I know, it sounds crazy to ever call a donut healthy but there aren’t too terrible for you…if eat them in moderation! They have no dairy in them and they are baked. Chickpeas are used so that less flour can be used as well. I was a skeptic but I made them the other day and they were really tasty.
1 cup garbanzo beans, rinsed and drained
1/2 cup unsweetened almond milk – although I used unsweetened vanilla and it perfectly okay.
3/4 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons vanilla extract
1 teaspoon apple cider vinegar
1/2 teaspoon salt
1/2 cup sugar
3/4 cup vegan chocolate chips – whatever brand you like
1 cup white whole-wheat flour
1/2 cup vegan chocolate chips – or more if you like…I think I used a whole cup
1 tablespoon unsweetened almond milk – although I used unsweetened vanilla and it was just fine
1/2 tablespoon vanilla
1/4 cup powdered sugar – organic if you prefer
- Preheat oven to 350ºF.
- Place the garbanzo beans, almond milk, baking powder, baking soda, vanilla, apple cider vinegar, salt, and sugar in a blender (I used my NutriBullet). Blend until smooth.
- Melt the chocolate chips in the microwave in a large glass mixing bowl. Pour in the pureed mixture and flour, and stir until a thick batter forms.
- Spray two doughnut pans with cooking spray.
- Using a small spoon, carefully fill each doughnut well, smoothing out the batter with the back of the spoon.
- Bake for 8-10 minutes.
- Allow to cool in the pan for 5 minutes before moving to a cooling rack.
- While they’re cooling, make the frosting. Melt 1/2 cup of chocolate chips in a small bowl. Stir in the almond milk, vanilla, and powdered sugar.
- Spread onto each doughnut, decorate as you like, and enjoy immediately!
- Store uneaten doughnuts in an airtight container and enjoy within a day or two.