Hello Gluten-Free Double Chocolate Brownie Donuts! These are fudgy, decadent, and DELISH. This was the first time I experimenting baking with sweet potato puree and I loved it. It reminds me of baking with pumpkin, but a different taste of course.
For this recipe, I used Inspired Organics Coconut Oil and Pure Vermont Maple Syrup. They are both amazing quality and two products I constantly use in my baking. Maple syrup is one of my favorite natural sweeteners and the Inspired Organics one is awesome! It is 100% pure without anything added. Inspired Organics has a huge variety of products that I use daily - from olive oil to frozen veggies to fresh pasta. To find near you, check out their store locator.
**This recipe makes 10-12 donuts. I used 2 donut pans with 6 spots in each. I linked it here. This one is also a great option! Both available on Amazon.**
Note: This recipe is dairy-free and gluten-free. I have not made a vegan version with flax eggs, but I hope to test soon. I have also only tested almond flour for this recipe.
Now, let's get to the goodness! You can also watch a video of me making this recipe on my IGTV channel. Enjoy!
Ingredients:
Directions:
Preheat oven to 350.
Add coconut oil to a small microwave-safe bowl. Microwave for 1 minute on medium (or until it is totally melted). Mix and set aside to cool for 5 minutes.
In a large mixing bowl whisk two eggs well.
Add in almond milk, vanilla, maple syrup, and sweet potato puree. Mix well. Add in melted and cooled coconut oil. Mix again.
Add in cocoa powder. Mix well with a spatula. This gets a bit "dusty" at first so make sure to mix and fold as you go.
Lastly, add in almond flour, baking soda/powder, and mix very well. You want to get out all the chunks so it is smooth! Fold in chocolate chips.
Grease 2 donut pans (I use 2 6 vessel pans) with coconut oil spray or nonstick spray. Evenly distribute the batter between all the vessels. Careful not to overflow them. Shake the pans to even out the batter when finished.
Bake for 15 minutes!
Let cool and enjoy!
Thank you to Inspired Organics for partnering with me on the development of this recipe! I love working with brands that help me and my community eat well!
Ingredients
Directions
Preheat oven to 350.
Add coconut oil to a small microwave-safe bowl. Microwave for 1 minute on medium (or until it is totally melted). Mix and set aside to cool for 5 minutes.
In a large mixing bowl whisk two eggs well.
Add in almond milk, vanilla, maple syrup, and sweet potato puree. Mix well. Add in melted and cooled coconut oil. Mix again.
Add in cocoa powder. Mix well with a spatula. This gets a bit "dusty" at first so make sure to mix and fold as you go.
Lastly, add in almond flour, baking soda/powder, and mix very well. You want to get out all the chunks so it is smooth! Fold in chocolate chips.
Grease 2 donut pans (I use 2 6 vessel pans) with coconut oil spray or nonstick spray. Evenly distribute the batter between all the vessels. Careful not to overflow them. Shake the pans to even out the batter when finished.
Bake for 15 minutes!
Let cool and enjoy!
