Vegan Chocolate Coconut Donut Bites

Donut recipes are fast becoming my favourite baked treat to make. They are easy to make and are beyond delicious.

I was craving some chocolate coconut donut and these little guys sure did the trick!

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Chocolate Coconut Donut Bites

Adapted from Steph’s Bite By Bite.

  • 1 1/4  cups whole wheat flour
  • 1/3 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 cup almond milk
  • 1/4 cup brown sugar, tightly packed
  • 1/4 cup granulated sugar or cane sugar
  • 1 flax egg ( 1 tbsp ground flax + 3 tbsp warm water)
  • 4 tbsp unsweetened applesauce
  • 1 tsp vanilla extract
  • pinch of salt

And the glaze:

  • 2 cups icing sugar
  • 2 tsp vanilla extract
  • 4 tbsp almond milk
  • 1 1/2 cup unsweetened shredded coconut

Pre-heat the oven to 325 degrees. Grease a mini muffin tin with butter or cooking spray.

In a medium/large bowl, mix the flour, cocoa powder, baking soda and salt.

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In a different small/medium bowl, mix together the milk, sugar, flax egg, applesauce and vanilla.

Pour the contents from the wet ingredients bowl into the dry ingredients and mix until smooth and fully combined.

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Scoop the batter into the muffin tin and fill each cup 1/2- 3/4 full.

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Bake for 10-12 minutes or until fully cooked (you can insert a toothpick into the doughnut to test for doneness.)

Once cooked, remove from oven and allow them to cool (placing on a cooling rack might help speed this process up.) I would allow at least 30-45 minutes for the donuts to cool before coating them in the glaze.

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Then you can get started on your icing glaze!

In a small bowl, mix the icing sugar, vanilla and milk until combined and drippy. While you want it to be runny, you also want it to be thick enough. Add a bit more icing sugar if you find it is too thin.

Pour shredded coconut into a different, small bowl.

Coat the donuts in the glaze until covered. Once coated, shake off excess glaze and place in the shredded coconut bowl.

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Roll the donut around in the coconut and sprinkle coconut on the donut until coated to your liking.

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Place coated donut on a sheet of wax paper or aluminum foil and allow to dry and harden.

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And voila! They are ready for consumption!

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These are some of the best donuts I have ever made. It’s almost impossible to have just one 🙂

Because of the coconut, these donuts are indeed high in calories and fat, so I opted to break down the nutrition info for just the donut bite  with the icing glaze (1 donut in a 24 donut batch):

  • Calories: 93
  • Fat: 0.4g
  • Carbohydrates: 23g
  • Sodium: 57mg
  • Sugar: 18g

And here is the donut hole with the coconut topping (1 donut in a 24 donut batch):

  • Calories: 203
  • Fat: 10g
  • Carbohydrates: 27g
  • Sodium: 57mg
  • Sugar: 19g

So if you wish to have a less calorie and fat heavy donut hole, feel free to omit the shredded coconut. It is still delicious with the glaze!

I’m still contemplating about investing in a donut pan, so I’ve been using the next best thing: a muffin tin. While they are not the perfect sphere shape, using muffin pans seems to be doing the trick for now.

Has anybody purchased a donut pan? Are they worth it?

Have a great Monday!

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