Recipes
Recipes
Whether you're in a hurry to be fit or have time to be naughty, we have the right recipe for your schedule & vibe.
Choco-Glazed Baked Donuts
30 Minutes • Servings: About 6 Donuts
Treat yourself to our Choco-Glazed Baked Donuts – gluten-free and simply hole-some! These donuts are so much better than your average donut, they DONUT disappoint! With a rich chocolate glaze and a soft, cake-like texture, these divine delights are perfect for any chocolate lover.
What you need
- 1 cup Choc-o-lotta Dilettoso Mix
- 1 cup Blanched Almond Flour
- 1/2 Cup Milk of Choice
- 1/4 Cup Greek Yogurt
- 2 Tablespoon Avocado Oil (Sub with Neutral Oil of Choice)
- For the Glaze: 1/4 cup Dark Chocolate Chips, 2 Teaspoons Melted Neutral Oil (we used Avocado oil, coconut oil work great, as long as you don't mind the taste of it!)
- Toppings: Mini Chocolate Chips, Fresh Strawberry Slices, Shredded Coconut, Organic Peanut Butter, Blue Spirulina blended with 1 Tablespoon of Greek Yogurt and 1 Teaspoon of Maple Syrup.
Hot Hot Hot
How to do it
- PREHEAT the oven to 375 degrees. Grease a non-stick donut pan or use a silicone one.
- USE a large bowl, to combine the Dilettoso Choc-o-lotta mix with the almond flour. Set aside.
- WHISK the eggs, milk, and, oil, in a separate bowl.
- ADD the wet ingredients to the dry ingredients and combine until smooth. Do not over mix.
- FILL each donut mold close to the top.
- BAKE for 10-12 minutes or until an inserted toothpick comes out clean.
- REMOVE the donuts from the oven and allow them to cool for 5 minutes in the pan. Carefully remove them and allow them to finish cooling on a wire rack.
- PREPARE the glaze. Melt the chocolate chips in a microwave safe bowl in 30 second increments until melted. Mix in the oil until smooth.
- DIP the surface of each donut in the chocolate glaze and top with some sprinkles, if desired. ALLOW the glaze to harden at room temperature or in the fridge, before enjoying!
Did you make it?
Then SHARE the love. Tag @DilettosoFoods with #MadeWithDilettoso
