1 1/2cupsshredded sweet potato(uncooked, unpeeled if organic is fine)
1 1/2cupsfinely shredded unsweetened coconut(I use Let's Do Organic)
1 1/4cupsalmond flour(I use Honeyville)
1/2cupfinely chopped walnuts
1t. sea salt
1/2cupcoconut oil, solid or liquified is fine
1/2cuphoney(substitute with agave nectar to make vegan)
1T. flax meal in 3 T. hot water(Flax slurry, egg replacement)
1T. vanilla bean paste or vanilla extract
6oz. dark chocolate(non-dairy and you can use chocolate that is dark enough to have no refined sugar added)
1t. coconut oil(to be added to chocolate)
Preheat oven to 350 degrees.
Grate the sweet potato using either a box grater or food processor. I grated mine using the larger of the narrow sides on a box grater. This is the second smallest option. Place in large mixing bowl.
Add remaining dry ingredients.
Mix in remaining ingredients (except for chocolate and remaining 1 t. coconut oil) either by hand or with a wooden spoon. I prefer to get my hands in it to incorporate all of the ingredients completely. The warmth of your hands will also melt the coconut oil if you used it in its solid form.
Once well combined, use a biscuit or round cutter to shape into 3" patties, well compacted. Turn out onto a parchment or Silpat lined baking sheet. You will have 9 or 10 patties.
Pat down just a bit with your hand to make a rounded top.
Bake for 27-30 minutes. Top and edges will be slightly browned when done. Center will still be moist but not doughy.
Move to cooling rack.
While cooling, melt chocolate and 1 t, of coconut oil either in the microwave or in a double boiler.
Once cookies are cool to the touch, place a sheet of parchment paper on countertop. Dip the flat bottom of each cookie in chocolate and place on the parchment. Once the bottoms are all dipped, drizzle remaining chocolate over the tops of the cookies. Allow the chocolate to harden before serving.
These freeze very well. I would like to tell you they store well in an airtight container, but we eat them all if we don't freeze them so I don't know how well they store if not frozen. Enjoy!
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.