CHOCOLATE DONUTS WITH CHOCOLATE HAZELNUT GANACHE
by Flora & Vino
Total time 25 mins
Recipe type: Dessert
Cuisine: Oil Free, Gluten Free, Vegan
Serves: 12 donuts
1 cup oat flour
1 cup gluten free flour (more oat flour or almond flour-- did not test coconut!)
2 tsp baking powder
⅔ cup cacao powder
½ cup pure maple syrup
2 flax eggs (2 TBS flax seed + 6 TBS water)
⅔ cup unsweetened applesauce
½ unsweetened almond milk
CHOCOLATE HAZELNUT GANACHE
Preheat oven to 350 and prepare 2 donut pans.
Prepare your flax eggs in a large bowl and allow to sit for a few minutes to gel. Next, add the remainder of the wet ingredients and whisk to combine.
Sift in the dry ingredients and whisk to combine until smooth.
Spray the donut pans with coconut oil spray or lightly grease with coconut oil. Add batter to fill each donut. Carefully shake the pan to distribute the batter evenly.
Bake for 15 minutes, until firm to the touch.
While the donuts are baking, prepare your chocolate hazelnut ganache. Add the hazelnut butter chocolate bars to a pan over medium low heat, stirring often until chocolate is fully melted. Transfer to a glass bowl and add almond milk. Whisk to combine and refrigerate until ready for use.
When the donuts are done, remove from the oven and allow to cool for 15-20 minutes until icing.
Remove the donuts from the pan, transfer to a wire cooling rack, and "frost" with chocolate hazelnut ganache.
Add an optional chocolate drizzle. Melt 1 chocolate bar over medium heat. Add a small amount of coconut oil if needed to thin out. With a spoon, drizzle melted chocolate over frosted donuts before serving.
Store leftovers in the fridge for 5-7 days .
*To make 6 donuts instead of 12, split the recipe in half down the middle!