Delicious Living
Ingredients
  • ½ cup sweet potato purée (1 small sweet potato) or pumpkin purée
  • 1 small avocado
  • 2 eggs
  • ⅓ cup honey
  • 2 tablespoons coconut oil, melted
  • 3 tablespoons coconut flour
  • ⅓ cup cocoa powder
  • 1½ 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

Grain-Free Avocado Sweet Potato Cake Bites

Recipe by Jessica Beacom, RDN, and Stacie Hassing, RDN | Photo by Jennifer Olson | Delicious Living
  • Serves: 26 people

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)

Directions
  1. Preheat oven to 350°. Line a mini-muffin tin with paper liners or grease with oil.
  2. 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.
  3. Bake 20 minutes. Remove from oven, and let cool for about 5 minutes. Transfer muffins to a wire rack to finish cooling.
  4. 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.

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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