This recipe combines the rich taste of chocolate with the fresh taste of mint! When I was little, I hated the taste of mint, I am not really sure why, but luckily today I have came to my senses. These rich and fluffy baked donuts will give you that decadent taste your looking for without all the fat and calories. Chocolate not only naturally gives a boost of energy but also contains some hidden antioxidants! For the icing I used avocado, which allows for a natural smooth and creamy icing. Avocados are also a powerhouse full of nutrients themselves. These butter-like beauties contain mono and polyunsaturated fats (healthy fats), potassium and even some protein. Instead of opting for butter on your morning toast, spread on some avocado along with some salt and pepper! To create two different shades of green for the icing I added some spirulina powder to one and kept the other one neutral. This odd superfood comes from the water and is actually a type of blue-green algae. Now, I know what your thinking, that sounds gross, well if used in the right degree you cannot taste it one bit! After hearing some benefits of this colorful algae, you might just have to go out and buy some for yourself. Spirulina has been know to fight aging, type-2 diabetes, nasal allergies, help with weight loss (as it is an appetite suppressant) and immunity. This easily digested powder is also great to use during pregnancy, for children/ infants and for pets too! The only downfall to this wonderful supplement is that it tends have quite an unpleasant taste, and can be quite overpowering if not used with the right ingredients. I usually throw some in with my smoothies or into baked goods (only about 1/4 - 1/2 tsp though). Here is where I buy my spirulina powder, I had a hard time finding it the first time I looked for it.
Mint Chocolate Chip Donuts
1/2 cup GF oat flour (I ground mine from rolled oats)
1/2 cup sorghum flour
2 tbs coconut flour
1 1/2 tbs flax meal
1/3 cup coconut sugar
1/4 cup unsweetened cocoa powder
1/2 tbs sea salt
1 tsp baking powder
1/2 tsp baking soda
3 tbs safflower oil
3 tbs apple sauce (or I used pumpkin puree)
1 1/2 tsb vanilla extract
3/4 cup + 3 tbs unsweetened almond milk
1/3 cup vegan chocolate chips + more for topping
2 large ripe avocados
1 medium ripe banana
about 1 - 2 tsp mint extract (divided)
1/8 - 1/2 tsp spirulina (algae) powder
Pre-heat oven to 350F degrees.
For the donuts, combine all your dry ingredients in a large mixing bowl and stir to combine. Next, combine all your wet ingredients in a small bowl and whisk until throughly combined. Add the wet to the dry and stir until well incorporated. Finally, add in the vegan chocolate chips and fold to combine. Carefully spread the batter into an oiled or nonstick donut pan (my pan makes 6 donuts) and bake for 25 - 30 minutes.
For the icing, add the avocado and banana to a mini food processor (or large), process until smooth and creamy. Remove half of the avocado mixture and set aside in a small bowl. To the food processor, add 2 - 3 tbs brown rice syrup or agave and 1/2 tsp mint extract (or more to taste), continue to process and combine. Remove this mixture from the food processor, and add the other half of the mixture back in. To the remaining 1/2 mixture, add in 2 - 3 tbs sweetener and 1/2 tsp mint extract (or more to taste). To achieve a darker green color, add in the spirulina powder (only 1/8 tsp at a time, be careful not to add too much) tasting in between each addition. Add in more sweetener if needed (the spirulina mixture might need a little more sweetener than the original).
*If you don't like mint (like one member of my family I won't mention) feel free to leave it out and sub in vanilla instead.