These deep dark Chocolate Cocoa Donuts have Valentine’s Day written all over them, wouldn’t you say?
They’re moist and delicious, and made with real, whole heart-healthy ingredients. And that truly makes them perfect for the love of your life.
These are vegan (of course), oil-free, sugar-free, and gluten-free. In the photo above, you see a slathering of my easy Banana-Date Frosting over the top, but these really are rich and yummy straight from the oven, unadorned. Or, just a simple dusting of powdered sugar, along with a few fresh raspberries scattered over the top would be pretty, too.
CHOCOLATE COCOA DONUTS
Makes 7 cupcakes
1 cup Medjool dates, pitted
1 cup water
1/3 cup unsweetened cocoa powder
1 tablespoon baking powder
1 teaspoon vanilla
1 cup oat flour
pinch of salt
1/4 cup unsweetened almond milk
Optional frosting (see below*)
Preheat oven to 350 degrees. Have ready a nonstick donut pan. (I use a silicone donut pan and love how beautifully the donuts release without even a bit of oil.)
Combine the dates and the water in a high-powered blender (like a Vitamix). Briefly turn up the power to combine until smooth.
Then turn power off, remove the lid, and add the rest of the ingredients. Blend briefly on low until just combined. Don’t overblend.
Spoon the batter into a large plastic zippered storage bag, and seal to close. Cut a 1/2-inch opening in the corner of the bag with a scissors, and carefully pipe batter into the donut pan. With the back of a spoon, smooth the tops of each one to make sure batter is evenly distributed.
Bake 20 minutes, or until donuts are firm on top to the touch. Allow to cool on a baking rack.
BANANA-DATE FROSTING (optional)
4 Medjool dates, pitted
1 to 2 tablespoons water
Using a food processor or blender, blend frosting ingredients together. Then just slather over the tops of the cooled donuts and serve.