1 cup chopped roasted beet (about 2-3 medium beets)
1 teaspoon vanilla extract
½ cup maple syrup
2 tablespoons cacao butter (melted OR almond butter)
½ cup pitted dates (lightly packed)
⅓ cup full-fat coconut milk (from a can)
1 cup gluten-free oat flour
¼ cup tapioca starch OR arrowroot starch
2 teaspoons baking powder
¼ cup cacao powder
½ teaspoon salt
1 cup chocolate chips (separated)
Preheat your oven to 350 degrees. Spray 2 donut tins well with nonstick spray and set aside.
In a blender, or food processor, whirl together all of the wet ingredients until they are silky smooth.
In a medium bowl, whisk together the dry ingredients.
Add the wet into the dry and mix to combine. Stir in the half of the chocolate chips and spoon the batter into your prepared donut tin, filling the circles 3/4 of the way full.
Bake for 13-15 minutes, or until the top of the donuts are set when you gently press them with a finger. Allow to cool in the pan for 5 minutes. Remove and cool on a wire rack.
In a double boiler, melt the chocolate. Transfer to a piping bag and pipe over the donuts. Alternately, your can just drizzle the chocolate over them if you don't have a piping bag. Let the chocolate set before serving (pro tip: It sets faster if you transfer them to the fridge.)
View the recipe instructions at Catching Seeds
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