Easy Vegan Mocha Donuts
Ingredients
- 2 large sweet potatoes (450-500g)
- 2 flax eggs (2 tablespoons ground flax seed and 6 tablespoons water)
- 1/4 cup liquid oil, coconut or sunflower (50ml)
- 3/4 cup coconut flour (130g)
- 3/4 cup cacao powder (90g)
- 3/4 cup coconut or muscovado sugar (140g)
- 1/4 cup espresso (50ml)
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
Glaze
- 50 grams dark chocolate (at least 80% cacao)
- 1/4 cup melted coconut oil (50ml)
- 1/4 cup raw cacao powder (30g)
- 1/4 cup maple syrup (70g)
Preparation
Preheat the oven to 180C/360F
Wash, peel and chop the sweet potatoes into cubes, then put them in a food processor and process until minced
Add the rest of the ingredients and process until everything is integrated, divide the mixture into 12 donut molds (non-stick or with a little oil) and bake for 25-30 minutes or until firm and fully cooked, ensuring they are not dry
Unmold and let cool
Glaze
Melt the chocolate and coconut oil and heat the maple syrup, then in a bowl mix these three ingredients and add the cacao powder, mix again and glaze each of the donuts
Store in the fridge
