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1
Scrub Stokes Purple® sweet potatoes and pat dry. Peel skin from potatoes and dice into small squares. Bring pot of water to boil, add diced sweet potatoes to steamer basket and steam 8-10 minutes, until fork tender. Allow to cool slightly, then add to blender container with splash of almond milk; blend on high until smooth. Add more almond milk in 1 tablespoon increments to reach desired consistency. Set purée aside.
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2
Preheat oven to 375 degrees. Line two muffin tins with parchment paper or lightly grease with coconut oil.
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3
Add 1/4 cup almond milk, melted coconut oil, coconut sugar and 1/4 cup purple sweet potato purée to large mixing bowl. Mix well to combine. (Save remaining purée for another recipe.) Sift in cacao powder, almond flour, baking powder and salt. Mix until well combined.
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4
Add dark chocolate chips to small saucepan over medium-low heat. Heat until fully melted, stirring often to prevent burning. Mix melted dark chocolate into batter.
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5
Divide batter evenly between muffin tins to fill each tin to top. Place two squares of chocolate in center of each lava cake and press in until completely covered. If needed, spoon batter on top and smooth to cover.
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6
Bake 15-18 minutes, until cakes begin to pull away from edges.
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7
Cool in tins 10-15 minutes before removing. Gently loosen edges with knife and flip tin over to remove. Carefully transfer to serving plate.
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8
Top lava cakes with melted chocolate, coconut whipped cream and fresh mint. Enjoy immediately! Lava cakes are best served fresh for the ooziest goodness.
