Actually I’ve never been a big donut fan before I turned vegan. I’d always take muffins and cookies over donuts any time. Mostly because I don’t like that a lot of them are super sweet. But now that I tried so many new things in the last couple of months, I thought what the heck why not just give vegan donuts a try. So I ended up with these delicious vegan chocolate hazelnut donuts with chocolate glaze.
It’s probably hard to believe, but I used kidney beans for the donut batter. At first, I was really skeptical about baking with beans. But when my black bean brownies turned out so delicious and moist a couple of weeks ago, I thought I really needed to use beans for other baked goods as well. However, I also added a cup of whole wheat flour this time, so the vegan donuts are not gluten-free, but it’s very easy to change the recipe. People would probably never guess that there are beans in these vegan donuts, they are just so damn chocolaty and delicious!! I made these for my family a couple of days ago and everybody just loved them! I’m telling you they were gone so fast! They are already used to my crazy bean recipes and weren’t even a bit surprised when I told them that I used kidney beans for the batter. Haha, they know me and my vegan recipes pretty well by now. ;-)
I bought a special donut baking tray a couple of weeks ago and I love how easy it is compared to frying donuts. First place the drained kidney beans in a blender together with brown sugar, almond milk, and cacao and blend until the mixture is smooth. Then transfer it to a medium bowl and stir in the whole-wheat flour, the baking powder, and vanilla. Spray the donut pan with cooking spray or grease it with vegan butter such as Earth Balance. Then either use a spoon to fill each donut or fill the batter into a Ziploc bag and cut off one edge. Preheat the oven to 350 degrees and bake the vegan chocolate hazelnut donuts for 9-11 minutes. Allow to cool down in the pan for a couple of minutes, then move them to a cooling rack.
In the meantime, make the chocolate glaze. Melt a 3.5-ounce package vegan dark chocolate either by using a microwave or place the chocolate into a heatproof bowl and place it over a pan of barely simmering water. Once melted, cover the donuts with the chocolate and sprinkle with hazelnut brittle. I used store-bought brittle, but of course you can also sub it with chopped hazelnuts if you want. Or use other decorations like sugar sprinkles or coconut flakes.
Did I make you hungry yet? Then I guess you should start baking. ;-) What’s your favorite donut recipe? My next recipe is definitely going to include some kind of pumpkin or pumpkin spice. I simply love eeeeverything with pumpkin in it these days!!
As always, I love hearing from you in the comment section below, on Facebook, or Instagram. :-)
Have a great weekend and talk to you soon!