Is anyone else drooling? I sure am! I practically squealed when I saw how these donuts turned out. The melted chocolate on top was by far the tastiest thing I’ve ever eaten. I even drizzled a bit of the left-over chocolate on my banana and in my coffee. What a combination! Don’t worry, I have many chocolate-banana recipes planned. If you love either of those things, and you’re crazy if you don’t, then you’ll love what’s coming and you’ll for sure love these donuts.
I’ve never liked donuts. I definitely never would have thought that the first donut that I would like would be baked, whole wheat and refined sugar-free. It almost sounds insane… refined-sugar free. It also is music to my ears, now-a-days. I like to substitute white sugar with organic date sugar, pure maple syrup or honey. I even like to buy fresh honey from the farmer’s market in the summer.
I hope you like these donuts as much as I did. They’re also great for sharing… but, you won’t want to once you try one.
- 1 cup + 2 Tablespoons whole wheat flour
- 1 teaspoon baking powder
- 2 Tablespoons unsweetened cocoa powder or cacao powder
- ¼ teaspoon salt
- 2 Tablespoons date sugar or coconut palm sugar
- 1 large egg
- ¼ cup + 1 Tablespoon pure maple syrup
- 2 Tablespoons natural creamy almond butter
- 2 Tablespoon coconut oil, melted
- 3 oz dark chocolate, melted
- Preheat oven to 350 degrees F.
- In a large bowl, whisk dry ingredients together.
- In a small bowl, whisk egg. Pour into dry ingredients. Pour in each wet ingredient, stirring in between each addition.
- In a small heat-safe bowl, melt 1 Tablespoon coconut oil with 1 oz chocolate in the preheated oven.
- Grease donut cavity generously with non-stick spray or olive oil. Pour in donut batter evenly into all 8 cavities.
- Bake for 11-13 minutes, or until springs back. Let cool completely before removing from pan.
- Meanwhile, in a small heat-safe bowl, melt remaining coconut oil and chocolate. Stir to combine and drizzle over cooled donuts.
