When you combine sweet potato, blueberries and white chocolate, you get these delicious squidgy colourful donuts. I had a load of cooked sweet potato to use after I’d made dinner and I fancied making something sweet – but not another batch of sweet potato brownies 🙂 So I looked in my cupboards, fridge and freezer and threw together these delicious goodies, simply whizzed in a blender, baked and devoured! Easily vegan, dairy-free and gluten-free to suit dietaries.
For the donuts –
- 100g cooked sweet potato chunks
- 4 tablespoons smooth nut butter (I used Pic’s Peanut Butter)
- 2 tablespoons maple syrup
- 50ml almond milk
- 1 teaspoon cider vinegar (I used Loving Foods)
- 1 teaspoon vanilla extract
- 100g oat flour (I used Buy Whole Foods Online)
- 2 scoops vegan vanilla protein powder (I used Free Soul)
- 70g sweetener (I used Natvia)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 60g frozen blueberries
- 40g white chocolate chips (can be dairy-free)
To decorate –
- Drizzled with Skinny Food Co white chocolate sauce
- Dried blueberries (I used Lio Licious)
- Extra white choc chips
- Edible flowers (I used Polly’s Petals)
- Preheat the oven to 180C and lightly grease a 6-hole muffin tin.
- Blend the cooked sweet potato chunks, nut butter, maple syrup, milk, vinegar and vanilla in a blender (I used my Ninja Kitchen).
- Add in the flour, protein powder, sweetener, baking powder and cinnamon and blend again to form a batter. Very carefully stir in the blueberries and choc chips.
- Divide mixture between tin to fill the top of each and smooth out. Bake for 20-25 minutes. Leave to cool then pop out.
- Drizzle over syrup, scatter over dried blueberries, choc chips and petals and enjoy!