I got this recipe from a detox I did with Andrea Nakayama. I’ve made a few changes to it as always but these have become a great treat that we have on occasion when we’re looking for something sweet that’s still healthy.
1 medium apple, peeled and chopped
1/2 cup baked sweet potato (I always make a few extra when I bake them for dinner to use for this recipe)
1/2 cup coconut milk
3 Tbsp virgin coconut oil, melted
1/2 cup swerve granulated sugar (or 1/4 cup coconut palm sugar)
2 tsp cinnamon
1/4 tsp baking soda
1/4 tsp iodized sea salt
2 TBSP whole psyllium husks
1/2 cup coconut flour
Optional cinnamon-sugar mixture
1/4 cup granulated sugar
1 tsp cinnamon
Preheat oven to 375° and line a baking sheet with parchment paper. Place apple, sweet potato, coconut milk, coconut oil, swerve, cinnamon, baking soda, salt, and psyllium husks in a blender in order listed. Blend on high until creamy and smooth. Transfer to a large mixing bowl. Sift coconut flour over the top of the liquid ingredients. Beat on medium speed with hand held electric mixer until thoroughly combined. Set batter aside to rest for 5 minutes. After resting dough should be soft but easy to handle. If it still feels wet let sit a few minutes more in refrigerator. Roll heaping tablespoons of dough into balls and place on lined baking sheet. Bake for 25-30 minutes until deeply golden brown and an inserted toothpick comes out clean. While they are warm you can roll them into a cinnamon-sugar mixture which is optional. Cool for at least 30 minutes before serving.