Post by @maxbradyy

Sweet Potato Chocolate Donuts Want more healthy recipes like this? Get my Real Food Cookbook at the link in my bio 📖 💪Testosterone Nutrients: Choline, Selenium, Zinc, Cholesterol, Magnesium, Beta-Carotene, Vitamins A, D & E, Saturated Fats, Luteinising Hormone Support ⚡Energy Nutrients: Thiamin (B1), B Vitamins, Iron, Potassium, Phosphorus, Copper, Manganese, Vitamin B6, Protein, Complex Carbohydrates, Natural Sugars, Polyphenols, Theobromine COOKING FAT: Ghee (@vilgain - code MAX) INGREDIENTS: For the Dough: 1 Medium-Large Sweet Potato (260g cooked purée) 1 Large Egg 75g Raw Honey (@vilgain - code MAX) 1 Tbsp Vanilla Extract Sea Salt (to taste) 1 Tbsp Baking Powder 25g Cocoa Powder 350g Organic Wholewheat Flour (add gradually as needed) For the Glaze: 80g Dark Chocolate 1 Tbsp Coconut Oil METHOD: 1. Roast a pierced sweet potato at 200°C for approx 60 mins until completely soft. Scoop out 260g flesh and mash until smooth (or blend for an ultra-smooth batter). Pro Tip: Chill the sweet potato purée overnight (or for at least 30 minutes) before mixing. This reduces moisture, meaning you’ll need less flour and end up with a softer, lighter dough. 2. Mix the sweet potato, egg, honey, vanilla, baking powder, cocoa, and sea salt, mix until thoroughly combined. Fold in the flour gradually until a soft, slightly sticky dough forms. Rest for 5–10 mins. 3. Divide into 10 balls, shape into donuts and make a hole in the centre. Slightly flatter donuts cook more evenly. 4. Heat a large tablespoon of ghee over medium-low heat. Fry the donuts for 3–5 mins per side until golden brown and crisp. Avoid high heat to prevent burning the donuts 5. Cool on kitchen towel for 15–20 mins to soak up excess ghee and crisp them up 6. Melt the dark chocolate with the coconut oil. Dip each donut into the glaze, allow the excess to drip off and leave to set for 10–15 mins or until set, enjoy! Follow for more banging healthy recipes 🔥