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1
Scrub Stokes Purple® sweet potatoes and pat dry. Peel skins from potatoes with potato peeler and dice into small squares. Bring pot of water to boil, add diced sweet potatoes to steamer basket, then steam 8-10 minutes, until fork tender. Allow to cool slightly, then add to high-speed blender with splash of almond milk; blend until smooth. Add more almond milk 1 tablespoon at a time to reach desired consistency. Set purée aside.
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2
Line baking sheet with parchment paper and set aside.
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3
Add cashew butter to medium mixing bowl along with sweet potato purée, maple syrup and coconut flour; stir to combine into dense dough that can easily be rolled into balls. If needed, add another tablespoon coconut flour.
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4
Using cookie scoop, scoop out rounded 1 1/2-inch tablespoon balls of dough and gently form into egg shapes. Place on parchment-lined baking sheet to make about a dozen uniform “eggs.”
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5
Place baking sheet in freezer to chill.
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6
Add chopped chocolate to small saucepan over medium heat and warm until chocolate melts completely. Transfer chocolate to bowl.
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7
When eggs are solid and cold, remove from freezer; dip in chocolate using spoon or fork, coating all sides. Tap excess chocolate off to avoid runoff. Place chocolate-coated eggs back on baking sheet and repeat until all eggs are dipped. Place eggs back in freezer to set.
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8
When chocolate shells are firm, remove from freezer and drizzle with additional chocolate, if desired. Place back in freezer to set once more.
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9
Enjoy immediately! Store leftover eggs in refrigerator up to one week or in freezer up to one month.
