mix the oil, syrup, and chocolate, in another bowl put te puffs, pour the mixture over the puffs and mix well so that all the buckwheat is soaked in chocolate. Put the mixture in a mold (20x20cm) with parchment paper, press very well, you can help yourself with a spoon, and cool for one hour.
Put the cashew in a food processor and process until you get a thin flour, you do not need to reach the cashew butter point. Add the rest of the filling ingredients and process for another two or three minutes until it is a smooth and homogeneous mixture. Put on the base and cool for another hour.
Melt the dark chocolate, you can add a teaspoon of coconut milk and a teaspoon of maple syrup for better results, spread the chocolate over the sweet potato mixture and cool for 15 minutes before cutting. Keep in the refrigerator.