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Sweet Potato and Cocoa Cookies
Sweet Potato and Cocoa Cookies

Sweet Potato and Cocoa Cookies

with dates, agave syrup and dark chocolate

A delicious, naturally sweetened, gluten-free, crispy and creamy snack, perfect for any time of day!

40 min

566 kcal

8 doses


Sweet Potato, Dates, Buckwheat Flour, Low Fat Cocoa powder, Dark Chocolate, Agave Syrup and Almonds Unpeeled are currently unavailable.

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You will also need:

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Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

566 kcal

2,367 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions


Preheat oven to 180 ° C.


In a bowl, pour the sweet potato, 14 dates, and agave syrup, and mash with the magic wand until creamy. Put this mixture in a clean bowl.


Crush the almonds and add to the previous preparation along with the flour, cocoa and a pinch of salt.


Make 48 balls the size of a walnut and center in the center with the index finger so that they are hollow to place a square of chocolate.


Arrange the balls in a baking tray lined with parchment paper and bake at 180 ° C for 15-20 min.


Remove from oven and fill cookies with a square of dark chocolate.

Note: this recipe can make 48 cookies. A single serving is equivalent to 6 cookies.