Date-sweetened Chocolate Donuts (Adapted from this lovely recipe on Hope for Healing)
Makes 18 - 24 mini donuts
1/2 cup pitted and chopped dates
1/2 cup gluten-free chocolate chips
1/2 + tbsp. boiling water
1/4 cup tapioca starch
1/4 cup sorghum flour
1/4 cup almond meal
1/4 cup coconut flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1 1/4 tsp. salt (feel free to reduce this - I added extra because it pairs so nicely with chocolate)
1/4 tsp. ground cinnamon
2 1/2 tbsp. coconut sugar
1 1/2 tsp. chia seeds + 1 tbsp. water (mix together and let sit for 5 minutes until it's a gel)
2 1/2 tbsp. melted coconut oil
2 1/2 tbsp. So Delicious Almond Milk (or other non-dairy milk)
Powdered sugar, cocoa powder, and cinnamon to top
Preheat the oven to 350 F. Spray two mini donut pans with cooking spray (click to see which donut pan I have and love).
In a small bowl, combine the dates, chocolate chips, and boiling water and set aside for about 15 - 20 minutes, or until relatively cooled. Stir about halfway through to make sure the chocolate chips are fully melted. When it is cooled, blend very well in a food processor or blender until smooth.
Meanwhile, combine the dry ingredients (tapioca starch, sorghum flour, almond meal, coconut flour, baking powder, baking soda, salt, cinnamon, and coconut sugar) in a medium mixing bowl. Be sure to sift them together - especially the coconut flour, which clumps easily. Add the processed chocolate-date mixture, chia seed gel, coconut oil, and almond milk and mix well together.
Place the batter in the mini donut pans, filling them about 3/4th of the way full. (If you fill them too much, they won't have a donut hole by the time they're finished! Just an aesthetic concern, really.) Place in the oven and bake for 13 - 17 minutes, or until a toothpick comes out clean and they are slightly springy. Remove from oven and let sit in the donut pans for another 5 - 7 minutes before removing (or they will fall apart). When they're stable, remove with a knife and place on a cooling rack. When they are completely cooled, sprinkle with the mixture of powdered sugar, cocoa powder, and cinnamon, or add the topping of your choice.
Store in an airtight container if there are any left over.
*The original recipe called for 2 1/2 tbsp. cocoa powder to be added to the batter; I forgot to add it and mine turned out great, but I can't imagine that more chocolate would be a bad thing! So go on and add it if you're so inclined.
**I think that adding some mini chocolate chips to the batter would also be pretty delightful, although I haven't tried it myself.
***I didn't try making these into donuts by frying them, but the batter consistency makes me unsure about whether it would work. So be forewarned if you decide to try that - but let me know how it turns out if you do!