Healthy Vegan Chocolate Donuts with Hazelnuts that you can have every day! Vegan, Dairy-Free, Egg-Free.
It’s carnival time! In our country, the carnival is quite a big thing. There are celebrations, people dress up and go to gatherings and visiting houses, and there’s plenty of fried sweets on every corner! The most famous are fried donuts with a marmalade filling, some sort of fried donut holes (recipe here) and a fried dough type pastry, we call “flancati”.
This year we decided not to make any of those ourselves because there’s quite a bit of work involved, and we couldn’t possibly eat it all, so we just went and bought a couple of donuts for ourselves, and just yesterday Mitja’s sister fried up some delicious flancati that she made dairy-free so I’d be able to enjoy them as well.
What we did make this year, is plenty of baked donuts, like these Healthy Vegan Chocolate Donuts with Hazelnuts!
These little chocolate donuts are a real treat! Plenty of healthy ingredients, baked and not fried, and covered in a delicious dark-chocolate glaze. And just to be whimsical we topped them off with some sugar sprinkles, but you could totally use chopped hazelnuts instead.
Making these donuts is also really easy. Truly! By now you know we hate complicated recipes, right? 🙂
You’ll need a donuts baking tin to make this recipe, but you can totally use a muffin tin as well – of course, you’ll end up with muffins instead of donuts, but they will be just as delicious.
So to make these Healthy Vegan Chocolate Donuts there are 4 steps, all easy, I promise!
- prepare the flax seed “egg”
- combine wet and dry ingredients
And that’s it! Be warned, though: these Chocolate Donuts may just become your new favorite donuts!
If you like this recipe, you can let us know in the comments below or on social media using #vibrantplate and tag us @vibrantplate. We’re always happy to read your feedback and LOVE seeing your take on our recipes.
- 1 tbs ground flax seeds
- 2 1/2 tbs water
- 1/2 banana
- 1 tbs coconut oil, melted
- 1/2 cup almond milk
- 1 tbs coconut sugar
- 1 tbs maple syrup
- 1 tsp vanilla paste
- 1/2 cup spelt flour
- 1/4 cup almond flour
- 2 tbs fine coconut flour
- 1/4 tsp baking soda
- 1 tsp baking powder
- pinch of salt
- 1/4 cup powdered cacao
- 1/2 cup finely chopped hazelnuts
- 1/2 cup dark chocolate chips
- 1 tsp coconut oil
- 1 tsp sugar sprinkles
- Prepare the vegan flax egg: in a small bowl, mix together 1 tablespoon ground flax seeds and 2 1/2 tablespoons water. Let rest 5 minutes for the flax seeds to soak up water.
- Preheat oven to 170°C / 340°F. Lightly grease a donuts baking tin.
- In a bowl mix wet ingredients: mash half a banana with a fork, add coconut oil, coconut sugar, maple syrup, vanilla and plant-based milk. Add soaked flax seeds (water and all) and mix to combine.
- In a separate bowl prepare the dry ingredients: add spelt flour (regular plain flour will work just as well), almond flour, coconut flour, baking soda, baking powder, salt and cacao. Mix to combine.
- Add dry ingredients to wet ingredients, mix to combine and lastly fold in chopped hazelnuts. Your mixture should resemble that of muffins. If it's too thick, add in 1/4 cup of plant-based milk.
- Transfer the chocolate dough to a piping bag (or just use a small plastic bag and cut off a corner for piping). Pipe the dough into the donuts baking tin.
- Place the baking tin into preheated oven and bake for about 15-18 minutes at 170°C / 340°F. Once the donuts are baked (check with a toothpick), remove the baking tin from oven and let cool for 2 minutes. Then, tap the baking tin to counter a couple of times, which should loosen the donuts and turn upside down. The donuts should fall out of the baking tin. Let donuts cool off completely on a rack.
- Prepare the chocolate glaze: Melt dark chocolate chips with a teaspoon of coconut oil (in microwave or over a water bath). Dip donuts into the melted chocolate and return on the rack to cool. Sprinkle with sugar sprinkles or chopped hazelnuts on top and let rest for the chocolate to set for at least 2 hours.
Nutrition Information: Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 282Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 1mgSodium: 162mgCarbohydrates: 26gFiber: 5gSugar: 14gProtein: 5g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.
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