Chocolate and Tahini Donuts
I must of tried making these at least 5 times at this point —- and each time turned out slightly different, or totally different! OK—full disclosure, i’m much more of an eye-baller when it comes to cooking, rather than a measurement baker— so it’s more than possible, er likely, I added something more or less each time! That said, this should work easily enough though— but please DM me if you have any problems, or ideas on how to make it even better!! I LOVE suggestions!
PS. These taste especially divine when you drizzle tahini and some salt on top!
Chocolate and Tahini Vegan Donuts
[Makes 6 large donuts]
3/4 cup Cacao Powder
3/4 cup Coconut Flour
1/4 cup Arrowroot Flour
1/2 cup melted Coconut oil or Grass-fed Ghee
1/3 cup Tahini (plus 1-2 tbsp extra for drizzling on top!)
1 cup Coconut Milk (or any seed or nut-milk)
3 Tbsp Monk fruit (or maple syrup)
2 tbsp Cacao nibs (for crunch!!)
1/2 tsp Baking Soda
2 tsp Vanilla
Pinch Himalayan Salt
1/2 cup melted Cacao Butter
1/3 cup Cacao Powder
1/4 Tahini (roasted tahini tastes best!)
1 tsp Maca
3 tbsp Coconut Sugar (or more depending on how sweet you like it!)
Himalayan salt, tahini and rose petals to garnish (optional)
Pre-heat oven to 350F
Add all the dry donut ingredients to a large bowl (or food processor— my fave) — and mix.
Add in wet ingredients — mix mix mix (so easy hey!?)
Scoop batter out using a spatular into a large ziplock bag with one small bottom corner cut off.
Squeeze into a greased (I use coconut oil) donut mold or lined sheet pan.
Using a large sheet pan— slide the mold onto it (if using a silicone one— as it’s tricky moving them!)
Bake for around 20 minutes— until a toothpick or knife comes out clean.
Remove from oven and allow to cool down for at least 10-15 minutes before removing from mold or pan.
For the glaze —-
Melt the cacao butter using a double boiler method (or in a small pan on very low heat until it’s all melted).
Pour into a mixing bowl or food processor and add in all the remaining glaze ingredients (minus the garnish stuff).
Mix mix mix (I used my food processor for this part— so easy)
Either spoon the glaze over each donut— or if the donuts are cool enough, you can just dip them right in— and place on a large piece of parchment paper to set.
Drizzle with tahini (you won't regret it, I promise!), cacao nibs, salt, rose petals — any toppings you love (or have available!)
Leave the donuts to chill for around 15-20 minutes before serving (you can also throw them in the fridge for 5-10 minutes to speed up this process too).
Store in an airtight container in the fridge for up to 7 days, or freeze for a later date!