SWEET POTATO CHOCOLATE ROLLS WITH A TOFFEE SAUCE

Need a sweet potato & chocolate fix? No need to answer that: of course you do! And if you’re not sure, this roll will convince you, I am certain. Sweet potatoes and chocolate are a classic autumnal flavor pairing and it wouldn’t be the first time this duo makes an appearance on the blog…

INGREDIENTS
Roll:

• 2 cups sweet potato puree (I boiled 2 large sweet potatoes, then strained and mashed them into a puree — skins included)
• ½ cup maple syrup (or agave, coconut nectar, yacon syrup, etc.)
• 2 tsp pure vanilla extract
• 2 tsp cinnamon
• ⅛ tsp salt
• ½ cup coconut sugar
• ½ cup tapioca starch
• 1¾ cup almond flour
• 1 cup coconut flour

Filling:

• 1⅓ cups melted dairy-free chocolate chips or chunks
• 2-3 tbsp maple syrup
• dash of salt

Toffee Sauce:

• 4 tbsp sweet potato puree
• 6 tbsp maple syrup (or liquid sweetener of choice)
• 1 tbsp unsulphured blackstrap molasses
• 1 tsp pure vanilla extract
• 1 tsp carob powder (important for that toffee caramel flavor)
• dash of salt
• 3-4 tbsp non-dairy milk (depending on how thick / think you want it)
• Optional: coconut milk powder for dusting (make sure it’s dairy-free!)

INSTRUCTIONS

1. Preheat oven to 350F. Oil or line with parchment a 9″pie plate or any oven-safe baking dish and set aside.
2. Place sweet potato puree, maple syrup, vanilla, cinnamon, and salt into a large mixing bowl and blend into a smooth consistency using an immersion blender (a hand mixer will work too or a proper food processor). Add all remaining roll ingredients, except the coconut flour and mix with a wooden spoon to combine. Then begin to add the coconut flour ¼ cup at a time, kneading the mixture in between each addition with your hands to incorporate it. Once all the flour is in, continue to knead until you can shape the dough into a ball. It should be moist and pliable, but still delicate. (Note depending on how wet your sweet potato puree was you may need to add a bit more coconut flour as needed. Conversely, if the dough ball seems too dry, add a bit more liquid sweetener to add moisture.)
3. Flatten the dough into a disk (don’t worry if it cracks a little around the edges). Place on a flat surface in between two large sheets of parchment paper and roll out into a flat rectangle, about ¼” thin. Lift off the top sheet of parchment and set aside. Cut into a straight rectangle shape by trimming off any uneven bits all around the edges.
4. For full instructions : www.unconventionalbaker.com

Share this post