- 8 tbsp hazelnut butter - 4 tbsp maple syrup - 2 eggs - 6 tbsp melted coconut oil - 6 tbsp cocoa powder - 2 tsp baking powder - 1 tsp baking soda - ½ cup cassava flour - 1 chopped 72% primal dark chocolate bar
1. Mix together hazelnut butter, maple syrup, eggs, and oil in medium sized bowl. 2. Whisk in cocoa powder, baking powder, baking soda and flour until lumps are gone. 3. Fold in chopped chocolate and pour into greased loaf pan. 4. Bake at 325 degrees for 45 minutes or until toothpick inserted comes out clean.
- ½ cup almond flour - ¼ cup coconut flour - 1 tbsp finely ground psyillum husk - 1 tsp xanthan gum - 8 oz water - 4 tbsp melted coconut oil - ⅛ tsp monk fruit powder - 2 eggs - 1 tsp baking powder
Instructions: 1. Mix together flours, husk and xanthan gum in a small bowl and set aside. 2. In medium-high heat saucepan, add water, oil and monk fruit powder. Let come to a low boil. 3. Turn heat down to medium and add flour mixture, whisking quickly until a ball of dough has formed. 4. Transfer to stand mixer and mix on medium speed to cool down the dough. 5. When it’s cool to the touch, add eggs one at a time. 6. Once the eggs are added, mix in the baking powder. 7. Transfer to piping bag and pipe into cavities of donut pan(if you don’t have one, pipe in donut like circles on a parchment lined sheet pan.) 8. Bake at 375 degrees for 25 minutes until golden brown. 9. Let cool completely and dip each one into melted Midnight Coconut Chocolate or Unsweetened Roasted Coconut Butter. Decorate with flaked coconut or drizzled chocolate.
- 1 cup cooked and pureed sweet potato* - ¼ cup maple syrup - 2 eggs - ¼ cup coconut oil - ⅔ cup cassava flour - 2 tsp baking powder - 1 tsp baking soda - 1 tsp cinnamon - 1 72% Signature Eating Evolved bar, chopped
Instructions 1. In large bowl, mix all wet ingredients and add all dry ingredients to that. 2. Fold in the chopped chocolate at the end and pour into greased muffin tins. 3. Bake at 325 degrees for 45 minutes or until toothpick inserted in the center comes out clean.
*We cut 2 large sweet potatoes in chunks and boiled them until tender. Drained the water and let them cool for 20 minutes. Peel the skins off and pureed in food processor until smooth!