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.
- 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)
- 4 ounces bittersweet dark chocolate (at least 60 percent cacao)
- 1 tablespoon honey
- 1 tablespoon vegetable oil
- 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.
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
Recipe and photo thanks to Delicious Living.