In this recipe, you want to make sure to blend the avocado until it is extra smooth. I’ve made this recipe before by mushing the avocado with a fork instead of a blender but ended up getting green chunks in the donuts which is definitely not what we want. Whatever method you use to mush the avocado just make sure it is extra smooth.
Ingredients
¾ cup of whole wheat flour
¾ cup of unbleached white flour
⅓ cup of cocoa powder
¾ teaspoon of baking soda
¼ teaspoon of sea salt
1 flax egg (1 tablespoon of ground flax + 3 tablespoons of water)
1 ½ teaspoons of pure vanilla extract
1 ripe avocado
½ cup of agave, pure maple syrup, or date syrup
¼ cup of coconut palm sugar or another dry sugar alternative
1 cup of almond or soy milk
¼ cup of vegan dark chocolate chips
Icing:
½ cup of vegan dark chocolate chips
1 tablespoon of almond milk
1 teaspoon agave, pure maple syrup, or date syrup
Preparation
Preheat oven to 350 degrees. Mix ground flax and water together with a fork and set aside. Add all dry ingredients into a large bowl. Using an immersion blender, food processor, or regular blender, blend avocado, plant milk, and vanilla until very smooth. Add flax egg and mix well. Mix wet and dry ingredients until well blended. Add chocolate chips and gently stir. Using a non-stick donut pan, fill each donut cavity ¾ of the way full. Bake for 12-15 minutes. For the icing, add ½ cup of dark chocolate chips, 1 teaspoon of agave, and 1 tablespoon of almond milk to a microwave safe bowl and microwave for 30 second then stir. Continue microwaving in 30 second increments until melted. Once donuts have cooled, release from the donut pan and dip into the melted chocolate.
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