Sweet Potato Chocolate Donuts (Gluten-free, Grain-free)
Delicious sweet potato chocolate donuts that are both gluten and grain-free and made easily with simple ingredients and baked together in 12 minutes!
- 1 C. blanched almond flour
- 1 tsp cinnamon
- 2/3 C. cacao powder
- 1 tsp baking soda
- 1 tsp sea salt
- 3 eggs
- 1 tsp vanilla extract
- 1/2 C. sweet potato mashed
- 2/3 C. raw honey
- 1/4 C. coconut oil melted
- 1 C. dark chocolate chips or pieces
- 1/2 C. milk can use almond, or coconut if going for dairy free option
- A gallon ziplock bag can be handy for piping the batter into the pan but it's not completely necessary.
Preheat the oven to 350 degrees F.
Lightly wipe the donut mold with a little coconut oil and set aside.
Combine the wet ingredients, with the exception of coconut oil, and beat on low until combined.
Stir in the dry ingredients, just until incorporated. Slowly drizzle the coconut oil in last, as you mix on low.
Using a ziplock gallon size bag, pipe the batter into the donut molds - you can instead spoon the batter too, if you don't have bags.
Place the molds in your preheated oven and bake at 350 for 12-14 minutes. Do not remove them too early or they will fall apart when removed from the mold. They should be springy to the touch but not overly soft.
Remove and allow to cool. While they cool, combine the dark chocolate and the milk over low heat until completely melted. Dip the donuts in the glaze and set aside - sprinkle with your choice of topping.
Cover lightly and refrigerate before enjoying. I like to wipe a sheet of plastic wrap with a tiny bit of coconut oil so the wrap doesn't stick to the glaze while refrigerating.
Calories: 255kcal | Carbohydrates: 25g | Protein: 9g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 327mg | Potassium: 269mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1474IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 3mg