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Date-Sweetened Chocolate Donuts

Posted Feb 07 2013 8:59am
Just maybe you can let the healing of eating gluten-free sink into your whole being. You need to love your body for it to love you back. You can expect adding gluten-poison and crap to your being will allow you to just function normally. Yes, I am talking to all you Celiacs out there, but also those of you that have noticed how wheat and gluten causes you to have pain, anxiety and in general troubles. Don't let yourself justify cheats and treats. You have to make an effort and in the end I know the grieving process takes time, but you must know that there is hope in the journey as well. Let yourself be your own valentine and make it these sweet treats. You won't regret it!
Date-Sweetened Chocolate Donut Recipe
{gluten, nut, dairy and refined sugar-free, vegan options}

1 cup of packed, chopped, pitted dates
1 cup of chocolate chips (I prefer high cacao content and no dairy/ or fake stuff in them)
1 1/4 cup of boiling water

Chop the pitted dates to a packed 1 cup amount and put in a blender (or magic bullet) with 1 cup dark chocolate chips and boiling water for at least 20 minutes, or until the water is cooled. You can soak for longer, but at least soak for 20 minutes to soften the dates. Then blend mix in the blender or magic bullet until it is a liquified mixture that resembles pudding or a thick chocolate smoothie. It should add up to close to 2 cups of mixture after blended. Then add it to the rest of the better when the following is mixed well together...

1/2 cup of tapioca flour
1/2 cup of millet flour
1/2 cup of brown rice flour
1/2 cup of coconut flour
1 1/2 ts. of baking powder
1 ts. of baking soda
1/2 ts. of sea salt
dash of cinnamon or nutmeg
1/4 cup of cocoa powder
1/4 cup of coconut palm sugar
1/3 cup of chia gel  (1 TB of chia meal + 2 TB of water)
1/3 cup of melted organic coconut oil (+ more for greasing pan)
1/3 cup of coconut milk beverage (I used So Delicious )

In a large bowl, mix all of the dry ingredients together first, then add the wet with the blended date mixture, chia gel and the rest of the wet ingredients. Mix well  all together and then let sit for a few minutes for the batter to come together. Then use a rubber spatula to pour the batter in a gallon-sized zip lock bag. Make sure to get all of the air out and then press the bag shut and the batter to the bottom of the bag. Then use a kitchen scissors and cut a 1-2 inch slit off one of the bottom corners of the bag. Then in a non-stick donut baking pan-I have a Wilton's brand pan. (I also coat mine with some coconut oil), squeeze out the batter into the donut sized holes in the pan. Fill the batter to the tops of the holes and then bake in a 350 degree oven for 22-25 minutes, until the donuts rise and are stiff. This recipe will make 12-15 large donuts, or 24 smaller mini-donuts. Pull donuts from the pan when they have cooled for at least 5 minutes, then pull donuts from pan and continue to let cool on a cooling rack or plate.

Baking Notes:
*I have omitted the coconut sugar before to have just dates and it turns out, just a bit less sweet. Also, if you avoiding sugars all together then you will want to stay away even from the chcolate chips because the ones I use contain a little amount of sugar.

*I like to use dark chocolate chips (70% cacao and no dairy)

*I have used a gluten-free flour blend for this recipe as well, and you can sub all the flours except the coconut flour for a mix. I would just use like 1/4 cup less to start and see how think the mix makes your batter. Just because some mixes contain a lot of starch and even gums sometimes. I like using Bob's Red Mill all-purpose flour best for this recipe. Too start, I would use 1 1/4 cup of Bob's mix in place of the tapioca, millet and brown rice. And have 1/4 cup more flour on hand if it seems too sticky.

When the donuts are cooled you will want to pick a frosting or make a few of each as I did :)

Chocolate glaze:
1/3 cup of chocolate chips melted with 1 TB of coconut oil

Melt the chips in a glass boil and coconut oil over a double boiler, or for 33 seconds in the microwave. Stir til melted and a thick chocolate glaze. Then drizzle or coat the donuts how you want. If you want the glaze to harden quickly, then put the donuts on a try in the fridge or freezer and within minutes your glaze will be stiff and not wet and messy.

Sunbutter frosting:
1/4 cup of sunbutter (I used SunButter or can use other favorite nut butter)
1/4 cup of room temperature organic coconut oil
1-2 TB of raw honey (or use agave or coconut nectar for vegan option)

I especially love this frosting because I have been over-eating and craving sunflower butter this whole pregnancy. Must be all the folate and vitamins in it! You can mix almost equal parts to the honey, sunbutter and coconut oil to whisk into a thick frosting. Then I add it to a piping frosting bag with a decorative tip and put the frosting on the donuts with whatever fancy idea you got. The above amount should make enough for about 6-8 donuts depending on how much you put on. But you can easily half/double the amount to make more or less if you prefer. 

If you don't have a donut baking pan, I say this recipe is enough to go invest in one. I used Wilton's and love it. Plus, baked cakey donuts are superb and you won't be wishing for the greasy fried counterpart.

I hope you enjoy!

Much love to you and your body as always!
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