Vegan Chocolate Hazelnut Donuts
For 12 small doughnuts:
Prep Time
10minutes
Cook Time
9-11minutes
Prep Time
10minutes
Cook Time
9-11minutes
Ingredients
Instructions
  1. Rinse and drain the kidney beans. Place them into a blender together with the brown sugar, almond milk, and cacao and blend until the mixture is smooth.
  2. 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.
  3. Either use a spoon to fill each donut or fill the batter into a Ziploc bag and cut off one edge.
  4. Preheat the oven to 350 °F 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.
  5. 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.