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!
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.