These Baked Chocolate and Beet Donuts are healthy and heavenly. It’s rich in chocolate and has a perfect texture. The best part it’s vegan and gluten-free!

Prep Time: 50 minutes
Cook Time: 20 minutes
Total Time: 70 minutes
Serves: 12 donuts

Wet Ingredients:
1 cup chopped roasted beet
1 tsp vanilla extract
1/2 cup maple syrup
2 tbsp The Butternut Co. Almond Butter
1/2 cup pitted dates
1/3 cup full-fat coconut milk

Dry Ingredients:
1  cup oat flour
1/4 cup arrowroot starch
2  tsp baking powder
1/4  cup cocoa powder
1/2  tsp salt
1 cup chocolate chips

1. Blend chopped roasted beet, vanilla extract, maple syrup, Almond Butter, pitted dates, and full-fat coconut milk until silky smooth.
2. Whisk oat flour, arrowroot starch, baking powder, cocoa powder, salt, and chocolate chips together.
3. Pour wet into the dry and combine well. Pour half of the chocolate chips in the mixture and spoon the batter into your oil sprayed donut tin, filling 3/4 of the total.
4. Preheat the oven to 176C. Bake for 13-15 minutes. Remove and cool on a wire rack after 5 minutes.
5. Decorate as you like. Enjoy!

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