Baked
Double Chocolate Beet Donuts
Prep Time
50 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
These Baked Double Chocolate Beet Donuts might sound
strange, but they are deeply chocolatey, rich and have the perfect soft
texture. This healthy dessert recipe is vegan and gluten-free.
Course: Dessert
Cuisine: gluten-free, oil-free, vegan
Servings: 12 donuts
Ingredients
Wet Ingredients:
- 1 cup chopped roasted beet about 2-3 medium beets
- 1 teaspoon vanilla extract
- 1/2 cup maple syrup
- 2 tablespoons cacao butter melted OR almond butter
- 1/2 cup pitted dates lightly packed
- 1/3 cup full-fat coconut milk from a can
Dry Ingredients:
- 1 cup gluten-free oat flour
- 1/4 cup tapioca starch OR arrowroot starch
- 2 teaspoons baking powder
- 1/4 cup cacao powder
- 1/2 teaspoon salt
- 1 cup chocolate chips separated
Instructions
1.
Preheat your oven to 350 degrees. Spray 2 donut
tins well with nonstick spray and set aside.
2.
In a blender, or food processor, whirl together
all of the wet ingredients until they are silky smooth.
3.
In a medium bowl, whisk together the dry
ingredients.
4.
Add the wet into the dry and mix to combine.
Stir in the half of the chocolate chips and spoon the batter into your prepared
donut tin, filling the circles 3/4 of the way full.
5.
Bake for 13-15 minutes, or until the top of the
donuts are set when you gently press them with a finger. Allow to cool in the
pan for 5 minutes. Remove and cool on a wire rack.
6.
In a double boiler, melt the chocolate. Transfer
to a piping bag and pipe over the donuts. Alternately, your can just drizzle
the chocolate over them if you don't have a piping bag. Let the chocolate set
before serving (pro tip: It sets faster if you transfer them to the fridge.)
source : http://www.catchingseeds.com
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