DO-NUT DISTURB . . .

Sorry, I couldn’t help myself, it had to be done.

One bite of these babies and you will completely understand!

Choc chip mocha donuts with a salted dark chocolate espresso glaze . . .

OOooOOO yes!

Question, do you say donut or doughnut ?

I’m going with donut because it’s shorter, cuter and easier to type and easier to type = quicker to finish and quicker to finish = sooner we can eat . . .

You guys, these donuts, I can’t even with the deliciousness!

Imagine if rich German chocolate cake and a super fudgy brownie had a light and fluffy baby . . . well that’s pretty much what we have here!

I’ve made donuts before but not like this. This recipe is magic, even if I do say so myself!

These donuts are light and fluffy,  soft and tender, subtly sweet, seriously and I mean SERIOUSLY chocolaty, with the perfect hum (or loud rev if you prefer) of espresso.

I find that hint of espresso helps to balance out the sweetness and really enhance the richness of the cacao.

Plus, coffee and donuts go together like the peanut butter and jelly, or cookies and cream , chalk and cheese . . . wait, that’s not right?! How about the moon and the stars ?! That’s better.

I mean coffee and donuts, name a more iconic duo . . . I’ll wait . . . see , you can’t they’re the perfect match!

And that glaze . . . with those crunchy cacao nibs and that flaky sea salt . . .

It’s the literal icing on the cake! Well, in this case, donut but you know what I mean . . .

It’s heaven!

Last week we celebrated national donut day and it reminded me how much I love a good donut.

And now, I can’t stop!

And you know what? I can’t even a little bit mad about it . . .

Let me tell you, these mocha choc chip donuts are 100% worth celebrating whenever you make them. Please let it be today?!

Made with no refined flours or sugars using a handful of ingredients that I bet you have on hand already and come together in 1 bowl , with 1 spoon and can be ready to devour in less than 20 mins!

Decadent enough to be savoured as a late night dessert, but secretly healthy enough to be enjoyed for breakfast with a big ol’ vat of coffee (perfect for donut dunking) , of course.

Who says we need just one day to celebrate such deliciousness?!

Gluten Free – Dairy free – Grain free – Refined sugar free –  Paleo –  Keto – Vegan friendly

All natural, quick and easy, light and fluffy, soft and tender, deliciously indulgent, secretly healthy, seriously chocolaty , espresso infused donuts . . .

Make them. Eat them. Love, love, love them.

{Baked} Choc Chip Mocha Donuts with Salted Dark Chocolate Espresso Glaze

Makes 9 light and fluffy, super fudgey, deliciously indulgent, espresso infused, seriously chocolatey, secretly healthy donuts

Ingredients –

1 egg – vegan friends sub flax egg

1/2 cup vanilla almond milk

2 Tablespoons of  coconut oil, melted

1 Tablespoon of vanilla

1 teaspoon of apple cider vinegar

1/4 cup cacao

2/3 cup plain flour ( I use Bob’s Red Mill Natural Foods 1:1 GF flour or Otto’s Naturals – Cassava Flour to keep them gluten/grain free – you can use almond flour/meal but they won’t be as light/fluffy)

1/2 cup natural monk fruit sweetener – sub coconut sugar

2 teaspoons of baking powder

1 teaspoon of baking soda

1 Tablespoon of instant espresso

1/2 teaspoon of salt + extra for serving

A pinch of ground cinnamon

Dark chocolate , roughly chopped – as much or as little as you like

For the glaze –

1 block (1/2 C) dark chocolate

1 Tablespoon of coconut oil

1 teaspoon of instant espresso

For serving –

Cacao nibs

Flaky sea salt

Method –

1 – Pre-heat oven to 175’C/350’F

2 – Grease your donut pan (or muffin tray) then set aside.

3 – In a medium size bowl, whisk together, egg, milk, vanilla, coconut oil and apple cider vinegar and espresso.

4 – Sift in flour, sugar, cacao, baking powder and baking soda into your egg mix and stir to combine.

5 – Add salt and fold through your chopped chocolate.

6 – Pipe (or spoon) into your prepared donut (or muffin) tray

7 – Bake for 10-12 minutes until the tops spring back when lightly pressed and a toothpick has just a few crumbs attached when inserted in to the thickest part.

8 – Set aside to cool while you make your glaze.

To make the glaze –

9 – Place chocolate, coconut oil and instant espresso into a bowl (or rimmed plate) and melt by your preferred method.

10 – Once melted, dip each donut in to melted chocolate/espresso mix and place onto a wire rack (glaze side up) and repeat until all donuts have been glazed.

11 – Sprinkle with cacao nibs and sea salt.

12 – Devour!

Enjoy xo

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Question of the day –

What’s your favorite flavor donut?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make these bliss bites (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to ox

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