During this period of “social distancing” and isolation – my Instagram feed has been one cookie, crusty loaf, or comforting soup recipe after another. I see that I am not alone (pun intended) in my renewed interest in baking and cooking. I’m downloading e-cookbooks, harvesting wild yeast from the air, fermenting vegetables, searching for unknown-to-me plant-based sites, and revamping old recipes from this blog. Soon there will be no room in the refrigerator and freezers! But, I have to admit, I’m enjoying that part of this unsettling time.
While going through the back pages of [An] Unrefined Vegan, I came across a recipe from my e-book, TEAse Me (you can purchase the PDF here), Very Vanilla Banana Mini Doughnuts. Naturally, I wanted a doughnut RIGHT NOW! But I wasn’t in the mood for vanilla. Only chocolate would do. So these little cuties were born. I keep the calories down by omitting oil (in the doughnuts themselves) and using monkfruit sugar substitute granulated sweetener. It’s pricey, but in my opinion, worth the cost for the limited amount of baking I do that I feel requires a 1:1 refined sugar alternative. Keeping to the no-sugar theme, I use Lily’s Sweets stevia-sweetened chocolate chips (as usual). To make these completely free of added oil, omit the tablespoon of coconut oil in the coating. It’ll be thicker, but will taste and look just as good.
Mini Chocolate-covered Chocolate Doughnuts. Gluten-free, Sugar-free, Low Oil.
You know those sleeves of chocolate-covered mini-donuts that could live on a store or cupboard shelf for a few decades never change in appearance? The ones loaded with salt, sugar, fat, and preservatives? YUCK! Don’t even go there! Make your own at home and indulge without refined sugar and added oil.
- Prep Time: 15
- Cook Time: 17
- Total Time: 32 minutes
- Yield: 24 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- ½ cup oat flour
- ½ cup brown rice flour
- ½ cup sorghum flour
- ¼ tapioca flour/starch
- ¼ almond or other nut meal
- 1 Tbsp. psyllium
- 4 Tbsp. cacao powder
- 2 teaspoons baking powder
- 1 small ripe banana, cut into chunks
- ¾ cup monkfruit sugar substitute, or coconut sugar
- ½ cup non-dairy milk
- ½ cup non-dairy yoghurt
- 1 Tbsp. vanilla extract
- Preheat the oven to 350-degrees F. Lightly oil 24 mini-doughnut tins. In a medium-sized bowl, whisk together the oat flour through the baking powder. In the bowl of a food processor, mix the banana, monkfruit, milk, yoghurt, and vanilla extract until smooth.
- Pour the banana mixture into the dry ingredients and stir to thoroughly combine. Add more liquid if the batter is very stiff.
- Using a pastry bag (or making your own from a gallon-sized food storage bag), pipe batter into the doughnut tins. You should have just enough batter for 24 doughnuts
- Bake for 15-17 minutes. Let the doughnuts rest in the tins for about 15 minutes, then carefully remove. Place them on a cooling rack set onto a baking sheet (to catch the drips of chocolate coating).
- In a double boiler, slowly melt the chocolate chips, sunflower seed butter, and coconut oil. Using a fork, one-by-one, roll the doughnuts in the melted chocolate. Lift out the doughnuts using the fork, tapping it a few times against the side of the double boiler to shake off excess chocolate. Continue until all of the doughnuts are coated. If you have extra chocolate remaining, you can drizzle it on top of the doughnuts for a decorative touch.
- Chill in the refrigerator or freezer to harden the chocolate.
- Leave out the coconut oil in the coating to make this recipe oil-free.
- You don’t taste the banana in this (if you use a small one).
Keywords: chocolate, doughnuts, oil-free, sugar-free, gluten-free, stevia, monkfruit, easy, baking, dessert, snack