Mini-CHOCOLATE Donuts~with CHOCOLATE Ganache!! Not sure about ganache – click here to learn more!
DONUT INGREDIENTS
- 1 1/4 cup flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 cup unsweetened cocoa powder
- 3 organic farm fresh brown eggs
- 1/4 cup coconut oil, melted
- 1/2 cup almond milk
- 2 tablespoons honey (can also use maple syrup or agave syrup)
- 1/2 tsp pure vanilla extract
STEPS
- Preheat oven to 350°F. Grease the donut pan with cooking spray and dust with flour.
- In a medium-sized bowl, whisk together all of the dry ingredients.
- Transfer to a blender or food processor.
- In the same bowl, whisk together all of the wet ingredients. Add to the blender.
- Blend the batter until is very smooth.
- Pour into greased donut molds, filling them about 2/3 of the way.
- Bake for 12 minutes.
DO NOT OVERBAKE or they will be dry.
Remove the donut pans from the oven, allow to cool in the pan for 3 minutes, then pop them out and all them to cool the rest of the way on a rack. Make the ganache while they cool. We had a lot of ganache left over, so it’s chilling in the fridge!
GANACHE INGREDIENTS
- 1 cup semi sweet chocolate chips
- 1/2 cup almond milk
- 2 tbsp. coconut oil, melted
STEPS
- Add chocolate chips and almond milk to a medium bowl and microwave for 2 minutes.
- Stir until well combined. If some chips are still not melted, microwave again.
- Add coconut oil, mix until smooth.
- Frost the donuts by dipping the topside of each donut in the bowl of ganache.
For the fix-ers: 1 💛 yellow per donut