03 Nov Vegan No-Bake Sweet Potato Pie Doughnut Holes
Vegan No-Bake Sweet Potato Pie Doughnut Holes (in honor of Thanksgivukkah)
This year, Thanksgiving and Chanukah collide to make one giant amazing foodie super holiday, where gluttony is king and we'll all need to be rolled home: Thanksgivukkah.On Chanukah, we eat things fried in oil to remind us of the miracle of our single container of oil lasting not one but eight days. One of those fried things, Sufganiot (a fancy sounding Hebrew name for a Doughnut) is a treasured fried dessert on the holiday table.On Thanksgiving, we eat as much food as we can cram into our bellies before we pass out to commemorate the Pilgrims giving thanks for the abundance of harvest yield after near starvation upon coming to this country back in the day. Among my favorites on the holiday table: decadent pies that ooze with pounds of butter; and most of all the sweet potato pie.Now, yes, Sweet Potato Pie is incredible. Doughnuts are incredible. But both are not the best things in the world for you.So I'm flipping this super fattening holiday on it's head and have created a no-bake (or fry!), vegan, gluten-free healthy mash-up version of a Thanksgiving and Chanukah dessert to keep you fitting in your pants after it is all over: The Sweet Potato Pie "Doughnut Hole". (Now mind you, they don't actually have the texture of doughnuts, they just look like them: a raw foodie's trick to making desserts! Their texture is somewhere crossed between a pie and a cake.)A big thanks to The Cupcake Project for organizing the Thanksgivukkah Blogger Potluck, featuring 18 creative recipes from some truly incredible food bloggers across the globe (including yours truly). You can read about how it all came together on her blog here. Also please check out all the other amazing participating Thanksgivukkah blogger recipes, I've listed the vegetarian and vegan ones at the bottom of this post!
- 1 Cup Sweet Potato (about 1 large, 2 Small)
- 1/4-1/2 Cup Coconut Milk (Carton, not Canned)
- 1Teaspoon Pumpkin Pie Spice
- ½ cup Coconut Flour
- 1/2 Cup Agave
- ½ Teaspoon Kosher Sea Salt
- ½ Cup Toasted Pecans, Roughly Chopped
Roast Sweet Potato
- Wrap your sweet potato in foil, set on a foil ring, and bake in a 400 degree oven for 30-45 minutes (see a little roasting with rings tutorial here: Put a Ring on It). It will be done when you can pierce with a fork easily and feels tender. Unwrap and cool until you don't burn your hands when touching it. Peel potato with fingers (if it doesn't come off easily, it probably needs some more cooking time). Roughly Chop.
Make the Dough
- Add Sweet potato to high powered blender, start with 1/4 cup of coconut milk and blend. If blender will not puree, add a little bit more milk until it will (goal is to use as little as possible while still getting to a very smooth puree, we don't want it too liquidy). Blend to a smooth puree.
- Transfer to a bowl, add pumpkin pie spice and agave and stir to combine.
- Add coconut flour and stir to form a sticky dough.
- Scoop 1 tablespoon of dough into hands and roll into a ball. Set aside. Repeat with remaining dough.
- Spread Pecans on a tray and roll each ball in the pecans to coat.
- Refrigerate covered for at least 10 minutes. Serve at room temperature. Try not to eat them all.
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