-1.75 cups (350 grams/ 4 small) Sweet potatoes without skin
-2 cups of coconut flakes
-1/2 cup canned coconut milk
-2.5 tbsp of chia seed
-1 tbsp vanilla extract
-1 pinch of salt
-1/4 cup melted coconut oil (or butter)
-Start by baking the sweet potatoes until they are soft enough to skin and mash- about 30 minutes at 400 degrees, larger sweet potatoes may take an hour or so.
-While the Sweet potatoes are baking mix 2.5 tbsp of chia seed with 1/2 cup of canned coconut milk and leave it to soak until the chia seeds expand–stir them up every once and a while so they don’t clump.
-When the sweet potatoes finish baking skin them and then mashed them mixing in all the ingredients.
-And finally set the oven to 350 degrees– grease a cookie sheet and form the dough into about 1/2 inch thick cookies and bake for about *35 minutes.
*Keep an eye on them towards the end because the coconut can burn pretty fast. Depending on the oven they may need a little bit longer so they aren’t too mushy.
I’m still messing around with the recipe. Almond flour could be added to firm them up a bit more. Or adding honey or maple syrup would also help bind them together better, or dates would be very helpful too. But as the recipe is they hold together fine.
I’m gonna make these for wall food this summer- lots of good carbs and fats.
My dog Sadie was desperately waiting for me to drop something, so I caved and gave her some.
If I make these, will Sadie magically appear in my kitchen? She looks so much like my old dog Fletch, it breaks my heart–well actually she looks like a combination between Fletch and Cajun. I love her! Thanks for the recipe, I will try it for sure.