
Sweet potato and almond nougat
Kitchen tools
Sauce pan
Ingredients
Chocolate:
Coconut oil:
Sweet potatoes:
Almond flour:
5 oz / 150 gr.
1 oz / 30 gr.
8 oz / 250 gr.
1 oz / 50 gr.
Instructions
1. Melt 75 g chocolate with 0.5 fl oz of coconut oil. You can do it in a double boiler or in the microwave.
2. Line a small, square container with parchment paper.
3. Pour the chocolate over the entire surface of the mold, making sure it covers evenly.
4. Refrigerate the mold.
5. Cook the sweet potato in plenty of water, it will be ready when it is soft.
6. Take it to a container, puree it and mix it with 0.5 fl oz of coconut oil and the sweetener of your choice.
7. Add the almond flour and mix gently.
8. Pour the mixture into the refrigerated pan. Press it down well to make sure it's compact.
9. Refrigerate it again.
10. Now melt the rest of the chocolate with 0.5 fl oz of coconut oil.
11. Pour the melted chocolate over the nougat you're refrigerating.
12.Refrigerate again for at least 4 hours.