Dark Chocolate Raspberry Baked Donuts

• Vegetarian

• Produce

  • 1/4 cup Raspberries, fresh

• Refrigerated

  • 3/4 cups Almond milk
  • 1 Chia egg

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 tbsp Cocoa powder
  • 1/4 cup Coconut sugar
  • 1/4 cup Dark chocolate chips
  • 1/2 tsp Salt
  • 1 1/8 cup Whole wheat pastry flour

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 2 tbsp Coconut oil

Found on pumpkinandpeanutbutter.com

Ingredients

• 1 cup plus 2 tbsp whole wheat pastry flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cups almond milk
• 1 teaspoon apple cider vinegar
• 1 chia egg (1 tbsp chia seeds mixed with 3 tbsp water)
• 2 tablespoons coconut oil, melted
• 1/4 cup coconut sugar
• 1/4 cup dark chocolate chips
• 1/4 cup fresh raspberries, halved

Directions

• Preheat the oven to 350 degrees and grease your donut pan (I used coconut oil spray).
• Mix together almond milk with 1 tsp apple cider vinegar and set aside for 5 minutes (to make almond buttermilk!). In a separate bowl, mix together chia seeds and 3 tbsp of water to make your chia egg. Set aside for a few minutes as well.
• In a large bowl, mix together wet ingredients: whole wheat flour, baking soda, baking powder, cocoa powder, and salt. In a separate bowl, mix together wet ingredients: almond milk mixture, chia egg, coconut oil, and coconut sugar. Pour the wet ingredients into the dry ingredients and mix until just combined. Add in dark chocolate chips and give it one last stir.
• Pour the batter into a large ziplock bag (I drop my ziplock over a large cup, then fill with the batter) and cut off one small corner. Pipe the batter evenly into the donut pan. Press 4-5 raspberry halves into each donut. Bake for 9-11 minutes.
• Remove from oven and cool in pan for 15-20 minutes on a wire rack. Once the donuts are cool, remove from pan with a knife and sprinkle with powdered sugar (optional). Dig in!