For the Donuts
1/3 cup Fair Trade cocoa powder
1/4 cup coconut flour
1 tsp baking powder
1/2 tsp baking soda (gluten-free)
1/4 tsp sea salt
2/3 cup Wholesome Allulose, Granulated
1/2 cup mashed ripe avocado
1 tbsp lemon juice
3 cage free organic eggs
3 tbsp unsweetened almond milk
2 tbsp organic coconut oil, melted
1/2 tsp vanilla extract
For the Glaze
1 1/2 oz unsweetened chocolate, finely chopped
1 pinch salt
1 1/2 tbsp heavy cream
2 tbsp Wholesome Allulose Liquid Sweetener
Donuts: Preheat oven to 350ºF. Grease 6-cavity donut pan. Whisk together cocoa, coconut flour, baking powder, baking soda and salt; set aside.
Using electric mixer, beat together Allulose Granulated Sweetener, avocado and lemon juice until light and fluffy. Beat in eggs, almond milk, coconut oil and vanilla; whisk in cocoa mixture.
Spoon batter into prepared pan, filling each cavity about three-quarters full. Bake for 12 to 15 minutes or until tester inserted in center comes out clean. Let cool in pan on rack for 10 minutes.
Remove from pan; transfer directly to rack and let cool completely.
Glaze: In heatproof bowl, combine chocolate and salt. Heat cream in small saucepan set over medium heat, stirring occasionally, until just starting to simmer; pour over chocolate mixture.
Let stand for 1 minute; whisk until melted and smooth. Stir in Allulose Liquid Sweetener. Let cool until slightly thickened but still pourable.
Dip top of each donut in glaze. Transfer to parchment paper–lined tray.
Let stand at room temperature for about 30 minutes or until glaze is set.
Tip: Sprinkle donuts with chopped nuts or toasted coconut flakes if desired.
Makes: 6 donuts
Nutrition Facts: Per 1 donut, Calories 200, Fat 16g, Saturated Fat 10g, Cholesterol 100mg, Sodium 250mg, Carbohydrate 9g, Fiber 5g, Sugars 1g, Protein 6g
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