Ingredients
The Donuts
- 1/2 cup pumpkin puree
- 1/2 cup almond milk (or other non dairy milk)
- 1 1/4 cups almond flour
- 2 tsp baking powder
- 1 egg (or sub one flax egg)
- 2 tsp maple syrup
- 1 tbsp pumpkin pie spice (or 3/4 tsp cinnamon, 1/4 tsp nutmeg)
- pinch of salt
The Topping
- 1 Hu Kitchen Simple Chocolate Bar
- 1 Hu Kitchen Vanilla Crunch Dark Chocolate
- 1/4 tsp coconut oil
Instructions
- Preheat oven to 350.
- In a blender, add all the ingredients for the donut base. Pulse until the ingredients are well incorporated. This usually takes me about three, 30-second pulses.
- Pour mixture evenly in the donut pan, filling six donut cavities. Note, they will each be about 1/2-3/4 full.
- Bake for 13-14 minutes.
- Remove from the oven and let cool completely before making the chocolate topping.
- To make the chocolate topping, melt the simple chocolate bar and coconut oil in the microwave in 30 second increments until melty.
- Dip each donut top down into the chocolate to cover the top, and set aside. Repeat until all 6 donuts are covered.
- Finally, roughly chop the vanilla crispy quinoa bar and sprinkle on top.
- If you want the chocolate to harden up a bit, place the donuts in the refrigerator for 15-30 minutes. Otherwise devour and consider your life changed!Enjoy!XO
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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