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
Cocoa powder, cacao nibs and dark chocolate make these donuts a fudgy delight.
MAKES 12 DONUTS. HANDS-ON TIME: 25 MINUTES. TOTAL TIME: 40 MINUTES. DONUTS
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