[Recipe] Peppermint Chocolate Sweet Potato Cake

Ingredients:

1 medium roasted sweet potato
¼ cup mushed avocado
3 pasture-raised eggs
¼ cup coconut oil
1 teaspoon vanilla extract
½ cup of “Real Mushrooms 5 Defenders Tea”**
½ cup coconut flour
½ cup cacao (I used Addictive Wellness)
1 teaspoon baking soda
½ teaspoon salt (I used Redmond Real Salt)
1-3 TB lakanto monk fruit sweetener depending on how sweet you like desserts (I used 2 TB and felt they were quite sweet, my husband thought they were perfect. Next time, I’ll probably use 1 TB.) You could also try a few dates or another sweetener if you don’t like monkfruit.
Peppemint essential oil (4 drops – I used Young Living)

Directions:

**To make 5 Defenders Tea: Mix 1 heaped tsp of Real Mushrooms 5 Defenders Mushroom blend with ½ cup of hot water. (You can even try doing 2 heaped tsp for a more intense flavor and medicinal effect). Also, if you don’t have 5 Defenders on hand, you can sub another adaptogen/mushroom/or even Dandy Tea – let me know if you try that out!
In a bowl, mash together roasted sweet potato, avocado, coconut oil, eggs, vanilla extract, and 5 Defenders Tea.
Into the same bowl, add dry ingredients (coconut flour, cacao, salt, baking soda, monk fruit sweetener). If adding the peppermint, add 4 drops peppermint. Mix together.
Pour mixture into a greased 8×8 pan.
Bake for 30-35 minutes at 350 degrees.
Top with some coconut cream or whatever fun, delicious toppings you want! And enjoy!

Credit: Cathryn Fowler.

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