Sweet Potato Chocolate Dip with Gingersnap Cookies
Calories: 859kcal
Ingredients
- 1 large sweet potato
- ¼ cup tahini
- ¼ cup maple syrup
- 5 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher or fine sea salt
- 1 box Homefree Gingersnap mini cookies
Instructions
- Peel and dice the sweet potato. Boil until very soft then strain.
- Place the cooked sweet potato in a food processor with the tahini, maple syrup, cocoa powder, vanilla, and salt. Blend until smooth. If it is too thick, add a little water to thin it out.
- Garnish with some cookie crumbles.
- Serve with cookies for dipping.
Nutrition
Calories: 859kcal | Carbohydrates: 131g | Protein: 19g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 13g | Sodium: 762mg | Potassium: 1604mg | Fiber: 19g | Sugar: 61g | Vitamin A: 32103IU | Vitamin C: 8mg | Calcium: 277mg | Iron: 8mg