Yes donuts can be healthy. So you can literally have your donut, eat it and feel good about yourself. No need to feel guilty when eating these incredibly fluffy, rich and chocolately double chocolate baked donuts. Apart from being completely vegan and refined sugar free they can also be made totally gluten free by using gluten free oats. Result!! They are ridiculously easy to make and they are will satisfy any  donuts/chocolate cravings.

 Dry ingredients:

 ½ cup of oats flour ( I just placed some oats into a blender until they reach a flour consistency)

½ cup of brown rice flour

½ cup of coconut sugar

4 heaped tablespoon of raw cacao powder

2 tablespoon of ground almond

2 tablespoon of milled flax seeds

1 teaspoon of bicarbonate of soda

½ teaspoon of salt

 Wet Ingredients:

 ¾ cup of almond milk

3 tablespoon of apple puree

3 tablespoon of melted coconut oil – I have used Indigo Herbs Coconut oil

For the chocolate frosting:

 1 very ripe avocado

7-8 pitted medjool dates

3 heaped tablespoons of almond butter (cashew butter will work as well)

2 tablespoon of raw cacao powder

 Sprinkles ideas:

 Chopped nuts

Shredded coconuts

Hemp seeds

 Start by preheating the oven at 180 degrees Celsius.

 With a bit of coconut oil grease your donuts tin.

 Mix all dry ingredients together until fully combined.

 In a separate bowl whisk together all the wet ingredients. Pour the wet mixture onto the dry ingredients and gently mix everything together. Do not over mix as this will result in a heavier consistency. Let the batter sit for 5 minutes. Don’t mix again after this point.

 Scoop the batter into the donut moulds. Don’t overfill it as they will raise a bit during baking. Don’t press the batter down, just gently level it with the back of a spoon or a spatula.

 Bake in the oven for 18-20 minutes. A toothpick inserted in the centre should come out clean.

 While the donuts are baking make the frosting: simply place into a food processor the pitted dates, the almond butter, raw cacao powder and the peeled and destoned avocado. Blitz for few minutes, scraping mixture from the sides from time to time. You want a really smooth consistency so don’t be afraid of let it process for quite some time.

 Once the donuts are baked let them sit in the mould for at least 15-20 minutes. Gently remove them from the tin and let them sit on a cooling rack  for another ½ hour.

To frost the donuts: spread the frosting with a spatula onto the cooled donuts and sprinkle with the topping of choice. I went for chopped pistachios.

 Keep in an airtight container in the fridge for up to 5 days.