It’s National Donut Day and you better bet I’m celebrating with these delicious chocolate ganache glazed chocolate donuts! You may know that I have a small obsession with donuts and they are one of my top favorite treats. Donuts are my weakness and I’m always in the mood for them. I have a friend that sends me a dozen donuts EVERY year for Valentine’s Day. She knows the way to my heart…and tummy!

Anyways, these chocolate donuts are healthier than your average store-bought donut. They are gluten-free and made with oat and almond flours. They are also refined sugar free. The chocolate ganache glaze makes these donuts so decadent, you won’t even be able to tell that these donuts are healthier. They are packed with protein, fiber, healthy fats, and antioxidants from the cacao powder. You can have them for breakfast, as a snack, or a yummy dessert. Now go treat yourself a donut and celebrate this awesome holiday!

Ingredients

1 cup oat flour
1 cup blanched almond flour
2/3 cup cacao powder
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup unsweetened almond milk (or any non-dairy milk)
1/4 cup coconut oil, melted
1/4 cup coconut sugar (you can use brown or cane sugar too)
1/4 cup pure maple syrup
1 tsp vanilla extract

Chocolate Ganache Glaze

3/4 cup dairy-free chocolate chips
1/2 tbsp coconut oil

Instructions

Preheat oven to 350 degrees F. Generously spray your two donut pans with oil and set aside.
In a large bowl, combine the oat flour, almond flour, cacao powder, baking powder, baking soda, and salt. Whisk until well combined and set aside.
In a medium bowl, combine the almond milk (make sure it’s room temperature or slightly warm so the coconut oil doesn’t harden), melted coconut oil, coconut sugar, maple syrup, and vanilla extract. Whisk until well combined.
Add wet ingredients to the large bowl of dry ingredients. Whisk until smooth and combined.
Spoon batter into each donut mold until almost full (they don’t rise a ton). Carefully shake the pan to distribute the batter evenly.
Bake for 18-25 minutes or until a toothpick comes out mostly clean and the tops are firm to the touch.
Place donut pans on a cooling rack and cool for 15 minutes in the pan. Then carefully remove donuts and place on the cooling rack to cool completely.
Make the chocolate ganache glaze by putting the chocolate chips and coconut oil in a bowl. Microwave in 30 second increments, stirring after each increment. Only microwave until melted, careful not to burn the chocolate.
Carefully dip each donut into the ganache, with the smooth baked surface (the side that was touching the pans) covered in the ganache glaze. Be extra careful because the donuts are tender and you don’t want to break them. You can also spoon the glaze onto the donuts. Put donut back onto the cooling rack and finish glazing all the donuts. Enjoy!
Store in an airtight container on the counter for 3 days.

Servings: 12

Author: valeria.chao

Chocolate Donuts with Chocolate Ganache Glaze (vegan, gluten-free, refined sugar free)