Vegan Chocolate Hazelnut Donut Holes

Donuts + chocolate + hazelnut + protein = your next baking task. You won’t be able to stop eating them!

Recipe courtesy of: Shanika of @orchidsnsweettea

Ingredients

• 1 1/2 cups organic all-purpose flour + 2 Tbsps
• 1 scoop Plantopia Chocolate Hazelnut Brownie Powder
• 3 Tbsps unsweetened cocoa powder
• 2 tsps baking powder
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup Agave
• 1 cup Almond milk
• 1 Tbsp apple cider vinegar
• 3 Tbsps melted vegan butter
• 1 tsp vanilla extract

Glaze:

• 3-4 Tbsps unsweetened cocoa powder
• 1 1/2 cup organic powdered sugar
• 1-2 Tbsps Almond milk

Directions

Donut Holes:

1. In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, cocoa powder, Chocolate Hazelnut Brownie Powder, and sea salt.
2. In a separate bowl, add the milk + apple cider vinegar, whisking together well and letting it sit aside for 2 minutes.
3. Add the Agave, melted butter, and vanilla extract in and whisk everything together.
4. Finally, stir in the dry ingredients until just well combined.
5. Spoon the batter into a plastic ziplock bag (or piping bag), cutting the tip and pipping it into prepared donut hole pan.
6. Bake donuts for 12-14 minutes or until baked through in the centers and then let them cool for 5 minutes.
7. Lastly, turn them out onto a cooling rack so that they continue to cool completely.

Glaze:

1. Whisk together the powdered sugar, cocoa powder and Almond milk until smooth and consistency is met. NOTE: After mixing, you may need to add additional milk (1 Tbsp at a time) for it to become thinner and glaze -like or additional powdered sugar for more thickness. Just ensure that you continue whisking until glaze runs ‘slowly’ off the whisk when slightly lifted. This means that consistency is perfect.
2. Next, dip mini donut holes in the prepared Vanilla Glaze, sprinkle with your favorite vegan sprinkles and set back onto the cooling rack so that glaze hardens a bit. Repeat until all donut holes are glazed and decorated.