Makes: 12 mini loaves or 12 muffins
1/2 cup almond meal
1/2 cup buckwheat flour
1/2 cup coconut sugar
1/2 cup cacao
1.5 tsp baking powder
1/3 cup olive oil
1.5 cups mashed sweet potato
2 tbsp plant milk (I used almond)
1 can coconut cream supreme 30% (chilled overnight)
3 tbsp maple syrup
1/4 cup cacao
For the loaves:
Place all dry ingredients into a large bowl and give a quick stir to combine.
Add the wet ingredients to the dry ingredients and mix with a wooden spoon or spatula until just combined.
Scoop mixture into mini loaf tray (or muffin tray) and bake for 15 minutes or until a skewer comes out clean or with just a couple of crumbs.
Once the loaves have cooled a little but, carefully pull out of pan and let them cool the rest of the way on a cooling rack.
For the chocolate icing:
Chill the can in fridge overnight (min 8 hours) as the coconut cream needs to be thick to hold its shape. Scoop out the coconut cream, only the thick harder part – keep the liquid for another recipe or meal (eg smoothies)
With a stand mixer or hand beaters, whip coconut cream until smooth and creamy. Then add remaining ingredients and whip until combined. It should be creamy but firm enough to hold its shape.
Once the mini loaves have cooled, pipe or spread your icing on top and serve!
Recipe by Hayley @ Pure Bulk Foods