chocolate doughnuts with milk chocolate glaze (vegan, no added sugar)

Doughnut, you guys!

No added sugar, baked-not-fried, packed-with-fruit and finished-with-fun chocolate doughnuts. With milk chocolate glaze. And pink sprinkles. Food dye free sprinkles.

It’s a party on your plate and in your mouth.

How is all this accomplished in one little recipe? Simple! I used my chocolate zucchini muffin recipe, sweetened it up a bit (more dates and stevia) and spooned it into a doughnut pan. Voila! Healthy chocolate doughnuts.

But, wait, there’s more! To increase the fun factor, I added a milk chocolate glaze and pink sprinkles – all made without a lick of added sugar, dairy or food coloring.

This recipe makes more batter than can fill one six-doughnut pan which leave you with a couple options…fill a second doughnut pan or the same doughnut pan twice or use the remaining batter for cupcakes (which is what I did).

Eat them on your own, with a friend, with coffee or tea. Eat them for dessert, as a snack or even at breakfast. Because who says healthy eating has to be boring? #notme

About those no-added-sugar, food-dye-free sprinkles, though…that’s an extra special bonus recipe that you can only get here. So fun! I don’t think these doughnuts would be the same without them.

As with all my recipes, if you’re not sure where to get the ingredients or items needed to replicate this in your own kitchen, see below the chocolate doughnuts with milk chocolate glaze recipe for a “Shop the Recipe” guide.

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chocolate doughnuts with milk chocolate glaze

These chocolate doughnuts are sweetened entirely with fruit and baked, not fried, so you can enjoy this healthy treat as a dessert, snack or even for breakfast!

Course: Breakfast, Dessert, Snack

Author: Andrea Anderson

Ingredients

Dry Ingredients

• 1 cup spelt flour
• 1/2 cup cocoa powder
• 1.5 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 4 scoops 100% pure stevia*

Wet Ingredients

• 1 small ripe/slightly underripe banana
• 1 cup unsweetened almond coconut milk
• 1 flax egg 1 T ground flax seed + 3 T water
• 1 tsp vanilla
• 2/3 cup date paste*
• 1/4 cup almond or peanut butter
• 1 cup shredded zucchini
• 1 tsp apple cider vinegar

For the milk chocolate glaze

• 3/4 cup full fat coconut milk
• 1/4 cup cocoa powder
• 1/3 cup date paste
• 1/2 scoops 100% pure stevia
• pinch salt
• non-dairy milk, to thin

Instructions

For the doughnuts:

1. Pre-heat your oven to 350 degrees F and grease your doughnut tin extremely well (coconut oil is recommended). Mix up your flax egg and set aside.

2. In a large bowl combine all dry ingredients and mix to thoroughly combine.
3. In a food processor or high speed blender, add all wet ingredients EXCEPT the zucchini and apple cider vinegar. Blend until well-combined and very smooth then add to the dry ingredients. Gently fold the dry ingredients into the wet until combined.

4. Gently stir in the zucchini and then add the apple cider vinegar and gently mix again. Spoon into prepared doughnut tins making the batter level with the pan and bake for 25-28 minutes or until a toothpick inserted in the center comes out clean.

5. When finished baking, leave in the doughnut tins for 10-15 minutes and then loosen with a knife and remove from the tin and place on a cooling rack. Store muffins in a covered container for 1-2 days refrigerated or 3-4 days refrigerated.

For the milk chocolate glaze

1. Add all ingredients to a small sauce pan and stir over medium-high heat until the date paste breaks down completely and the mixture is very smooth. A potato masher or immersion blender can help with this.
   

2. Cool, then thin as needed with additional non-dairy milk.
   

Recipe Notes

*RECIPE NOTES: Be sure to use 100% pure stevia (see this post for more info)       *       If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using.       *       I recommend using spelt flour and unsweetened almond coconut milk as it's why I used and results may vary with other flours or dairy-free milks although feel free to experiment       *        Unless you don't mind a slight banana flavor to these muffins, I recommend using a small perfectly ripe or just under-ripe banana

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If you dough-nut have a doughnut pan (sorry, couldn’t resist), try your local thrift shop or re-sale site/app. Or here are two options I found for you online: a metal pan and a silicon one.

• Click here for my favorite food processor
• I got my organic spelt flour (GMO free!) from the bulk section at Whole Foods, or you can find it here.
• Target and many other grocery stores carry the unsweetened almond coconut milk, but you also can get it here.
• Pure stevia: It’s critical to use 100% pure stevia with no additives or fillers (see this post). I get mine at Trader Joe’s, but try the NOW BetterStevia™ Organic Zero Calorie Powdered Sweetener — 1 oz brand here. Even though it appears pricey, a little goes a looong way, and my container lasted me for several years! This link will save you $5 on your order…comment or message me if you want to know which products I stock up on to get the free shipping
• I usually buy my almond butter from Trader Joe’s, but click here for another option.
• Date paste: I usually buy mine at a local Mediterranean/middle eastern store. If you don’t have one near by, you can make your own using Medjool dates (see Recipe Notes) Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.