This is one of my favourite quick and healthy sweet treats. Packed with flax seed, this is a snack filled with heathy fats that will make you feel good.
As the years have gone by, we have focused more on healthy eating by choice, and of course, a gluten free diet by necessity.
My mother's sweet potatoes for Thanksgiving and Christmas were canned, loaded with butter and brown sugar, and amazing. I have used fresh sweet potatoes myself for many years, cut down on fat and sugar and have been very pleased with our sweet potato side dish.
Honestly, I didn't really think that there were many variations on basic sweet potatoes, but oh, was I wrong. This sweet potato dish with apples, dates and topped with maple glazed pecans is not your mother's sweet potato side dish. It is so delicious, it could almost be your holiday dessert.
I made it in the Instant Pot, and feel like that gave it an even better flavor, was ready in less than thirty minutes and doesn't take up your oven space. Vegan, gluten free and diary free.
Equipment
For this recipe you will need two medium sized bowls and a spatula to mix.
Ingredients
Base:
- Almond Flour
- Ground Flax Seed
- Coconut Oil
- Honey or Maple Syrup
Topping:
- Almond Butter
- Cocoa Powder
- Maple Syrup
- Shredded Coconut
- Flaky Maldon Salt (Optional)
Instructions
Add almond flour and ground flax seeds to bowl
Melt Coconut oil and add to bowl with maple syrup and mix.
Variations
You can make a number of different combinations:
- Add cocoa powder to the base to make them double chocolate
- Use a different nut butter in for the topping
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