Mummy Double Chocolate Donuts
Not only are these donuts adorable, but they taste so delicious and decadent! They have the texture of chocolate cake and are topped with a chocolate icing glaze. The mummy “bandages” are made from drizzling white chocolate. They are made without any gluten, dairy, eggs, or refined sugars(except the candy eyes.) These mummy double chocolate donuts are a healthier baked version perfect treat to make for spooky season!
Why you will love these donuts
- They are healthier because they are baked instead of fried.
- They are made with real food ingredients that are gluten, dairy, and refined sugar free.
- They are very simple to make and are a fun activity to do with your kids for Halloween.
- They taste like a chocolate cake in donut form and are so decadent.
- They are a great option for those with dietary restrictions.
What you will need
Gf/Paleo Baking Flour – My favorite baking flour to use is the Bob’s Red Mill paleo flour.
Cacao Powder – Cacao is rich in antioxidants and essential vitamins and minerals like magnesium, potassium, and iron.
Df Milk – I like to use coconut or almond milk!
Applesauce – This is what makes the donuts perfectly moist! It also helps hold the dough together if you are using an egg substitute.
Coconut Sugar – This is my preferred sweetener but you could substitute with maple syrup or granulated monk fruit.
Egg Substitute – I use an egg replacer by Bob’s Red Mill that works fantastic! You can also use flax eggs or regular eggs.
Baking Soda – This makes the donuts rise when baking.
Baking Powder – This makes the donuts more fluffy.
Vanilla Extract – This adds a delightful flavor note to the donuts.
Coconut Oil – This is a great healthy alternative oil for baking!
Df Chocolate Chips – I like to use dark chocolate or semi-sweet chocolate for the icing on these donuts!
Df White Chocolate Chips – I use a dairy free white chocolate for a pretty drizzle!
Coconut Butter – I love to use coconut butter an a healthy icing alternative! It has a great texture and is very low in sugar. It has a natural sweetness and goes well with the chocolate!
Candy Eyes – I used these candy eyes here. They are a bit cleaner than some candy eyes on the market.
How to make the mummy double chocolate donuts
First, mix your wet and dry donut batter ingredients in separate bowls then incorporate together. Then, pour the batter into a piping bag or a large gallon size bad with the corner cut off. Squeeze donut batter into greased silicon donut molds.
Heat your oven to 350 degrees and then bake the donuts for about 20-22 mins. Let the donuts cool down and then place them in the freezer for a couple hours while still in the silicone molds.
Next, melt the dark chocolate chips, coconut oil, and coconut butter together for the chocolate glaze. Take the donuts out of the freezer and carefully take them out of the molds. Dip each one in the chocolate glaze and place on a parchment paper lined baking sheet.
Once the glaze sets, melt the white chocolate and drizzle some over each donut, making the “mummy bandages.” Add a couple candy eyes to each donut and then store in an air tight container. Enjoy within 1 week of making them.
Other recipes you will enjoy
Mummy Double Chocolate Donuts
Equipment
- Silicon donut mold
- Parchment paper
Ingredients
For the donut batter
- 2 cups gf/paleo baking flour
- 1/2 cup cocoa powder
- 1 cup coconut sugar
- 1 cup nut milk or dairy free milk alternative
- 1/4 cup applesauce
- 2 flax eggs or egg substitute
- 1 tbsp melted coconut oil or avocado oil
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp vanilla extract
For the glaze and toppings
- 1 cup df chocolate chips
- 3 tbsp coconut butter
- 1 tsp coconut oil
- 1/3 cup df white chocolate chips
- Candy eyes
Instructions
- Preheat your oven to 350 degrees.
- Mix your wet and dry donut batter ingredients separately then together.
- Pour the batter into a piping bag or a large gallon size bad with the corner cut off. Squeeze donut batter into greased silicon donut molds.
- Bake the donuts for about 20-22 mins. Let the donuts cool down and then place them in the freezer for a couple hours while still in the silicone molds.
- Melt the dark chocolate chips, coconut oil, and coconut butter together for the chocolate glaze.
- Take the donuts out of the freezer and carefully take them out of the molds. Dip each one in the chocolate glaze and place on a parchment paper lined baking sheet.
- Once the glaze sets, melt the white chocolate and drizzle some over each donut, making the "mummy bandages."
- Add a couple candy eyes to each donut and then store in an air tight container.
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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