Choc Hazelnut Donuts
Alright, the time has finally come… I got myself a donut tray!!
I’ve been wanting one of these for the longest time but never got around to actually getting one until now, and it was $10 very well spent if I do say so myself.
While these delicious, decadent and secretly super healthy Choc Hazelnut Donuts turned out super fluffy and perfect in every way I could have imagined (think Nutella flavoured clouds of iced donut-shaped cake!), I DID learn a lesson…
If you have a metal donut tray, you have to oil it. This didn’t even occur to me until someone replied to my Insta story of the donuts in the oven, too late. And while it was a frustrating mission scraping the donuts out of the tray, they survived relatively intact! And with a touch of icing, they looked pretty damn good in the end, even if a bit of crumbling occurred.
Next time, I’ll be sure to add a little coconut oil or flour or SOMETHING to the tray to stop the donuts from sticking. And save me from a whole lot of anxious frustration!
Without further ado, let’s get to the recipe. Don’t forget to tag me on Instagram if you give these a try!!
1/2 cup (60g) buckwheat flour
1/2 cup (40g) cacao powder
2 tbsp (20g) hazelnut meal
4 tbsp (30g) date sugar
1/2 cup (120g) apple sauce
1.5 tsp baking powder
1 tsp baking soda
2 tsp apple cider vinegar
1 tsp vanilla extract
1/2 cup (125ml) almond milk
For the icing:
2-3 tbsp hazelnut butter
1 tbsp cacao powder
2 tbsp stevia
3-4 tbsp almond milk, more if needed
Plus, a handful of roasted and chopped hazelnuts for sprinkling on top!
Preheat oven to 180 degrees Celsius and prepare a 6-hole donut tray. The silicone trays usually work without oil, but if you’re using a metal tray then I highly recommend using a small amount of coconut oil or spray to oil the moulds or you might regret it later (I speak from experience!).
Combine the flour, cacao, hazelnut meal, baking powder, baking soda and date sugar.
In a separate bowl, mix together the vanilla, apple cider vinegar, apple sauce and almond milk. The gently combine wet and dry ingredients together.
Spoon batter equally into 6 donut holes and bake for about 30 minutes until golden.
Allow to cool before removing from tin, transferring to a rack and icing.
For the icing, combine all ingredients until smooth, adding more almond milk if needed to get it to a melted chocolate consistency. Then pour icing over donuts.
Eat! I also decorated mine with chopped roasted hazelnuts.