Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup cooked mashed sweet potato (from 1 medium to large sweet potato)
1/4 cup pure maple syrup or coconut nectar
1 large egg
1 1/2 tablespoons coconut oil, melted and cooled (olive oil also works well)
1 teaspoon vanilla extract
2.5 oz 72% dark chocolate
1/3 cup coconut flakes
Preheat oven to 350 degrees F. Grease a donut pan with nonstick cooking spray.
In a large bowl, whisk together flour, baking powder, cinnamon, ginger and salt; set aside.
In a separate bowl, mix together the sweet potato, maple syrup, egg, coconut oil and vanilla extract until smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined. Avoid over-mixing here as it can make the donuts tough instead of light and fluffy. Spoon the batter into the donut pan, filling almost to the top.
Bake for 11-14 minutes or until cake tester comes out clean. Turn the donuts onto a wire rack to cool completely.
Once donuts are cooled, melt chocolate in a small saucepan over very low heat; stir continuously until chocolate is melted. Once melted, transfer chocolate to a warm bowl and dip each donut in the chocolate, then transfer to a wire rack. Repeat with remaining donuts. Immediately top each donut with a tablespoon of coconut flakes.
Note: Instead of the dark chocolate, you can use 1/3 cup of chocolate chips.