Glazed Devil's Food Chocolate Cake Donuts
Yields: 8 doughnuts
- For the donuts:
- 5 large medjool dates, pitted
- 1 tbsp water
- 2 eggs
- 1/4 cup + 2 tbsp unsweetened almond milk
- 1/4 cup maple syrup
- 2 tbsp coconut oil, melted
- 2 tbsp sunflower seed butter
- 1 tsp vanilla
- 1/2 cup coconut flour
- 2 tbsp coconut crystals
- 1/2 tsp baking soda
- 1/8 tsp sea salt
- 1/2 cup Enjoy Life chocolate chips (or dark chocolate chips), melted
- For the glaze:
- 1 tbsp coconut oil, softened (not melted!)
- 1 tbsp maple syrup
- 1/2 tbsp sunflower seed butter
Preheat oven to 350.
Grease donut pan with coconut oil (I used a large donut pan, but a mini or donut hole maker should work)
Begin by placing dates and 1/2 tbsp water in the microwave to soften for 30 seconds.
Remove from microwave, add other 1/2 tbsp water and mash to create a paste (should end up with about 1/4 cup of paste).
Combine date paste with the rest of the donut ingredients in a food processor until a smooth batter forms and all are well incorporated.
Spoon batter into donut pan, filling about 3/4 of each hole.
Bake for 12 minutes or until a toothpick comes out clean in the center.
While donuts are baking, prepare your glaze by whisking all ingredients together in a small bowl until the mixture is smooth.
When done, remove donuts from oven and allow to cool in pan for 5 minutes, then remove and cool on wire rack completely.
Once completely cool, dip the top of each donut into the glaze.
- Preparation time: 10 minutes
- Cook time: 12 minutes
- Total time: 22 minutes