Chocolate Frosted Donuts

I had originally planned for this post to include a nutrient-filled recipe with heaps of vegetables. But for some reason, the weekend provided me with a steady determination to create an egg-free donut for chocolate lovers and not enough time to cook much else. So here I sit at my desk, quite pleased with the results, wondering how we got to Sunday evening so quickly. 

This donut tastes much like a rich, gooey brownie with dark chocolate frosting, contains no eggs or dairy, and includes not one, but three superfoods: black beans, cacao and chia seeds. If you do not have a Donut Maker, you can probably use this batter for brownies. I think it will work just as well baking it in an 8x8 inch pan at 350 degrees for 15-20 minutes. 

 

 

Chocolate Frosted Donuts (Egg Free, Dairy Free, Gluten Free)

Donut Batter

2 tbs. chia seed meal

6 tbs. warm water

3/4 cup black beans, cooked

3 tbs. coconut milk, canned (I used Natural Value)

1/4 cup coconut oil, melted to liquid

2 tbs. pure maple syrup

1 tsp. vanilla extract

8 dates, stoned

1 cup almond flour

1/3 cup cacao powder, unsweetened

1/2 tsp. baking soda

Preheat donut maker. In a small bowl, mix together chia seed meal and warm water. Set aside for 2 minutes. Combine black beans, coconut milk, coconut oil, maple syrup, vanilla, dates and chia seed mixture in a food processor. Blend until smooth. Add flour, cacao powder, and baking soda. Mix together in food processor until well combined. Place 2 tbs. of batter into each donut slot for 5-8 minutes. (I cook only 3 donuts at a time in my donut maker so they cook more evenly.) Remove each donut and place on cooling rack.

Dark Chocolate Frosting

1 oz. unsweetened chocolate bar (I used Scharffen Berger)

1/4 cup pure maple sugar

2 tbs. coconut milk, canned

1 tsp. coconut oil

Place all ingredients in saucepan and warm very slowly on low heat, while stirring, until chocolate is melted. Top donuts with frosting and let cool.

*If batter is too thick after combined, add an additional tbs. or two of coconut milk to mixture.

*I cooked these donuts a little longer than the Sweet Potato Donuts. I think they need it because there are no eggs in it. 

Comments

[Melinda Campbell]

You are simply and purely amazing! I LOVE your recipes!! But I miss you! Love, Melinda

[Pure and Simple]

Melinda, I miss you and have worn my beautiful knit scarf almost daily since I last saw you. Thank you for coming over to visit me on my blog. XO

[The Frosted Vegan]

Beans in donuts, oh my! There is so much chocolate up in there that I'm willing to try it : )

[Jenn@slim-shoppin]

That looks amazing! That donut maker is awesome. I have a donut pan, I'll use that. Thanks for the recipe!

[a farmer in the dell]

I am glad you opted out of a veggie dish. These look fantastic!

[kim@hungryhealthygirl]

I love the ingredients in this recipe and your photos are gorgeous!

[creativechaos]

Amy Jo...that looks amazing! I want to run upstairs to grab one! hugs...karin and the boys!

[Sophie33]

Thy look absolutely amazing!! Waw!!

[Linda Titus]

Amy, I love the photo of the ingredients!! Very appealing. Is that your work! Hope all is great with you... Linda

[Pure and Simple]

Thank you, Sophie!!!

[Pure and Simple]

Linda, this is my work...recipes/photography/writing. I am having so much fun with it. Thanks for checking it out. Those donuts are so delicious. I'll make them for you some time.