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Gluten Free Double Chocolate Brownie Donuts

Yields1 ServingPrep Time15 minsCook Time15 minsTotal Time30 mins

Sweet Potato Brownie Donuts Gluten Free

 2 Eggs
 ¼ cup Maple Syrup
 ¼ cup Almond Milk
 1 tbsp Coconut Oil (Melted and Cooled)
  cup Sweet Potato Puree
 1 tsp Vanilla
 ½ cup + 2 Tbsp Cocoa Powder
 1 cup + 2 Tbsp Almond Flour
 ½ tsp Baking Powder
 ½ tsp Baking Soda
 ½ cup Chocolate Chips
 Non-stick spray for baking

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!