Gluten-Free Mini Chocolate Donuts with Date Butter Icing

You don’t have to visit the Spring fair to have fresh mini donuts! Grab a mini donut pan, bring out the blender, and make these moist chocolate donuts at home today! Topped with Bisou Chocolate Date Butter icing, these decadent donuts are melt-in-your mouth delicious and make the perfect dessert! 

Gluten-free, Vegan

Makes 24 mini donuts

Ingredients

½ cup Lite coconut milk

¼ cup Maple syrup

1 Medium ripe banana

1 Tablespoon flax meal

½ Cup chocolate date butter, plus more to use as frosting

3 Tablespoons melted coconut oil or olive oil

1 Cup all purpose gluten-free flour

¼ Cup cacao powder

1 Teaspoon baking soda

¼ Teaspoon salt

Shredded coconut, for topping (optional)

Powdered sugar, for dusting (optional)

Directions

1. Preheat the oven to 350℉ and grease a mini donut baking pan with coconut oil. Set aside.

2. In a blender, combine the coconut milk, maple syrup, banana, flax meal, date butter, and oil. Blend until smooth, then add the flour, cacao powder, baking soda, and salt. Blend until just combined.

3. Add the batter to a piping bag (or plastic ziplock bag and cut the corner), and evenly add the batter into the wells of the greased donut pan. Bake for 12-14 minutes until set. To test, insert a toothpick into one of the donuts, if it comes out clean with no batter, the donuts are done.

4. Cool completely before icing the donuts with more Bisou Chocolate Date Butter and add a sprinkle of shredded coconut or powdered sugar.. Store in an airtight storage container at room temperature for up to 3 days.