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ACV Choc-Dipped Doughnuts

Posted by Isabella Zar on
ACV Choc-Dipped Doughnuts
Doughnuts, but make them healthy! I have personally had some wild cravings for doughnuts lately and haven't caved until today, because these are the kind you doughnut wanna beat yourself up about!!
*mouth watering*
    • 4 eggs (substitute for 4 flax/chia seed eggs for vegan version)
    • 60ml (1/4 cup) melted coconut oil
    • 60ml raw honey or maple syrup 
    • 120ml (1/2) cup apple cider vinegar *with the mother
    • 130g (1 cup) almond/coconut/walnut/tigernut flour *experiment with different flours or use a blend
    • 1 teaspoon ground cinnamon 
    • 1 teaspoon baking soda
    • A generous pinch of sea salt
    • Optional 25g cacao powder for chocolate doughnuts *you could do half and half, in which case have two bowls for the dry ingredients, one with the cacao powder and one without. You may need to add a splash of dairy-free milk to the cacao mix
    Chocolate Glaze 
    • 2 tablespoons melted coconut oil 
    • 1 block FUNGIRL
    • Pinch of sea salt
    • Optional dash of maple syrup for sweetness
    Toppings (optional but recommended)
    • Rose petals
    • Cacao nibs
    1. Preheat oven to 180degrees Celsius and lightly grease a donut mould tray with coconut oil.
    2. In a bowl, whisk together the eggs, melted coconut oil, honey or maple and apple cider vinegar.
    3. In another bowl, sift in the flour, cinnamon and baking soda (add the cacao powder here if using). Add the salt and mix to combine.
    4. Slowly add the wet ingredients to the dry and mix gently but thoroughly until combined *do not be alarmed by the runniness of the batter, or the smell of the apple cider vinegar! If using cacao powder, you may need to add a splash of milk at this point.
    5. Pour batter into the moulds and bake for 10 minutes or until golden around the edges. Remove from the oven and allow to cool in the moulds - this is very important as the donuts will break if you try to remove them before they have cooled. If you have any batter left over, repeat the process.
    6. While the donuts are cooling, make the chocolate drizzle by melting your Fungirl in a pan with the coconut oil, salt and maple syrup if using.
    7. Dip the cooled donuts in the melted chocolate then add your toppings while the chocolate is still wet. Then, spread them out on a large plate or chopping board to allow the chocolate to set.
    8. There's nothing left to do but devour them! If, by some miracle, there are any leftover, keep them in a sealed container on the benchtop (or in the fridge if you're in a hot climate) for up to 3 days.

    Recipe by Hannah Trueman

    Fungirl ACV Choc-Dipped Doughnuts

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