Print Friendly and PDF

CHOCOLATE SWEET POTATO DONUTS with COCONUT ICING (paleo, grain-free)

CHOCOLATE DONUTS WITH PINK COCONUT ICING.jpg

Ok, so we devoured all the donuts pictured in less than 24 hours.  They were THAT good.  And, yes, you need to try them.

The good news here is that these fudgy, decadent donuts are super easy to make, free of grains & refined sugar, and packed with veggies (yup, real veggies!), fibre, healthy fats, protein, and even adaptogens.  Doesn’t get much better than that!

Chocolate Sweet Potato Donut Recipe

Ingredients for 12 donuts:

  • 1 cup coconut flour

  • 1/4 cup Further Food collagen peptides

  • 1/4 cup Giddy Yo raw cacao powder

  • 1 Tbsp Plant Burst or Organika maca powder (optional)

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 4 pasture-raised eggs

  • 1 cup cooked, mashed sweet potato

  • 1/4 cup coconut oil, melted

  • 1/4 cup unsweetened almond or nut-free milk (I like to use my Almond Cow to make homemade plant-based milk)

  • 1/4 cup raw honey or pure maple syrup

  • 1 tsp pure vanilla extract

  • optional topping: vegan coconut icing (recipe below)

Directions:

  1. Preheat oven to 350F.

  2. Put coconut flour, collagen, cacao, maca, baking soda, and salt in a large bowl and stir to combine.

  3. In a medium bowl, whisk together eggs, sweet potato, coconut oil, almond milk, honey, and vanilla.

  4. Add wet ingredients to dry ingredients and stir to combine.

  5. Fill rings of silicone donut told and bake at 350F for 20-25 minutes or until toothpick inserted comes out clean.

  6. Cool in mold for 5 minutes then remove and finish cooling on wire rack. Cool completely before icing.

These Chocolate Donuts can be stored in an airtight container in the fridge for 5 days or frozen (before icing) for up to 2 months.

Vegan Vanilla Coconut Icing

This recipe requires coconut cream.  If coconut cream is not available, you can use the solidified cream from the top of refrigerated full-fat coconut milk.  The liquid can be reserved and used later (perhaps in a tasty smoothie!).

Ingredients:

  • 1 cup well-chilled coconut cream

  • 1 tsp pure vanilla extract

  • Lakanto sugar-free powdered monkfruit sweetener, pure stevia, or sweetener of choice, adjusted to taste

  • optional: 2-3 tsp beetroot powder (pink icing) or 1 scoop Blue Majik spirulina powder (blue icing)

Directions:

Put the cold coconut cream, vanilla, and sweetener into a bowl.  Beat until smooth.  Add beetroot or spirulina powder as desired.  Use immediately or refrigerate until ready to spread on cooled donuts.