Sweet potato pie mini protein doughnuts (vegan, paleo)

Sweet potato pie mini protein doughnuts (vegan, paleo)

Wanna Hertz doughnut? Nah? Me neither. But I will tell you what I do want. A sweet potato pie doughnut covered in a maple white chocolate glaze topped with maple bourbon pecans for my post workout snack. Or for breakfast. Or for when I want something sweet. Ain’t nothin’ Hertz about that. Sweetpotatopiedoughnuts3

I had been so wishy washy about getting a doughnut pan. Do I really need a one function baking pan? Simple answer: yes. Especially a mini doughnut pan where they come out super cute and small. sweetpotatopiedoughnutholding

Why do we love little things? They are just so much more fun! Hello? Have you seen these mini penguin sweaters knitted by elderly man! And hamsters eating tiny burritos? So obviously I needed a mini doughnut pan. But I digress.


These little nuts of dough are packed with protein & healthy complex carbs, making them an awesome treat for a post-workout. Or really my favorite was dunking them in milk & then coffee yesterday morning for breakfast. I felt so indulgent and then I remembered what was in them and grabbed another.

Sweet potato pie mini vegan doughnuts

  • Servings: 18 mini doughnuts
  • Time: 30mins prep, 20 mins cook
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5 tbsp. chia seeds
6 tbsp. warm water
3/4 c. vanilla protein powder* (I used Sunwarrior Blend)
1 tbsp. coconut flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tbsp. cinnamon
1/2 tsp. all spice
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. sea salt
1/2 c. sweet potato puree
1/2 c. non-dairy milk
2 tbsp. unsweetened apple butter (L & A brand is my fave, but any will do)
2 tbsp. coconut oil
2 tbsp. maple syrup
1/2 tsp. apple cider vinegar

Maple glaze:

1/2 c. raw cacao butter, roughly chopped
1 tbsp. softened coconut butter
1/2-1 tbsp. maple syrup
1/2 tsp. vanilla extract

Candied pecans:

1 c. roughly chopped pecans
1 tbsp. bourbon (optional)
1 tbsp. maple syrup
1/2 tsp. cinnamon
1/4 tsp. sea salt

Pre-heat oven to 350˚F. In a medium bowl combine chia seeds with warm water and set aside. In a large bowl combine all dry ingredients. Once chia & warm water has set, add remaining wet ingredients to the chia mixture and stir well.Coat doughnut mould with coconut oil. Using a small spoon or small rubber spatula, fill doughnut molds with mixture. Bake for 20 minutes.

Meanwhile, in a double boiler or in 30 second increments in the microwave, melt the cacao butter. Whisk in coconut butter and maple syrup and set in the fridge until doughnuts are cooled. This mixture should firm up into a frosting in the fridge. You may place in freezer for 5-7 minutes for quicker firming.

Remove from oven & allow to cool. Turn doughnut mold upside down onto a large cutting board or other flat surface to remove doughnuts. You may have to tap on the bottom of the pan to remove the stubborn ones.

While doughnuts cool, heat a small non-stick pan over medium heat. Add candied pecan ingredients and stir continuously until coated in mixture. Remove from heat and set on parchment paper to cool.

Remove glaze from the fridge or freezer and dip each doughnut into mixture. Top with a sprinkle of cinnamon and candied pecans. Eat straight away or set in the fridge in a sealed container.

Recipe adapted from www.inmybowl.com 


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