Triple Chocolate Chip Doughnuts
Confession, the other day I indulged in a Jelly Modern doughnut & truth be told, I LOVED every damn bite! Of course we all have those days where we just go for the real deal, but on the regular, na! So what is one to do when a craving hits? Well for starters, doughnut ignore it! There is always a wellth approved alternative for the less nutritious treat!
what you'll need:
2 cups GF flour blend
1 cup plant milk
2 flax eggs (2 tbsp ground flax + 6 tbsp water)
1 tbsp baking powder
1 tsp cinnamon
1 tsp vanilla extract
4 dates, softened
75g almond or cashew butter
1/4 cup raw cacao powder
1/2 cup dairy free chocolate chips
1/4 cup coconut oil
1/4 cup raw cacao
2 tbsp maple syrup, optional
Preheat the oven to 350 F. Grease a doughnut pan with oil or cooking spray. Set aside.
Prepare your flax egg. Add flaxseed meal and water to a small bowl and stir. Let rest for 5 minutes to thicken.
Add the pitted medjool dates to a small pot with water. Place over medium heat and bring to a gentle simmer to soften. Approximately 5 minutes. Remove from heat and set aside.
In a mixing bowl, combine the dry ingredients. Stir well to combine.
In a separate bowl, whisk the plant milk, flax egg, vanilla extract, nut butter and dates. Mix to combine.
Pour the wet mixture to the dry mixture, stir to combine. A batter should form. Fold in chocolate chips.
Transfer the batter to the prepared doughnut pan. Bake for 12 minutes, or until a toothpick comes out clean when inserted. Remove from the oven and allow the doughnuts to cool before transferring them to a wire rack.
Prepare the glaze. Melt coconut oil in the microwave or stove top. Stir in cacao & maple syrup.
Optional, dip in to the chocolate coconut glaze.