Even though I don’t celebrate Valentine’s day, I wanted to make sure I had ample recipes prepared for those that do. I’m notorious for sharing things dyed pink and/or heart-shaped – so if you want to get extra cute this year, you might wanna check out my previous V-day recipes (I talked about them in the previous post!).
Sticking with a traditional flavor, you can never go wrong with chocolate. These donuts are the perfect combo of a brownie and cake all rolled into one. Slightly dense and sweet enough to win over the toughest off critics. I love the minimalist ingredients as well, you can add even more toppings to these if you’d like. I bet some dandies marshmallows + crushed nuts would be a delicious rocky road inspired version, or you could even omit the cacao powder and substitute in powdered peanut butter and dip them in a chocolate cashew cream “frosting”, for a peanut butter cup version. The combos are vast and I’m now starving, dreaming about the endless possibilities.
If you’re looking to add something sweet to your day or treat your significant other to a special dessert, I can’t recommend this recipe enough! It’s the perfect option for a Valentine’s day brunch or a sweet throughout the day. This recipe yields 6 small donuts (here’s the pan I used), perfect for sharing with your bae (that’s what the cool kids are saying, yeah?).
Regardless of your views on the holiday, everyone could use a little more chocolate in their lives, amirite?! So get your doughnut pan, whip up this batter and bake something sinfully delicious to devour this weekend.
Double Chocolate Chip Brownie Doughnuts
Yield 6 mini
- 1 cup Rice Flour
- 1/2 cup Coconut Sugar
- 1/2 cup Almond Milk
- 4 oz. Apple Sauce
- 3 tbsp Cacao Powder
- 3 tbsp Mini Chocolate Chips
- 1/4 tsp Baking Soda
- Cashew Cream "Frosting"
- 1/3 cup Raw Cashews, soaked for 2 hours
- 1-2 tbsp Maple Syrup
- 1/2 tsp Vanilla Extract
- Strawberries, small diced (to top)
- Preheat oven to 325 F.
- Measure and blend everything until smooth, scraping down the sides as needed. Reserve half of your chocolate chips for topping. You can hand whisk the ingredients together as well.
- Lightly grease your donut pan, I used this one from Wilton for reference on size. Top each with a sprinkle of mini chocolate chips, as desired.
- Bake for 16 minutes, or until firm to the touch. Don't exceed 18-20 minutes or they'll burn, if you're using the mini Wilton donut pan.
- Remove and let cool for 5 minutes before transferring to a drying rack or plate. I used a fork and gently lifted a side, it should lift easily. Use a knife to loosen the sides if it's not budging.
- Once cooled, top with a drizzle of cashew cream and diced strawberries.
Chill for 10 minutes for a firmer texture and solidified chocolate. These will keep fresh in an air tight container for 2-3 days. Store in the fridge for up to a week and freeze for up to two months.
Cuisine Gluten-free, Vegan, Kid-friendly
Serving Size 1
Amount Per Serving
% Daily Value
Total Fat 3 g
Saturated Fat 2 g
Sodium 68 mg
Total Carbohydrates 46 g
Dietary Fiber 2 g
Sugars 21 g
Protein 3 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.