Credits: The Tasty K

INGREDIENTS

  • Donuts:
  • 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
  • Toppings:
  • iChoc vegan chocolate (white vanilla, classic, almond orange & nougat crisp) + ½ tsp coconut oil

INSTRUCTIONS

  1. Preheat the oven to 175°C/350°F and slightly grease your donut pan.
  2. Place the dates and the coconut milk into a high-speed blender and blend until you get a smooth date paste.
  3. 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.
  4. Remove the sieve and add the coconut sugar, vanilla powder, nutmeg and sea salt and combine lightly with a spatula.
  5. Pour in the date paste, apple sauce and apple cider vinegar and mix well until you have a smooth dough.
  6. 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.
  7. 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.
  8. In the meantime, melt your chocolates. Add in about ½-1 tsp coconut oil to each chocolate to make it more smooth.
  9. Once cooled down, dip the surface of each donut into the chocolate and place on a cooling rack (or into the fridge) to dry.
  10. Keep them in an airtight container for 3 days in the fridge or enjoy immediately