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
• 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
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.