Description
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.
Ingredients
Scale
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
- Preheat your oven to 350 degrees. Spray 2 donut tins well with nonstick spray and set aside.
- In a blender, or food processor, whirl together all of the wet ingredients until they are silky smooth.
- In a medium bowl, whisk together the dry ingredients.
- 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.
- 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.
- 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.)