B atata Muffin with Cocoa Oil

Batata Muffins with Cocoa Oil

INGREDIENTS

Mashed cooked sweet potato Cashew nuts Almond flour Agave syrup Cocoa powder Baking soda spoon Salt Cocoa butter (melted) Olive oil

3/4 cup 1/2 cup 15g 2 tbsp 25g 1 tsp 1/8 tsp 2 tsp 2 tsp

Makes 4-6 servings

1 Preheat oven to 185°C.

2 Use olive oil to grease a 20cm diameter frying pan or put a sheet of baking paper in the bottom.

3 Mix together the nuts and salt and blend in a food processor until smooth. This should take you 20-30 minutes. Patiently blend the mixture until the nuts begin to extract oil, turning into a paste.

4 Mix the paste with the pureed sweet potatoes and agave syrup. Double boil the cocoa butter and whisk it together with the mashed sweet potato and cashew paste.

5 In a separate bowl, mix together all the remaining ingredients - you need to make sure that baking soda is evenly dissolved. Pour the dry mixture into the liquid one (not vice-versa!) Stir the mixture and spread evenly in the frying pan, scooping out any remaining dough. Use the second sheet of baking paper to make the surface of the dough flat.

6 Bake in the oven on a middle rack in the “grill on top mode” and with the fan below for 20 minutes. The cake may look a bit raw, but it will become denser when cooled.

7 If, for some reason, the cake is still too soft after cooling, cover it and let it cool down for a few hours.

NOTE: Agave syrup can be substituted with fresh sweet grape juice. You may cook this cake with cocoa powder or without it but, for the best results, it is important to keep the right proportions of ingredients.