Chocolate Cinnamon Doughnuts

Double chocolate and cinnamon mini doughnuts with chocolate sesame glaze and cinnamon. 🍩 #noughsaid Seriously? I’m serious. You need to make these and if you can’t make them, you need to come over and EAT THEM because man, they are INSANE. 🍩

Baked doughnut ingredients:

3 cups gluten free oat flour

1 1/3 cups raw cocoa powder

2 tsp baking soda

½ tsp Himalayan

1 ¼ cups water

1/2 cup rice milk

1/2 cup coconut milk

¼ cup + 2 tbsp melted coconut oil

½ cup coconut sugar

1/2 tbsp cinnnamon

½ cup maple syrup or agave

Instructions:

Sift and mix together all the dry ingredients. Warm the water and milks in a small pan and add the melted coconut oil. Add the rest of the ingredients to the dry mixture and mix until it becomes a uniform batter. Pour into greased (with either vegan butter or coconut oil) doughnut molds and place into an oven that has been preheated to 350F (or 180C). Bake for 9-15 minutes depending on size of doughnut molds or until fully cooked through and let cool fully. Now for the frosting... 🤩

Make the glaze by mixing together:

1/2 cup + 2 tbsp coconut palm sugar

3 tbsp cocoa powder

2 tbsp tapioca starch

Pinch Himalayan salt

3 tbsp unsweetened plant based milk (I used oat)

2 tbsp + 1 tsp organic tahini

Instructions for the glaze:

Mix together the dry ingredients and then add the milk and tahini. Whisk until completely smooth and let sit for about 10 minutes. Prepare: dip the doughnuts into the glaze and dust with cinnamon. Serve fresh and enjoy! (You won’t be disappointed! ⭐️)