Vegan Oil Free/Refined Sugar Free Chocolate Peppermint Cupcakes with Sweet Potato

For the cupcakes: Blend the 3/4 cup cooked sweet potato with 1/2 cup water, 1/4 cup pure maple syrup, 1 tbsp balsamic vinegar, and 2 tsp vanilla extract until smooth. In a separate bowl, mix the 1 cup spelt flour, 1/3 cup coconut sugar, 1/4 cup non dairy chocolate chips, 1/2 tsp sea salt, 1 tsp baking soda, and 1 tsp baking powder. Add the wet ingredients to the dry ingredients and mix until just combined. Bake at 350°F (175°C) for 20 minutes.

For the frosting: Blend 1 cup cooked sweet potato, 2/3 cup coconut sugar, 1/2 cup cocoa powder, 1/2 cup raw almond butter, 1/4 tsp sea salt, 2 tbsp non dairy milk, 1 tsp vanilla extract, and 1 tsp peppermint flavor in a blender until smooth. Cool the frosting in the fridge.

Once both the cupcakes and frosting have cooled completely, ice the cupcakes and enjoy!