Chocolate Fudge Doughnuts with Matcha Glaze

• Vegetarian

• Produce

  • 1 tsp Matcha powder
  • 1 Optional toppings-cacao nibs

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/4 cup Honey or maple syrup

• Baking & Spices

  • 2 tsp Baking powder
  • 1/4 cup Cocoa powder, dark
  • 1/4 cup Coconut flour
  • 1 1/4 cup Coconut sugar
  • 1 cup Gluten free all purpose flour
  • 1/4 tsp Salt
  • 2 tsp Vanilla

• Oils & Vinegars

  • 7/16 cup Coconut oil

• Nuts & Seeds

  • 1 cup Cashews, raw

• Dairy

  • 3/4 cup Almond milk or other milk

Found on wifemamafoodie.com

Description

Ingredients

• 1¼ cup Coconut Sugar
• 1 cup gluten-free all purpose flour (I use Bobs Red Mill 1-to-1 Baking Flour)
• ¼ cup Coconut Flour
• ¼ cup dark cocoa powder (I use Hersheys Special Dark)
• 2 teaspoons Baking Powder
• ¼ teaspoon salt
• 2 eggs
• ⅔ cup almond milk or other milk of choice (can also use coffee for stronger chocolate flavor)
• ¼ cup melted Coconut Oil
• 1 teaspoon vanilla extract
• 1 cup Raw Cashews, presoaked in boiling water for 30-60 minutes and drained
• ¼ cup Honey or maple syrup
• 3 tablespoons Coconut Oil
• 1 teaspoon vanilla extract, optional
• 1-3 teaspoons Matcha powder, to taste
• 3-6 tablespoons almond milk or other milk of choice (more or less to get desired consistency)
• Optional toppings—cacao nibs, crumbled freeze-dried raspberries, black sesame seeds, hemp seeds, cocoa powder, matcha powder, mini chocolate chips or shavings)

Directions

• Preheat oven to 350F.
• Lightly grease doughnut pan with coconut oil or cooking spray and set aside.
• Combine sugar, flours, cocoa powder, baking powder, and salt in a large mixing bowl. Mix in eggs, milk, coconut oil, and vanilla until mixture is smooth.
• Fill doughnut pan ⅔ full and tap pan on the counter to even out the batter. Alternatively you can place mixture into a large plastic baggie or piping back and cut off ¼-inch tip. Pipe batter into the doughnut pan. (This way is much cleaner!)
• Place pan on the middle rack in the preheated oven and bake until firm to the touch, about 10-14 minutes, depending on your pan and oven.
• Let pan cool slightly and then invert the doughnuts out onto a baking rack or piece of parchment paper. If your pan tends to stick, run a knife along the edge of each doughnut in the pan before inverting.
• Place soaked and drained cashews, honey, coconut oil, vanilla, 1 teaspoon of the matcha powder (to start), and 3 tablespoons milk (to start) into a high powered blender. Blend, scraping down the sides as needed, adding milk a tablespoon at a time until glaze is creamy and a drizzle-able consistency. Add more matcha powder to taste.
• Pour glaze into a shallow dish and carefully dip the top of the doughnuts into the glaze. Top with optional toppings or leave plain.
• Alternatively, you can drizzle the glaze over the doughnuts.
• Store leftovers in an airtight container in a cool area or in the fridge. Makes 12-16, depending on the size of your pan