I’m sure at some point you’ve been to a Tim Hortons, and have probably tried a chocolate glazed donut or Timbit. I decided to create this glorious donut, but wanted to toss a healthy spin on it by using a natural sugar and making them gluten-free, and can confidently say I prefer these over the sugar-filled Tim Hortons ones!
Believe it or not, there is actually a chemical reason why you feel so good after eating chocolate. Anandamide, AKA “bliss” in Sanskrit, is a neurotransmitter produced in the brain that temporarily blocks feelings of pain and depression. Guess what produces this compound and additional chemicals that actually prolong the “feel-good” effects of it? You guessed it! Dark chocolate.
Now don’t go sprinting to the store to buy endless bars of milk chocolate, it’s dark cacao that I’m talking about—real chocolate, not the processed junk. So when looking for that hit of good feels, be sure to find dark chocolate that is at least 70% cacao.
Great news: chocolate is officially a form of self-care, so rock on with these decadent, tasty chocolate donuts. Cacao can actually regulate your cortisol levels, which are in charge of determining how stressed you feel. These donuts are absolutely delicious, and in moderation will actually help you chill out!
If you don’t have a donut pan, you can use muffin tins, or mini muffin tins for Timbits! You may have to adjust the cooking time slightly.
These donuts also freeze very well. You could make a few batches, freeze them, and ice them when you’re in need of a sweet treat!
These Chocolate Glazed donuts are incredible any time! You can enjoy them with the glaze, or decorate them with frosting (extra dark cacao frosting anyone?).
They’re super easy to make! I hope you’ll try these and see just how simple and delicious they are. If you do, tag me on Instagram so I can reshare!
DIRECTIONS
Preheat oven to 350°F (177°C). Spray donut pan with nonstick spray. Set aside.
Make the donuts. Sift the gluten-free flour, baking soda, baking powder, cacao powder, sweetener, and salt together in a large bowl. Sifting is important; you want to remove any clumps of cocoa.
In the same bowl, add in the egg, vegan butter, non-dairy milk, and vanilla and stir together until completely smooth. The batter will be thick like peanut butter.
Spoon batter into the donut pan, filling it right to the top. Bake for 10–12 minutes, or until a toothpick inserted in the centre comes out clean. Allow the donuts to cool for 5 minutes in the pan and then transfer to a wire rack to cool for 10–15 more minutes before glazing.
Make the glaze. While the donuts are cooling, make the glaze by sifting the powdered sugar into a medium bowl. Stir in the milk and vanilla. If your liquid is not thick enough, the glaze may be too thin. If this is the case, add in 2–3 tbsp flour, or arrowroot starch if you have it on hand. If the batter is too thick, add more liquid to make it thinner if desired.
Dunk each donut into the glaze using your fingers. Place on a wire rack on top of a baking sheet to let the glaze drip down. Freeze for 5 minutes so the glaze sets. Repeat dunking two to three more times if you want a thick glaze coating—I dunked mine twice. If you run out of glaze, just make more.
Bailey Campbell has a passion to inspire others to fuel their bodies with great tasting food and make you feel your best! She doesn’t believe there is a “perfect” diet for everyone; she believes in balance and finding what works best for you and hopes to inspire you to live your healthiest, best life!! @basicswithbails
Ingredients
1 cup gluten-free flour (I used Bob’s Red Mill 1:1 Baking Flour)
¼ tsp baking soda
1 tsp baking powder
¼ cup cacao powder
½ cup golden monk fruit sweetener (or brown sugar)
¼ tsp salt
1 egg
¼ cup vegan butter, melted
¾ cup almond milk
1 tsp vanilla extract
Glaze
1 ¾ cups powdered icing sugar (or Swerve Sweetie Powdered Sugar for a sugar-free option)
¼ cup thick non-dairy milk such as MALK, or full fat coconut milk (coconut milk may alter the taste)
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