|20 min||35 min||24|
|2 medium potato||Sweet potato (or 1 large)|
|3 medium egg||Egg|
|1 tbsp||Vanilla extract, pure|
|1/2 cup||Coconut oil (or olive oil)|
|1 tbsp||Baking powder|
|1/2 tbsp||Baking soda|
|1 cup||Cocoa powder, unsweetened (for donuts)|
|2 tbsp||Coconut flour (or oat, almond or quinoa flour)|
|1 pinch||Kosher salt (or maldon flake salt)|
|11 date(s)||Dates (pitted)|
|1/4 cup||Vegan Chocolate Glaze / Dip|
|1 1/2 tbsp||Soy milk (or any alternative milk)|
|1 tbsp||Maple syrup, pure|
|1 tbsp||Cocoa powder, unsweetened|
|1 tbsp||Coconut oil|
|1 pinch||Kosher salt|
Preheat oven to 365 degrees F.
Soak dates in warm water for 10 minutes.
Combine the shredded sweet potato, eggs, vanilla, honey, and oil in a large bowl.
Strain dates. In a food processor, blitz dates and add to bowl. (Or you can chop dates finely).
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). Press down and 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!
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!
You can use a 9"x9" square pan to make brownies if you don't have a donut pan. In which case you want to cook for 25-30 minutes.
Makes 12 whole donuts.