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HEALTHY BAKED CHOCOLATE DONUTS
Hi guys 🙂
Today I have a very, very special recipe for you!
Let me present you my current favourite breakfast/dessert – healthy baked chocolate donuts! I had been wanting to make healthy donuts for ages but I didn’t have a donut mold, so when I received it a couple of days ago I hastened to create a – hopefully – delicious recipe.
My goal was to use only whole ingredients to make the donuts as healthy as possible. Well, I think I did it!
These donuts are vegan, gluten-free, oil-free and refined sugar free, so you can fully enjoy them because they are actually good for you.
For the glaze I used a powdered icing sugar alternative made from sukrine, which is a natural sweetener that contains zero calories and tastes just like icing sugar.
I simply combined it with cacao powder and a little bit of water. You can easily use icing sugar if you don’t mind using sugar, or you can also skip the glaze even though it does add that little sweetness 🙂
You can totally make these donuts on the weekend and grab two or three every morning for breakfast, if you are on the go.
I think they make a great filling and nourishing breakfast. If you don’t have a donut mold, don’t worry, you can simply use a square cake pan or a loaf pan. This is what my sister did and it worked really well. She even said it tasted like the chocolate brownie Clif Bar – now THAT’S a compliment!
I hope you guys will love these donuts! They are:
- Very filling
- My favourite winter breakfast!
PIN ON PINTEREST 😊
MORE GLUTEN-FREE AND VEGAN SWEET RECIPES:
- Chocolate Peanut Butter Oatmeal
- Amaranth Crunch Cups with Peanut Butter
- Vegan Panna Cotta with Raspberry Sauce
- Bounty Slice with Brownie Base
- 1 cup (100 g) oat flour (ground oats)
- 8 (115 g) Medjool dates, pitted
- 1/2 cup (125 ml) non-dairy milk
- 25 g cacao powder
- 1 tbsp potato starch
- 1 tsp baking soda
- 1 tsp baking powder
- 1 pinch of salt
- 50 g alternative to powdered icing sugar*
- 1 tsp cacao powder
- 1-2 tsp water
Preheat your oven to 350°F or 180°C.
Place the non-dairy milk and the pitted dates in a high-speed blender and blend until smooth. There should be no chunk of date left.
In a mixing bowl, combine the oat flour, cacao powder, potato starch, baking soda, baking powder and salt. Stir well.
Add in the non-dairy milk and date mixture and stir well to combine.
Spoon the mixture in a donut pan and smooth out the mixture with the back of your spoon.
Bake for 12-15 minutes at 350°F or 180°C.
Remove from the oven and allow to cool completely.
Once the donuts are completely cooled, combine the alternative to powdered icing sugar*, cacao powder and water.
Carefully dip each donut in the glaze, one at a time.
* You can use regular icing sugar instead.
DID YOU MAKE THIS RECIPE?