You guys should know by now, that I’m always trying to find ways to sneak veggies and fruits into my cooking whenever I have the chance. I even try to incorporate veggies in my sweet treats such as these fudgy, moist and cake-like chocolate sweet potato doughnuts*. I found the original recipe for chocolate muffins on Instagram from a friend of mine Brooke @carlsonfit. We agreed to try some of each others recipes and post about it. But me being me, I took her recipe and changed it and made it my own and added a few twists along the way that resulted in blender friendly, fiber packed, chocolatey goodness!
Makes 12 mini doughnuts or muffins*
Preheat oven to 400F
In a blender (or food processor) combine the following:
1/2 cup sweet potato cooked and skin removed (you can either roast the SP in the oven for 50-60 minutes until soft or peel, cube and boil in water until soft)
1/2 cup peanut butter (I used Justin’s Vanilla Almond Butter)
1 egg (I used Vital Farms pasture raised eggs)
1/3 cup cacao powder
5 T honey
1 T vanilla
1/4 t baking soda
Pinch of salt
The batter should be like a thick chocolate pudding. If it seems too thick you could add a little water or even a couple of tablespoons of coconut oil to thin it out. Place about a tablespoon of batter into each doughnut pan about halfway up and cook in the oven for 12 minutes until just firm to the touch. Let cool for 20 minutes on a cooling rack or chopping board and top with glaze and any nuts, coconut, chia seeds, sprinkles if you desire.
1 T coconut oil
1 T coconut butter (optional but it makes the glaze a little bit thicker)
1 T cacao powder
Combine the above ingredients and and put into a small bowl and dip doughnuts in.