Chocolate pies with sweet potato 🍫🍠

Ingredients:
Makes 4 mini-cakes (12 cm each).

• 100g of softened, neutral-flavored coconut oil
• 1 packet of Maria biscuits (approx. 156 g)
• 280 g of cooked sweet potato
• 1/2 cup of plant-based milk (we used oat milk)
• 150 g of dark chocolate
• 1 pinch of salt
• 1 dessert spoon of vanilla essence

Preheat the oven to 180°.

Crush the Maria biscuits in a food processor until they become powder. Add the coconut oil and mix with your hands until the dough comes together.

Spread this mixture into small pie tins (if you want, you can use a larger can and use all the dough). Make a thick layer and distribute the dough evenly over the tin. Press the dough down firmly; you can use the base of a glass to help. Bake in the oven for 15 minutes or until golden brown. Remove and let cool.

Melt the chocolate in a double boiler.

In a food processor, add the cooked sweet potato, melted chocolate, plant-based milk, a pinch of salt, and the vanilla extract. Blend until you have a creamy paste. Place the filling in each mold and smooth the top with a spatula. Refrigerate for 2 hours (it can be less time, but ideally it should be very cold).

Garnish with strawberries and mint to taste. Now it's ready!