Thin Mint Donuts with Purple Sweet Potato
Ingredients
- 1 large purple sweet potato
- 1/4 cup cosmic cocoa powder
- 1 tsp mushroom adaptogen
- 1 packet immune shrooms
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- plant milk to thin
Frosting
- 2 tbsp cashew butter
- 1 tbsp forest juice, maple syrup
- 1 tsp chlorella
- 1 tsp maca powder
- 1 tsp spirulina
- 1 tsp peppermint extract
Garnish
- 2 tbsp cacao nibs
Preparation
Cook the purple sweet potato until soft
Mash the cooked purple sweet potato with plant milk, slowly mixing in cocoa powder and adaptogens to taste until it forms a dough.
Scoop out into donut shapes and put in the freezer for about 30 minutes until solid.
Thin out the cashew butter with hot water until it becomes a spreadable frosting texture.
Add in the forest juice, maple syrup, chlorella, maca powder, spirulina, and peppermint extract.
Take out the donuts from the freezer and drizzle the frosting on top.
Sprinkle on the cacao nibs.
Put them back in the freezer until solidified.