Triple Chocolate Easter Donuts - Gluten & Dairy Free
There is no denying that Easter is celebrated with chocolate. Lots and lots of chocolate oh and don't forget the hot cross buns. That is a prerequisite in our house. I usually make a batch of hot cross buns to have in the house around Easter time, but this year things have been way to busy trying to juggle three kids, so I opted to buy them from the store. Sacrilege I know. I have a rule that I do not buy hot cross buns until the month of Easter. I hate it how they come out on like new years day months before Easter is even thought of. It kind of gets on my goat so I make it a rule and my own personal protest to not buy any until Easter is on the doorstep. Ànyway since I had chocolate on the mind I thought a glorious Triple Chocolate Donut would be the perfect addition to the Easter table.
J.D was awestruck when he stumbled out of his bedroom after his nap and saw these donuts all set up ready to be photographed. He asked me in a soft whisper "What are those mum? Is that chocolate on them?". With his little tongue hanging out the side of his mouth he bunkered down next to my set and looked them over in adoration. He then pointed out the chocolate bunnies and asked me if they had chocolate in them. This boy has a love affair with the sweet stuff and so does Miss H. She is a chocolate fiend to the core. I have found her on numerous occasions raiding my cooking chocolate supply. When I ask her what she has been doing she looks at me from under her eyes with her hands behind her back and says ... "Nothing". But the tell tale signs of chocolate smears around her mouth is kind of obvious. Ha.
When coming up with the recipe for these beauties, I decided I wanted to amp them up a little and tour of the usual track of using normal flour. I played around with oat flour, and almond meal and the results were a delicious, moist combination with a fluffy interior. If you can get your hands on gluten-free oats, then these can be totally made gluten free. Normal oats are not gluten free as they can be contaminated in the processing plant. Just so you know. These Triple Chocolate Easter Donuts won't leave you feeling bloated but will satisfy the sweet tooth within.
I use Lindt 80% dark chocolate when wanting to go the dairy-free route in my chocolate baking. It is divine, and I love the silkiness and slightly bitter note that it gives. I used this also in the chocolate ganache glaze for the donuts and grated on top. While these are definitely healthier than the deep fried and sugar coated version I still would keep to one or two of these to stop the blood sugars shooting through the roof.
These would make great little Easter treats popped in a large muffin case and wrapped in some cellophane. Make sure you add the final touch of a little mini chocolate bunny or Easter egg on top to give that Easter feel. Another way you could decorate these Triple Chocolate Easter Donuts is to colour up some desiccated coconut with a little green food colouring and sprinkle this on top instead of the grated chocolate. Add the mini chocolate bunny and a few slivers of carrot for the rabbity finish.
Also, don't forget to enter the giveaway for the
which is happening over
Triple Chocolate Easter Donut
- 2 1/2 cups oat flour (3 cups oats blended into a fine flour)
- 1 cup almond meal
- 2/3 cup cocoa
- 1 teaspoon baking powder
- 2 teaspoon bicarb soda
- 2/3 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla essence
- 1/2 cup almond milk
- 1 cup coconut oil, melted
- 4 eggs, lightly beaten
- 1/2 tablespoon apple cider vinegar
- 125g dark chocolate, roughly chopped (I use Lindt 80% Dark Chocolate as it's dairy free)
Chocolate Ganache Glaze
- 200g dark chocolate
- 200ml coconut milk
- 1/4 cup dark chocolate, grated
- Preheat oven to 150 degrees (fan bake), grease a 6-hole donut tin with olive oil spray and set aside.
- In a large bowl add the oat flour, almond meal, cocoa, baking powder, soda, sugar and salt. Mix the dry ingredients together until combined. In a small bowl add the vanilla, milk, oil, egg and cider vinegar. Mix to combine.
- Slowly add the wet ingredients to the dry. Add the dark chocolate and fold through. Mix the batter together until a stiff dough is formed.
- Add a few cups of the mixture to a Ziploc bag. Snip the corner of the bag, large enough for the chocolate chunks to come through.
- Pipe the mixture into the greased donut tin and place into the preheated oven for 10-12 minutes or until a toothpick comes out clean.
- Let the donuts sit in the tin to cool slightly before running a knife around the edge to loosen. Tip onto a cooling tray. Repeat with the rest of the mixture.
Chocolate Ganache Glaze
- In a small microwavable jug place the coconut milk and the chocolate roughly chopped into small chunks. Place into the microwave and heat for 20 seconds. Stir briefly and heat again for 20 seconds. Repeat until the mixture is warm enough to melt the chocolate completely.
- Dip the cooled donuts into the chocolate ganache glaze and pop back onto the cooling rack. Sprinkle over the grated chocolate.
- These donuts should last for up to a week in an airtight container in the fridge and up to a month in the freezer.
- For an Easter touch pop little chocolate bunnies or eggs into the centre when serving.