2 cups sweet potato puree (I boiled 2 large sweet potatoes, then strained and mashed them into a puree — skins
½ cup maple syrup (or agave, coconut nectar, yacon syrup, etc.)
2 tsp pure vanilla extract
2 tsp cinnamon
⅛ tsp salt
½ cup coconut sugar
½ cup tapioca starch
1¾ cup almond flour
1 cup coconut flour
1⅓ cups melted dairy-free chocolate chips or chunks
2–3 tbsp maple syrup
dash of salt
4 tbsp sweet potato puree
6 tbsp maple syrup (or liquid sweetener of choice)
1 tbsp unsulphured blackstrap molasses
1 tsp pure vanilla extract
1 tsp carob powder (important for that toffee caramel flavor)
dash of salt
3–4 tbsp non-dairy milk (depending on how thick / think you want it)
Optional: coconut milk powder for dusting (make sure it’s dairy-free!)
Preheat oven to 350F. Oil or line with parchment a 9″pie plate or any oven-safe baking dish and set aside.
Place sweet potato puree, maple syrup, vanilla, cinnamon, and salt into a large mixing bowl and blend into a smooth consistency using an immersion blender (a hand mixer will work too or a proper food processor). Add all remaining roll ingredients, except the coconut flour and mix with a wooden spoon to combine. Then begin to add the coconut flour ¼ cup at a time, kneading the mixture in between each addition with your hands to incorporate it. Once all the flour is in, continue to knead until you can shape the dough into a ball. It should be moist and pliable, but still delicate. (Note depending on how wet your sweet potato puree was you may need to add a bit more coconut flour as needed. Conversely, if the dough ball seems too dry, add a bit more liquid sweetener to add moisture.)
Flatten the dough into a disk (don’t worry if it cracks a little around the edges). Place on a flat surface in between two large sheets of parchment paper and roll out into a flat rectangle, about ¼” thin. Lift off the top sheet of parchment and set aside. Cut into a straight rectangle shape by trimming off any uneven bits all around the edges.
Melt the chocolate (double boiler or microwave on short bursts), stir in sweetener and salt. The mixture should be thin enough to spread comfortably but not runny. If it seems a little too thick stir in a bit more sweetener. Spread this chocolate mixture over the rolled out dough, leaving about 1″ unfrosted all around.
Roll up the dough into a roll by lifting up the dough along with the parchment paper on one of the wide sides and begin to roll, separating the dough from the parchment as you go. Roll as tightly as you can.
Once the roll is done, trim off the ends. Cut into 10 sections (I cut mine into 6 as pictured and found them to be too big, so I recommend going for 10 instead). Place them into the prepared pan (as pictured) and bake in a preheated oven for 35 minutes. Remove and cool the pan on a rack.
While the rolls are baking, prepare the sweet potato toffee sauce by blending all the ingredients in a blender until smooth (I used my magic bullet). Top rolls with sauce when ready to serve. Enjoy! (Refrigerate leftovers)
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