Vegan chocolate-hazelnut donuts with kidney beans

vegan chocolate donuts with kidney beans

Hi, my name is Tatjana and today I share a recipe with you guys. Normally I blog here: wiesenkopfschreibsele about baking and gardening and every now and than I bake vegan. Like today.

Ass so many people I love donuts and I tried different recipes. I was very curious how the chocolate donuts with kidney beans would taste. So I tried it of course.  I found the recipe here: veganheaven.org.

Ingredients

dough

1 15 oz can kidney beans
1 cup almond milk
1 tablespoon vanilla extract
1/2 cup brown sugar
1 cup cocoa powder
1 cup whole wheat flour
2 teaspoons baking powder

Glaze

1 3.5 oz package vegan dark chocolate
4 tablespoons hazelnut brittle (You can also sub it with chopped hazelnuts, or use sugar sprinkles or coconut flakes instead)

Donut pan

 vegane-schoko-haselnuss-donuts

Method

Rinse and drain the kidney beans. Place them into a blender together with the brown sugar, almond milk, and cacao and blend until the mixture is smooth.

Then transfer it to a medium bowl and stir in the whole-wheat flour, the baking powder, and vanilla. Spray the donut pan with cooking spray or grease it with vegan butter such as Earth Balance.

Either use a spoon to fill each donut or fill the batter into a Ziploc bag and cut off one edge.

Preheat the oven to 350 °F and bake the vegan chocolate hazelnut donuts for 9-11 minutes. Allow to cool down in the pan for a couple of minutes, then move them to a cooling rack.

In the meantime, make the chocolate glaze. Melt a 3.5-ounce package vegan dark chocolate either by using a microwave or place the chocolate into a heatproof bowl and place it over a pan of barely simmering water. Once melted, cover the donuts with the chocolate and sprinkle with hazelnut brittle.

The donuts taste even bette if you add ½  tsp cinnamon to the glaze. Than you get a little bit of Xmas-feeling.

I wish you guys a nice november evening!

vegane-schokoladen-haselnus-donuts

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2 Comments

  1. Wednesday November 23rd, 2016 / 06:10 AM

    Lieben Dank für den Rezepttausch! Hat Spass gemacht.
    Deine Husarenknöpfe schauen so bezaubernd aus..
    Liebe Grüsse
    Tatjana

    • Ramona Van Maaren
      Author
      Monday December 5th, 2016 / 10:20 AM

      Liebe Tatjana,

      entschuldige meine super späte Antwort. Vielen dank für deine lieben Worte. Es hat mir ebenfalls großen Spaß gemacht. Und freue mich schon auf das Nachbacken. 🙂

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