Triple Chocolate Doughnuts
The healthiest chocolate doughnuts that will confuse your brain and taste buds into thinking you’re eating the greatest indulgence. Gluten-free, vegan, and paleo, these healthy baked doughnuts have triple the chocolate for triple the pleasure!
- Yield: 4 1x
- Category: Breakfast, Dessert, Doughnuts
- Cuisine: American
Ingredients
Scale
- 1 Large (7-8oz) Yellow (Ripe) Plantain
- 2 TB Unsweetened Non-DairyMilk
- 1/4 Cup Arrowroot Starch
- 1 Tsp Baking Powder
- 1 TB Unsweetened Cocoa Powder
- 2 TB Bittersweet Chocolate Chips
- 15 Drops Chocolate Stevia (or liquid sweetener of choice)
- Cocoa Stevia Syrup (for drizzling, optional)
Instructions
- Preheat the oven to 375ºF.
- In a food processor or blender, add in your plantain (peeled and chopped in to large chunks). Blend until smooth.
- In a large mixing bowl, add the blended plantain, almond milk, arrowroot, baking powder, cocoa powder, and stevia. Mix everything together. Then fold in your chocolate chips.
- In a greased doughnut pan, spoon out the mixture into four of the doughnut molds as evenly as possible.
- Bake the doughnuts for 12-13 minutes. Remove, let cool, and serve with a drizzle of cocoa syrup! You can eat these warm from the oven or store in a container for later. If I'm eating them later, I like to heat them in the microwave for 30 seconds of so to get nice and warm!
Notes
Inspired by my other doughnut recipe, adapted from this recipe.
Find it online: https://strengthandsunshine.com/triple-chocolate-doughnuts/