Chocolate Date Doughnuts with Vanilla Frosting

Baked goods recipe for Chocolate Date Doughnuts with Vanilla Frosting made with DateME date paste

Chocolate Date Doughnuts with Vanilla Frosting

Like Homer Simpson, we love a good doughnut! This one is gluten free and gets its sweetness from DateME date paste. Its moist texture comes from unsweetened applesauce. For the finishing touch, top the doughnuts with frosting made using coconut butter and coconut cream.

Chocolate Date Doughnuts with Vanilla Frosting baked goods recipe made with DateME organic date paste

Ingredients

For the Doughnuts:

  • 2 Tbsp. butter
  • 3 Tbsp. DateMe Date Paste
  • ¾ tsp. vanilla extract
  • 1 Tbsp. unsweetened applesauce
  • 1 egg (room temp.)
  • ¼ cup + 2 Tbsp. almond flour
  • ¼ tsp. baking soda
  • ½ tsp. baking powder
  • ½ Tbsp. ground flaxseed
  • 3½ Tbsp. cocoa powder

For the Frosting:

  • 1 Tbsp. coconut butter
  • 1½ Tbsp. DateMe Date Paste
  • 2 Tbsp. coconut cream
  • ½ tsp. vanilla extract
  • Sprinkles of choice

Directions

Yield:  12 mini doughnuts

  1. Preheat oven to 375°F. Melt the butter and date paste together in the microwave for a few seconds until they are just soft enough to mix together. Mix well with a fork so there are no lumps. Add the vanilla extract, applesauce, and egg and mix.
  2. In a bowl, mix together the almond flour, baking soda, baking powder, flaxseed, and cocoa powder.
  3. Slowly add the dry ingredients to the wet ingredients and mix together until well combined.
  4. Lightly grease a mini muffin pan (I like the silicone ones) with a little butter. Scoop the batter into a piping bag (or use a ziploc bag with a corner cut off). Pipe the batter into a round doughnut shape so the wells are about ⅔ of the way full. This recipe should yield about 12 mini doughnuts.
  5. Bake at 375°F for 12-14 minutes until the doughnuts are fully cooked but still springy. Remove from the oven and allow to fully cool.
  6. While the doughnuts are cooling, make the frosting. Melt the date paste and coconut butter together in the microwave for a few seconds until the date paste is soft and pliable. Mix well and add in the coconut cream and vanilla extract. Once well combined, set aside until doughnuts are cooled.
  7. Carefully dip the doughnuts into the frosting so that the tops of the doughnuts are just covered. Use a small spatula or the back of a spoon to smooth out the frosting. Top the doughnuts with sprinkles of your choice or cocoa powder.

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Chocolate Banana Date Mini Doughnuts

Snack Recipe for Chocolate Banana Date Mini Doughnuts made with DateME Boutique ready-to-use date paste

Chocolate Banana Date Mini Doughnuts

If you have a couple of bananas hanging around that you don’t want waste, use them to make these decadent doughnuts. Full of chocolate, date paste, and walnuts, you’ll have a hard time keeping them around! They are delicious with or without the coconut milk icing.

Dessert Recipe for Chocolate Banana Date Mini Doughnuts made with DateME Boutique all natural date paste

Ingredients

For the Doughnut:

  • 2 large bananas
  • 2 Tbsp. salted butter
  • 2-3 Tbsp. DateME Date Paste
  • ½ vanilla extract
  • ¾ cup + 1 Tbsp. almond flour
  • 1 tsp. coconut flour
  • ¼ cup oat flour
  • 1 large egg
  • 1 tsp. baking powder
  • ½ cinnamon (optional)
  • ¼ baking soda
  • ¼ cup chopped walnuts
  • 40g dark chocolate, chopped

For the Icing:

  • ½ cup powdered sugar
  • 3-4 tsp. coconut milk (or milk of choice)
  • ¼ vanilla extract
  • crushed walnuts for topping

Directions

  1. Preheat oven to 375°F. Peel the bananas and mash them together in a large bowl.
  2. Microwave the butter and date paste together until they are melted and mix together easily. Stir the butter and date mixture into the bananas along with the vanilla extract.
  3. Once the mixture cools slightly, whisk in the egg.
  4. In another bowl, mix together the almond flour, oat flour, coconut flour, baking powder, baking soda, and cinnamon (if desired).
  5. Add the dry ingredients to the wet ingredients. Fold in the chopped walnuts and chocolate.
  6. Grease a mini doughnut pan with a little butter and fill each mold with batter so the batter just reaches the top lip of the molds. Bake at 375°F for 15-18 minutes, or until firm and golden. Allow to cool fully before icing.
  7. To make the icing, pour the powdered sugar into a bowl. Add the vanilla extract and mix in the milk one teaspoon at a time until a thick icing forms.
  8. Carefully remove the doughnuts from the pans and press the top of the doughnut into the icing. If the doughnuts are too fragile, you can use the back of a spoon to carefully ice the tops of the doughnuts. Top with crushed walnuts.

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