Delicious Living

Grain-Free Avocado Sweet Potato Cake Bites

We love this recipe because we can sneak healthy fats from avocado plus fiber and antioxidants from sweet potato into a decadent chocolate treat without anyone knowing.

- Jessica Beacom, RDN, and Stacie Hassing, RDN, therealfoodrds.com

(gluten free, dairy free)

Recipe Yield: 
26 servings
Recipe Ingredient Details: 
½ cup sweet potato purée (1 small sweet potato) or pumpkin purée
1 small avocado
2 eggs
cup honey
2 tablespoons coconut oil, melted
3 tablespoons coconut flour
cup cocoa powder
teaspoons baking soda
¼ teaspoon sea salt
½ cup mini chocolate chips, divided
¼ cup walnuts, chopped (optional)
FOR THE CHOCOLATE GLAZE
4 ounces bittersweet dark chocolate (at least 60 percent cacao)
1 tablespoon honey
1 tablespoon vegetable oil
Recipe Instructions: 
Preheat oven to 350°. Line a mini-muffin tin with paper liners or grease with oil.
In a blender or food processor, combine all ingredients except for chocolate chips and walnuts. Blend just until smooth. Fold in chocolate chips and optional walnuts. Fill each mini-muffin liner with batter.
Bake 20 minutes. Remove from oven, and let cool for about 5 minutes. Transfer muffins to a wire rack to finish cooling.
While cake bites are cooking, in a glass bowl, melt chocolate and honey in 30-second increments in the microwave; whisk. Whisk in oil until smooth and shiny. Place wire cooling rack with cake bites over a foil-lined baking sheet or parchment. Drizzle glaze over top or dip cake bites into the glaze. Repeat until all cake bites have a glaze topping. If desired, top with walnuts.
Recipe Additional Notes: 

PER SERVING (1 cake bite): 105 cal, 6g fat (2g mono, 1g poly, 3g sat), 14mg chol, 93mg sodium, 12g carb (2g fiber, 9g sugars), 1g protein

 

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