Chocolate Dipped Donuts
1 can chickpeas (BPA free container and no salt added), rinsed and drained 1 cup gluten free flour (I used ½ cup coconut and ½ cup buckwheat) ½ cup almond milk (can substitute for coconut milk) 1 egg or 1 chia egg/flax egg *For chia/flax egg, combine 1 tbsp of either flax or chia seeds with 3 tbsp filtered water and let stand for 5-10 minutes 1 tsp baking powder, aluminum free
½ tsp baking soda, aluminum free 1 tbsp vanilla extract 1 tsp apple cider vinegar, raw and unfiltered ¼ cup pure maple syrup 1 tsp cinnamon pinch of sea salt For the Chocolate Dip/Drizzle
¼ cup coconut oil ¼ cup raw cacao powder 2-4 tbsp pure maple syrup
Preheat oven to 350°F. Grease donut baking pan with coconut oil and set aside.
In a large bowl, combine flour, baking powder, baking soda, cinnamon and pinch of salt. Set aside.
In a food processor, process chickpeas until they reach a mushy consistency. If you do not have a food processor, you can simply use a potato masher.
Transfer chickpeas into a smaller bowl and add almond milk, egg, vanilla extract, apple cider vinegar and maple syrup. Combine well.
Add wet ingredients into dry ingredients and combine well.
Spoon batter into donut mold and bake for 15 minutes.
Remove donuts from oven and let cool for 10-15 minutes before removing from pan.
To prepare Chocolate Dip/Drizzle:
Melt coconut oil and add cacao powder and maple syrup. Whisk well and either drizzle chocolate on donuts or dip donuts into the chocolate.
Let stand for 10-15 minutes and once cool, transfer to fridge to let the chocolate set.