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. They’re perfect 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 handheld 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 it 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.