Chocolate Sweet Potato Donut Recipe

 

After I was diagnosed with endometriosis in 2010 and struggled with severe pain for many years, I decided I needed to take my health back into my own hands. No more pain killers or hospital visits! I then went online and starting searching for alternative ways to treat endometriosis. I found and bought a book called Recipes and Diet Advice for Endometriosis by Carolyn Levett, and I started following her advice. I had to cut gluten, dairy, coffee, soy, red meat, and alcohol. I tried a diet similar to that in the past, but it did not work for me. I was so determined this time around to be pain free that I followed this diet to the last detail, and a month later I was pain free! I was sold! Since then, I have been eating a gluten free diet, mostly dairy free (although I love my goat cheese), occasionally some coffee, no soy, and only very rarely will I try some friend’s recipes with red meat. With this diet I have been able to manage my pain incredibly well. So, I am always looking for some delicious gluten free recipes to enjoy with family and friends! I adapted this recipe from Kaylie Johnson. Enjoy!

Ingredients:

  • One large sweet potato (I like the jewel variety)
  • Two eggs
  • Three tbsp arrow root
  • Three tbsp coconut flour
  • Two tbsp coconut oil
  • 1/4 cup brown sugar
  • 1/4 cocoa powder
  • 1/2 tsp salt
  • 1/2 tbsp baking soda
  • Two tbsp grounded flax seeds

Frosting:

  • 1/3 cup 85% cacao dark chocolate chips
  • 1 tbsp coconut oil
  • 1 tbsp honey

Preparation:

  • Peel and cut the sweet potato in squares, add to the food processor and blend it. Add all the other ingredients to the food processor and finish blending. Grease a donut pan with coconut oil and and start placing the dough on the tin. I usually use a spoon to place the dough into the donut pan (a bit tedious but totally worth the effort!), but use a piping bag if you have one.  Fill your donut pans generously to give your donuts a better shape. This recipe usually makes 10 donuts depending on the size of the sweet potato. Place the donut pans in the oven at 350F for 22min. After they are finished cooking, let them cool for at least 20min before trying to take the donuts out of the pan.
  • For the frosting, put 1/3 cup of dark chocolate chips in a double boiler, 1 tbsp coconut oil and 1 tbsp honey. Let it melt to then cover the donuts.

 

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