Ingredients
-
1 cup cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
-
1/4 cup tigernut flour
-
1/2 teaspoon baking powder
-
1 tablespoon maple syrup
-
1/4 teaspoon salt
-
1/4 cup unsweetened coconut flakes
-
1/2 cup pitted dates, roughly chopped
Directions
Subtitle: An African Twist on Traditional Japanese Mochi!
Description: This innovative vegan dessert recipe combines the delicate texture of mochi with the exotic flavors of West Africa. Made with only 7 simple ingredients, it’s budget-friendly, gluten-free, grain-free, high-fiber, seasonal, soy-free, and kid-friendly!
Servings: 8-10
Difficulty: Easy
Ingredients:
1 cup cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
1/4 cup tigernut flour
1/2 teaspoon baking powder
1 tablespoon maple syrup
1/4 teaspoon salt
1/4 cup unsweetened coconut flakes
1/2 cup pitted dates, roughly chopped
Instructions:
1. Preheat your oven to 350°F (180°C). Line a large baking sheet with parchment paper.
2. In a food processor, combine the mashed sweet potatoes, tigernut flour, baking powder, maple syrup, and salt until well combined. Divide the mixture into 1-inch balls.
3. Place the date and coconut flake filling ingredients in separate bowls. Roll each sweet potato ball in the date filling, then roll it in the coconut flakes to coat evenly.
4. Arrange the finished dango on the prepared baking sheet. Bake for about 15 minutes, or until lightly golden brown. Allow to cool completely before serving.
5. Enjoy as is or drizzle with additional maple syrup, honey, or your favorite sauce!
Note: If you don’t have access to tigernut flour, try using 1/4 cup of any gluten-free flour blend mixed with 1 tablespoon of cornstarch.
Steps
|
1
Done
|
Preheat your oven to 350°F (180°C). Line a large baking sheet with parchment paper. |
|
2
Done
|
In a food processor, combine the mashed sweet potatoes, tigernut flour, baking powder, maple syrup, and salt until well combined. Divide the mixture into 1-inch balls. |
|
3
Done
|
Place the date and coconut flake filling ingredients in separate bowls. Roll each sweet potato ball in the date filling, then roll it in the coconut flakes to coat evenly. |
|
4
Done
|
Arrange the finished dango on the prepared baking sheet. Bake for about 15 minutes, or until lightly golden brown. Allow to cool completely before serving. |
|
5
Done
|
Enjoy as is or drizzle with additional maple syrup, honey, or your favorite sauce! Note: If you don't have access to tigernut flour, try using 1/4 cup of any gluten-free flour blend mixed with 1 tablespoon of cornstarch. |
