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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.