Preparation Time:
12 Min
Cooking Time:
16 Min
Total Time:
28 Min
Total Servings:
12
Ingredients:
- 1/2 cup unsweetened almond milk
- 1/4 cup virgin coconut oil
- 1/3 cup organic brown cane sugar
- 1/4 cup Honey
- 1/4 tsp sea salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup unsweetened cocoa powder
- 3/4 cup almond butter
- 1 cup All purpose flour blend
Instructions
- Preheat oven to 195 C and lightly grease donut pans.
- Warm almond milk in the microwave.
- To a large mixing bowl, add the melted coconut oil. Then add the fine grounded brown sugar, honey, vanilla extract, and sea salt and whisk vigorously to combine – about a minute.
- Add baking powder, baking soda, cocoa powder almond butter, and all purpose flour and whisk to combine.
- If the batter appears too thin at this point, add 1 Tbsp all purpose flour at a time until it thickens up. It should be semi-thick and more scoopable than pourable.
- 12 donuts
- Bake for 21 minutes or until a toothpick inserted into the center comes out clean and the top appears dry and fluffy. Time will vary if you sub ingredients.
- Make glaze to a small mixing bowl, add melted virgin coconut oil, honey, cocoa powder, salt, and vanilla extract. Whisk to combine.
- If too thin with a little honey or more coconut oil. If too thin, add cocoa powder.
- Taste and adjust sweetness if needed by adding more honey. Set aside.
- Prepare sprinkles,
- Remove donuts from oven and let cool for 3 minutes.
- Then gently invert onto a cooling rack. Let cool for 5 minutes (the longer they cool, the more they’ll firm up).
- Dip in glaze. Then top with desired toppings, such as sprinkles
- Best when fresh. Store cooled leftovers covered at room temperature up to 3 days or in the freezer up to 1 month
