VEGAN CHOCOLATE HAZELNUT DONUTS

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VEGAN CHOCOLATE HAZELNUT DONUTS (5)

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.

VEGAN CHOCOLATE HAZELNUT DONUTS (1)

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.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!!

VEGAN CHOCOLATE HAZELNUT DONUTS (2)

 

VEGAN CHOCOLATE HAZELNUT DONUTS (3)

 

VEGAN CHOCOLATE HAZELNUT DONUTS (4)

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 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.

VEGAN CHOCOLATE HAZELNUT DONUTS (6)

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.

VEGAN CHOCOLATE HAZELNUT DONUTS (7)

Ingredients

  • 1 15 oz can kidney beans
  • 1 cup almond milk
  • 1 tablespoon vanilla extract
  • 1/2 cup brown sugar
  • 1 cup cocoa powder
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 3.5 oz package vegan dark chocolate
  • 4 tablespoons hazelnut brittle You can also submit with chopped hazelnuts, or use sugar sprinkles or coconut flakes instead

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 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.
  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.