Author Notes
Rich and satisfying chocolate donuts with a kick of espresso. Made vegan and gluten-free with simple whole-food ingredients. —Hungry Haley
Ingredients
- For the Salted Caramel Mocha frosting
-
8-10
Medjool dates
-
4 tablespoons
strong coffee
-
2 tablespoons
filtered water
-
1 teaspoon
vanilla extract
-
1 pinch
sea salt
- For the donuts
-
1 1/4 cups
oat flour
-
1/4 cup
cacao powder
-
3/4 teaspoon
sea salt
-
1/2 teaspoon
cinnamon
-
1/2 teaspoon
baking powder
-
1/4 teaspoon
baking soda
-
8
Medjool dates, pitted and soaked
-
1/4 cup
coconut oil, melted
-
2 tablespoons
nut butter
-
1/3 cup
non-dairy milk
-
1/4 cup
strong coffee
-
1 3-oz.
dark chocolate bar, roughly chopped
Directions
- For the Salted Caramel Mocha frosting
-
Drain the soaked dates and toss into a blender with remaining ingredients. Blend until smooth.
-
Transfer to an airtight container and refrigerate until ready to use.
- For the donuts
-
Preheat the oven to 350 F and lightly grease a donut pan with oil (unless using a silicone baking mold, which I highly recommend buying!).
-
Toss the dry ingredients in a blender and pulse until combined.
-
In a small bowl, whisk together the wet ingredients, except the dates. Pour the wet mixture into the blender and blend until just combined.
-
Add the dates and blend again until smooth - you don't want any date chunks. Stir in the chopped chocolate bar.
-
Scoop the batter into the donut mold and evenly distribute amongst 6-8 individual molds. Sprinkle with sea salt and bake for 20-22 minutes, or until a toothpick comes out clean.
-
Remove from oven and cool completely, then top with Salted Caramel Mocha frosting and sea salt.
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Enjoy!
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