Credits: The Tasty K
- ½ cup almond flour
- 1 cup oat flour (or all-purpose flour)
- 1 Tbsp cornstarch (or tapioca flour)
- 2 Tbsp coconut sugar
- ¼ tsp ground nutmeg
- pinch of sea salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla bean powder (or vanilla extract)
- 10 Medjool dates, pitted
- ½ cup coconut milk
- ⅓ cup apple sauce, unsweetened
- 1 Tbsp apple cider vinegar
- iChoc vegan chocolate (white vanilla, classic, almond orange & nougat crisp) + ½ tsp coconut oil
- Preheat the oven to 175°C/350°F and slightly grease your donut pan.
- Place the dates and the coconut milk into a high-speed blender and blend until you get a smooth date paste.
- Place a sieve over a medium-sized bowl and add the almond flour, oat flour, cornstarch, baking powder and baking soda and sieve it all into the bowl to remove any clumps.
- Remove the sieve and add the coconut sugar, vanilla powder, nutmeg and sea salt and combine lightly with a spatula.
- Pour in the date paste, apple sauce and apple cider vinegar and mix well until you have a smooth dough.
- Take a tsp and scoop the dough into the donut tin. Use your fingers/the back of a spoon and a little water to even out the surface and place in the oven.
- Bake for 5-7 minutes (make sure to watch closely as they burn very quickly – mine were good after 5 minutes and a bit too dark after 7 but it depends on your oven), take them out and let cool down inside the tin for 5 minutes.
- In the meantime, melt your chocolates. Add in about ½-1 tsp coconut oil to each chocolate to make it more smooth.
- Once cooled down, dip the surface of each donut into the chocolate and place on a cooling rack (or into the fridge) to dry.
- Keep them in an airtight container for 3 days in the fridge or enjoy immediately