With co­coa pow­der and chocolate chunks folded into the bat­ter and a thick, co­coa-date frost­ing smeared over top, these donuts don’t hold back on choco­laty fla­vor. Triple Chocolate Donuts with Co­coa Date Frost­ing

Clean Eating - - CONTENTS -

Co­coa pow­der, ca­cao nibs and dark chocolate make these donuts a fudgy de­light.


whole-grain spelt flour 1½ ½ cups cup

un­sweet­ened co­coa pow­der ½ cup al­mond flour ¼ cup ground flaxseeds 2 tsp bak­ing pow­der 1 tsp bak­ing soda ¼ tsp sea salt 1½ cups plain un­sweet­ened al­mond milk ½ cup pure maple syrup 1∕3 cup grape seed oil

1 cup un­sweet­ened dark chocolate, cut into ¼-inch chunks


2 cups pit­ted dates

1 cup plain un­sweet­ened al­mond milk ½ cup un­sweet­ened co­coa pow­der 1∕3 cup co­conut oil 1 tsp pure vanilla ex­tract GAR­NISH ¼ cup ca­cao nibs 1. Pre­heat oven to 350°F and mist a 12-count donut pan (3 inches each) with cook­ing spray.

2. Pre­pare donuts: In a large bowl, whisk to­gether flour, co­coa pow­der, al­mond flour, flaxseeds, bak­ing pow­der, bak­ing soda and salt. In a medium bowl, whisk to­gether al­mond milk, maple syrup and grape seed oil. Whisk wet in­gre­di­ents into dry in­gre­di­ents un­til com­bined and there is no more flour vis­i­ble. Fold in chocolate chunks.

3. Evenly dis­trib­ute bat­ter into donut pan. Bake for 18 min­utes, or un­til a tooth­pick comes out clean when in­serted. Set aside to cool to room tem­per­a­ture.

4. Mean­while, pre­pare frost­ing:

In a food pro­ces­sor, add all frost­ing in­gre­di­ents and process un­til smooth, about 4 min­utes, stop­ping to scrape down sides of pro­ces­sor with a spat­ula as needed.

5. Re­move donuts from pan, flip over and spread 2 heap­ing tbsp frost­ing over each donut and sprin­kle each with 1 tsp ca­cao nibs.

PER SERV­ING (1 donut): Calo­ries: 146, To­tal Fat: 26 g, Sat. Fat: 11 g, Mo­noun­sat­u­rated Fat: 7 g, Polyun­sat­u­rated Fat: 7 g, Carbs: 52 g, Fiber: 12 g, Sug­ars: 24 g, Pro­tein: 8 g, Sodium: 280 mg, Choles­terol: 0 mg

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