Cooking was one of our most popular classes this summer, and with recipes like this, it’s not hard to see why!
Any day these donuts were cooking was a popular day, so why not whip some up at home? With as good as they taste, you’ll never believe what they’re made from!
Chocolate Frosted Donuts
(Makes 12 donuts)
Chocolate Glaze -
For the donuts - preheat oven to 350. Place the garbanzo beans, milk, baking powder, baking soda, vanilla, apple cider vinegar, salt, and sugar in a blender. Blend until smooth. Melt the chocolate chips a large glass bowl that sits on a saucepan, but does not touch 1/2 inch water on the bottom of pan. Pour the pureed mixture and flour into chocolate and stir until a thick batter forms. Spray two donut pans with cooking spray. Using a small spoon, carefully fill each donut well, smoothing out the batter with the back of the spoon. Bake for 8-10 minutes. Cool in the pan for 5 minutes before moving to a cooling rack. While they’re cooling, make the glaze. Store uneaten doughnuts in an airtight container and enjoy within a day or two.
For the Glaze - in a flat-bottomed bowl, whisk together powdered sugar, melted butter or coconut oil, vanilla, and salt. Stir in 2 T milk, adding additional milk 1 t at a time to reach desired consistency and whisk until smooth - tint with food coloring if desired. Warm in microwave in 6-10 second intervals on high power to warm as it begins to set while dipping donuts, as needed, whisking after heating.
For the Chocolate Glaze - fill the bottom pan of a double boiler with 1 inch of water and bring to a simmer over medium heat. In the top pan of the double boiler, melt the butter and chocolate chips. Remove from the heat and whisk in the confectioners’ sugar, vanilla and hot water until combined. Set the top pan over the simmering water and keep the glaze warm until ready to use.