Chocolate Raspberry Doughnuts (Vegan & Naturally-Sweetened)
This post is sponsored by Alter Eco Chocolate and Lava yogurt. Find more on alterecofoods.com and lovvelavva.com.
There is no way that I wasn’t sharing something that included chocolate and raspberries for Valentine’s day. And what we’ve got is better than I anticipated.
These doughnuts are baked and sweetened with maple syrup and applesauce; not only that, but they’re also filled with my favorite dark chocolate from Alter Eco which adds the best burst of melted chocolate to each and every bite. Rather than use icing or frosting, I dipped these doughnuts in Lavva’s raspberry vegan yogurt and oh. my. god.
They turned out perfect.
Add some extra chopped dark chocolate on top for good measure, and voila - you have the perfect, sweet, and surprisingly healthy dessert to serve on Valentine’s day… or any day.
Just a little tip - grease your donut pan with a bit of coconut oil so that when the chocolate melts during baking, the donuts won't stick to the pan, and they’ll be easy to pop out once they’ve cooled! I learned this the hard way hehe.
Chocolate Raspberry Doughnuts
3/4 cup all purpose flour
1/4 cup cacao powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/3 cup apple sauce
1/3 cup maple syrup
1/4 cup warm water
1 Tbsp melted coconut oil
1 Tbsp apple cider vinegar
1/2 bar Alter Eco dark chocolate - chopped
1 5.3 oz cup Lavva raspberry yogurt (icing)
Preheat your oven to 350F. In a medium bowl, whisk together the flour + cacao + baking soda + baking powder + salt and set aside. In another bowl, mix together the remaining ingredients except for the chocolate and yogurt. Add your wet mixture to your dry and mix until everything if fully incorporated - but don’t over-mix! Fold in the chopped chocolate. Fill your six - doughnut pan with the batter, and bake for 20 minutes. Once the donuts are cooled, dip them into your raspberry yogurt and add any extra toppings you want!