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Paleo Purple Sweet Potato Mooncakes

Delicious and healthy mooncakes made with purple sweet potatoes, perfect for a gluten-free and paleo-friendly treat.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dessert
Cuisine: Asian
Calories: 180
Ingredients Method Notes

Ingredients
  

Dough
  • 1 cup purple sweet potato mashed
  • 1 cup almond flour
  • 2 tablespoons coconut oil melted
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
Filling
  • 1 cup red bean paste or any preferred filling
  • 2 tablespoons coconut sugar

Method
 

Prepare the Dough
  1. In a mixing bowl, combine the mashed purple sweet potato, almond flour, melted coconut oil, honey, vanilla extract, and salt. Mix until a dough forms.
  2. Divide the dough into equal portions, about the size of a golf ball.
Prepare the Filling
  1. In a separate bowl, mix the red bean paste with coconut sugar until well combined.
  2. Divide the filling into small balls, about the size of a marble.
Assemble the Mooncakes
  1. Flatten each dough ball and place a filling ball in the center. Wrap the dough around the filling and shape it into a ball.
  2. Press the filled dough ball into a mooncake mold to shape it.
Steam the Mooncakes
  1. Place the shaped mooncakes in a steamer and steam for about 20 minutes.
  2. Remove from the steamer and let cool before serving.

Notes

These mooncakes can be stored in an airtight container in the refrigerator for up to a week.