Only healthful nutrient-dense ingredients in this indulgent chocolate dessert. For chocolate lovers who don't want to live life without it. Try it out as a brownie if you don’t have a donut pan, but I HIGHLY recommend the small investment to make all the donuts and grain-free bagels of your dreams. This is the one I have.
Cook: 30 min
Ready in: 50min
Servings: 12 whole donuts or 24 brownie squares
2 medium potato Sweet potato (or 1 large)
3 medium egg
1 tbspVanilla extract, pure
11 Dates (pitted)
1/2 cupCoconut oil (or olive oil)
1 tbsp Baking powder
1/2 tbsp Baking soda
1 cup Cocoa powder, unsweetened
2 tbsp Coconut flour (or oat, almond or quinoa flour)
1 pinchKosher salt (or maldon flake salt)
1/4 cupVegan Chocolate Glaze / Dip
Vegan Chocolate Glaze / Dip
2 tbsp Soy milk (or any alternative milk)
2 tbsp Maple syrup, pure
2 tbsp Cocoa powder, unsweetened
2 tbsp Coconut oil
Sprinkle of pinchKosher salt
Preheat oven to 365 degrees F.
Combine the shredded sweet potato, eggs, vanilla, honey, and oil in a large bowl. In a smaller bowl, combine the baking powder, baking soda, cocoa powder, and coconut flour and stir. Stir this into the wet mixture until well combined.
Coat a non-stick donut pan with coconut oil (or square pan for brownies lined in parchment). Spread the batter in the donut holes with a spoon or your fingers, makes sure there is no air.
Bake for 15-20 minutes for donuts, 25-30 for brownies. Donuts are done when a toothpick inserted in the center comes out clean. Be careful not to over bake!
Meanwhile, to make the glaze, combine all the ingredients in a pot on medium heat. Whisk until melted and homogenous.
Allow the donuts to cool before removing from the pan.
Drizzle or dip glaze over donuts. Sprinkle with flake salt. Enjoy!
Instructions for "Vegan Chocolate Glaze / Dip"
Combine all ingredients in a pot over medium low heat. Whisk until melted and well combined. Let simmer for 2 minutes then remove from heat.
Drizzle on cakes, donuts, or even fruit!