Gluten Free, Vegan Chocolate Doughnuts with Maple Glaze, Shredded Coconut & Pink Rose Petals

Valentine’s day is days away and this year to show you a little love and affection I’m sharing my recipe for my gluten-free, vegan, refined sugar-free chocolate doughnuts. Made with 100% love.  I’ve been testing my method, and I’ve finally found the perfect combination.  These have more of a cakey consistency, in a doughnut shape.   They only have a few healthy ingredients and are baked,  not fried.  The maple-coconut glaze gives these doughnuts just the right amount of sweetness.  Sprinkle on some shredded coconut and pink rose petals, to dress them up for you special love celebrations.  What else says Valentine’s day like roses and chocolate?

Dry Ingredients:
1 cup oat flour
1/2 raw cacao powder
1/2 cup vegan, sugar-free chocolate – melted *optional*
1/8 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon of love

Wet Ingredients:
1 tablespoon ground flax or chia seeds = flax egg or 1 pasture raised egg
1/2 cup coconut sugar
2 teaspoon vanilla
1 cup nut milk
1/4 cup coconut oil – melted
1 tablespoon of love

Maple glaze:
1/2 cup coconut oil
5 tablespoons maple syrup
3 tablespoons nut milk
pinch of pink Himalayan sea salt
1 tablespoon of sugar-free vegan chocolate *optional*
1 tablespoon of love

Directions:

1. Preheat oven to 350 degrees
2. Grease a doughnut baking pan with coconut oil – set aside
3. Prepare your flax or chia seed egg = 1 tablespoon of ground flax or ground chia
plus 2 -3 tablespoons of water.  Mix to combine and set aside.
3. In a medium mixing bowl combine your dry ingredients, sift to combine.
4. In a separate mixing bowl add in all of the wet ingredients.  Whisk to combine.
4. Combine the dry ingredients into the wet ingredients.  Mix to combine.
5. Spoon mixture into the greased baking dish.  * You can also place your dough into a piping bag for a less messy execution of filling your doughnut pan*
6. Bake doughnuts for 15- 18 minutes.  Allow doughnuts to cool completely on a cooling rack before dipping into the maple glaze.

Maple – Coconut Glaze
Add all ingredients for the glaze into a small saucepan on low heat.  Whisk to combine.  Dip cooled doughnuts into glaze and place back on the cooling rack with a sheet pan underneath,  sprinkle on shredded coconut and pink rose petals.  Place in the fridge for a few hours before enjoying.

You can top these doughnuts with whatever brightness your day!  Skies the limit my friends.  Noah and Aiden love when I dip their doughnuts into melted chocolate and cover with sprinkles.

Enjoy!

xo Maria

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