This was the first vegan chocolate recipe that we made for Veganuary this year, and it was actually extremely difficult as beginner vegans to actually find the ingredients! The ingredients shopping took twice as long as so many places don’t seem to state if they are vegan or not, and some don’t have any allergen information at all! So this seemed to be the first struggle. But – alas – we got there in the end, and it was definitely worth it. These vegan doughnuts are extremely rich, but very more-ish and easy to enjoy regardless of your diet. We used our orange dark chocolate in this vegan recipe to add that extra touch of flavour – but you could go plain, or even use a different flavour from our range, such as coffee dark chocolate or peppermint dark chocolate.
This recipe has a very special ingredient – and before trying this, most of the team were quite sceptical to find out that there are actually kidney beans in the batter! But – they taste incredible and you wouldn’t even know that they were there. So don’t be put off!
The doughnuts were really easy to make – with actually hands on time just being a few minutes, followed by just a short time for cooking, cooling and decorating – so the perfect vegan dessert when you don’t have too much time on your hands! They are best eaten on the day, but because they don’t take too long, this shouldn’t be so much of an issue for you.
MAKES 6-8 // TIME: 30 MINUTES // EASY
Nutty Chocolate Orange Doughnuts Ingredients:
For the Doughnuts:
- 30g Kidney Beans (Rinsed & Drained)
- 250ml Almond Milk
- 1 tbsp Vanilla Extract
- 110g Light Brown Soft Sugar
- 125g Cocoa Powder
- 110g Whole Wheat Flour
- 2 tsp Baking Powder
For the Topping:
- 70g Orange Dark Chocolate
- 30g Chopped Nuts
- 15g Light Brown Soft Sugar
You will need:
- Doughnut Pan
Nutty Chocolate Orange Doughnuts Method:
- Add the kidney beans, almond milk, light brown sugar and cocoa powder into a blender. Blitz until a smooth paste is formed.
- Pop the mixture into a mixing bowl; then, add the flour, vanilla essence and baking powder. Fold until a thick paste forms.
- Spray a doughnut pan with cooking spray. Fill a piping bag with the doughnut mixture, and pipe circles into the pan. If the mixture seems too thick, you can add a touch more almond milk to make it easier to pipe.
- Pop the doughnuts in a preheated oven at 180 degrees. Bake for 11 minutes.
- Whilst the doughnuts are cooking, melt the chocolate in the microwave in short bursts. When it’s all almost melted, remove from the microwave and stir until completely melted. This helps to temper the chocolate.
- In a small bowl, mix the chopped nuts and brown sugar – this will be your topping. But you could easily switch this up, using chocolate flakes, orange zest – whatever you fancy!
- When the doughnuts are cooked and cooled, dip each one into the melted chocolate, then top with your choice of topping. Enjoy!
