Mini Chocolate-covered Chocolate Doughnuts. Gluten-free, Sugar-free, Low Oil.

GF Chocolate-coated Mini Chocolate Doughnuts by Unrefined Vegan

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. 






  1. 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.
  2. Pour the banana mixture into the dry ingredients and stir to thoroughly combine. Add more liquid if the batter is very stiff.
  3. 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
  4. 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).
  5. 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.
  6. 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