- 8
Ingredients
- 2 cups gluten-free oats (ground into flour) or gluten free oat flour (***If gluten-free is an option rather than a necessity, see notes below for the biodynamic whole wheat flour option)
- 1/4 cup plus 1/3 cup raw cacao powder
- 1 teaspoon baking powder
- 1/2 teaspoon unrefined sea salt
- 2 tablespoons maqui powder (optional)
- 1 banana, chopped
- 3 pitted dates
- 2 organic pastured eggs (such as Vital Farms)
- 1/2 cup hemp milk
- 1/4 cup plus 2 tablespoons pure maple syrup
- 4 tablespoons plus 1/3 cup unrefined red palm oil (or extra virgin coconut oil), divided
- 1 teaspoon plus 3/4 teaspoon pure vanilla extract, divided
- 1/3 cup dairy-free dark chocolate chips (such as Enjoy Life brand)
- 1/3 cup coconut palm sugar
Preparation
Step 1
Instructions
Preheat the oven to 350 degrees. Oil the doughnut pans and set aside.
In a food processor, add the whole oats (or oat flour),1/4 cup cacao powder, baking powder, salt and maqui powder (optional). Process until oats are the consistency of flour and all ingredients are well blended. Set aside.
In a high speed blender (such as a Vitamix), add the chopped banana, dates, eggs. hemp milk, pure maple syrup, 4 tablespoons red palm oil and vanilla extract. Process until smooth and creamy.
Add the wet ingredients to the food processor with the dry ingredients; process until everything is well-blended.
Spoon batter into the doughnut pans. Bake for 12 to 15 minutes, or until a toothpick inserted in the middle comes out clean. Remove donuts from pan and let cool on a wire rack.
For the Chocolate Glaze: Place the remaining ⅓ cup red palm oil and chocolate chips in a small saucepan; heat over low-medium heat until chocolate starts to melt. Stirring, add in the remaining ¾ teaspoon vanilla extract, ⅓ cup cacao powder and coconut palm sugar. Continue stirring over low heat until chocolate melts and ingredients are well blended. Set aside to cool. Once the donuts have cooled, glaze the tops and then transfer to the refrigerator for at least 1 hour before serving.