Midnight Almond Coconut Donuts
Midnight Almond Coconut Donuts submitted by Alex D.
Makes 15 servings
200 calories / 8F / 27C / 4P / per donut
INGREDIENTS:
- 1 1/2 cups white whole wheat flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup cocoa powder
- 1/2 cup raw honey
- 1/4 cup melted coconut oil
- 1/4 cup pure maple syrup
- 3 Tbs. almond milk
- 2 eggs
- 1/2 tsp. vanilla extract
- 100g OffBeat Midnight Almond Coconut Butter
- 1/2 cup powdered sugar
- 1 Tbs. cocoa powder
- 2 Tbs. almond milk
- additional OffBeat drizzle, coconut flakes, or chopped almonds
DIRECTIONS:
- Preheat the oven to 350 degrees.
- In a mixing bowl, add the flour, baking powder, baking soda, salt, and cocoa powder. Whisk the dry ingredients together and set aside.
- In another bowl or stand mixer, add the honey, coconut oil, maple syrup, and almond milk and beat together for a few minutes. Add in the eggs, vanilla, and the nut butter and mix well. Add the dry ingredients to the wet ingredients and beat on low until combined.
- Spray donut pan with cooking spray. Pour the donut batter into a piping bag or a zip top bag and cut off one of the corners. Pipe the batter into the donut molds.
- Bake for 6-8 minutes. Allow the donuts to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Whisk together the powdered sugar, cocoa powder, and almond milk until a smooth glaze has formed.
- Dip each donut into the chocolate glaze then place it back on the wire rack to allow it to set.
- Top with additional toppings (not included in macros) and enjoy!