Making a meal out of sweet potatoes since 1928

Chocolate Chip Yam Cookie Cups

Chocolate Chip Yam Cookie Cups

Chocolate Chip Yam Cookie Cups

Print Recipe
Course Dessert
Prep Time 30 minutes
Cook Time 20 minutes
Servings 20 cookie cups

Ingredients

  • 2 cup of almond flour
  • 1/2 tsp baking powder
  • 1 tablespoon Pumpkin Pie spice
  • 1 egg
  • 1 cup of Bruce's Yams - smashed
  • 1/4 cup coconut milk
  • 1 handful of chocolate chips
  • 1 tbsp vegan butter for greasing pan only
  • 2 Tbsp softened vegan butter I use Earth Balance sticks
  • ½ cup chopped pecans
  • 1/3 cup brown sugar
  • ¼ cup dark corn syrup
  • 2 eggs
  • 1/8 tsp salt
  • ½ cup heavy cream
  • 8 oz of dark chocolate chips

Instructions

  • Using small muffin tin, grease with vegan butter.
  • Mix flour, baking powder, and pumpkin pie spice in bowl. Set aside. In another bowl, mix egg and coconut milk. Add wet ingredients to dry ingredients, mix well.
  • Add yams to dough and mix. Stir in chocolate chips last.
  • Bake for 10 mins.For pecan pie filling, mix all of the ingredients together using a stand mixer on medium speed for 2 minutes.
  • At ten minutes, take the cups out of the oven and using the back of a measuring spoon press into the center of the cookies making them into cups. Using the same spoon, pour the pecan pie mixture into the cups being sure not to overflow.
  • Bake at 400 degrees for 7 mins or until the pecan pie filling looks firm. Once done baking, remove from oven and drizzle with dark chocolate ganache.
  • In a saucepan bring heavy cream to a boil and remove from heat. Add chocolate and mix until melted. Let ganache cool to almost room temperature and then drizzle onto cookie cups.