This is the second time making this recipe, the main reason is that I didn't like how the first batch looked, plus they looked so plain and boring! The solution was very easy, I just added color to them and done! The result was a magical paleo treat and I'm excited to share this with you!
The color comes naturally from a deep purple sweet potato, and also a fun fact about me is that I love purple foods; purple cabbage, purple onion, purple cauliflower, eggplant, and of course, today's rockstar... sweet potato.
You won't be wanting to miss this delicious recipe, the best part besides the taste is that this is nutrient dense! Years ago I wouldn't thought that I would be creating healthy recipes with so much flavor.
For this recipe you'll need:
- A blender or food processor
- Silicone muffin cups
That's it! You don't need to make a huge mess or clean a lot of dishes after. So that's a mother huge win for this recipe. I have been enjoying them with some almond milk latte, or feel free to pair it with your coffee.
I feel that tahini is the seed nutter on fashion, for a good reason! It's truly delicious, if you haven't tried it... do it! It's not as sweet as other nut butters or seed butters but it adds so much flavor to sweet or savory recipes. This was a great example.
PHAT Fudge Muffins
Chocolate Chip Peanut Butter Cups
Seed Cycling Bites (Flax and Pumpkin Seeds)
Keto Mocha Cookie Dough Cups
Coconut Tahini Paleo Blondies
By María Fernanda López
- 250g (1 cup mashed) of purple sweet potato
- 3 eggs
- 1/3 cup of monk fruit (PURELYHL for discount)
- 1/4 cup of tahini
- 3/4 cup of shredded coconut
- 1/4 cup of water
1. In a pot broil the sweet potatoes.
2. Preheat the oven at 350F.
3. In a food processor or blender add all of your ingredients and mix until you have a smooth consistency.
4. Pour the mix in 12 muffin cups and bake for 20 minutes.
5. Let them cool and ENJOY!
Nutritional Facts (per serving) 104 kcal
Fat: 7.4 g
Carbs: 6.2 g
Fiber: 1.5 g
Net Carbs: 4.9g
Protein: 3.2 g
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