If you like cookie dough, just skip the baking and eat this one right out of the bowl!

Ingredients
1 cup mashed sweet potatoes
1/2 cup maple syrup
1/2 cup + 2 Tbsp almond butter
1 tsp vanilla (optional)
1/2 cup almond flour
1/2 cup cocoa (or carob)
1 tsp baking soda
1/2 tsp salt

Directions
Sift together dry ingredients; set aside. Mix together wet ingredients. Add dry mixture to wet. Mix thoroughly.

Bake in lined cupcake tray. 350°F for about 15 minutes till tooth poked in the center is just slightly moist.

Top with aquafaba whipped cream and a fressy berry of your choice (I favor raspberries, but don’t always have the patience for toppings 🤣 )

Note: Cool completely before trying to take these out of the lining. Also, since they are so light and moist, they tend to get a bit sticky if store in the refrigerator–an excellent reason to eat them the day you bake them!