Sometimes, just sometimes, we deserve to spoil ourselves. OK, we know the long weekend is over and we SHOULD be getting back into the swing of things (6am run, salad for lunch, blah, blah, blah), but when winter’s-a-calling, it’s grey outside and you’ve spent 3 whole days snuggled up on the couch with reruns of Orange Is The New Black on repeat, we know it can be hard to face the monotony of 9-5 again, even if it is a short week…
So, to help ease you back into things, we thought we’d share with you this:
Our VEGAN TRIPLE CHOCOLATE BAKED DONUTS WITH SALTED VEGAN TOFFEE
Yes, you read that right. Be the office hero (if you dare share), or save the recipe for another (soon to be predicted) rainy day and we guarantee satisfaction.
Each of these elements are perfectly suitable to be served alone but altogether they nail an above-board indulgence! You will need a donut pan but if it’s an emergency and you need to make/eat these donuts just think of them as a brownie and make in a brownie tin and cut into squares before frosting and decorating. You can also make all the components well ahead of time – the donuts and mousse will last 1 week refrigerated in seperate airtight containers. The toffee will last for ages in the freezer – if you guard it 24/7.
These do look dry but are they surprisingly very moist and donut-like squishy – even after a few days (pffft as if they will last that long).
1 cup oat flour (make your own by blitzing whole oats in your food processor)
1/2 cup raw cacao powder
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. fine sea salt
3 tbsp. chia seeds 6 tbsp. warm water 3/4 cup dark chocolate
1/4 medium avocado, mashed (45g) 3/4 cup your preferred non dairy milk 3 tbsp. maple syrup
100 grams extra chocolate for decoration
Preheat oven to 180. Grease donut pan with oil.
Place chia seeds and warm water in a medium bowl and mix together and set aside.
Combine dry ingredients in a large bowl and set aside.
Using a double boiler, melt dark chocolate chips, stirring frequently. Add remaining wet ingredients to chia seed mixture and combine well. Add all wet ingredients and melted chocolate to dry ingredients and use a wooden spoon to mix until well combined. Fill donut moulds 3/4 from the top and bake for 20 minutes.
Remove from oven and allow to cool. Turn pan upside down on a flat surface. Tap on bottom of mould if donuts do not fall out right away. Let cool completely before topping.
Avocado Chocolate Mousse Frosting
120g chopped 70% – 90% dark chocolate
2 large, ripe avocados (about 450g whole, before mashing)
3 tablespoons unsweetened cocoa powder
1/4 cup your preferred non-dairy milk
1 teaspoon pure vanilla extract
3 teaspoons light agave nectar or maple
Using a double boiler, melt dark chocolate chips, stirring frequently (or place the chopped chocolate or chocolate chips in a microwave-safe bowl and microwave in 15-second bursts, stirring between each and watching carefully so that the chocolate does not burn). When the chocolate is almost completely melted, remove it from the microwave and stir until smooth. Set aside and let cool until just barely warm.
Halve and pit the avocados, then scoop them into a food processor. Add the melted chocolate, cocoa powder, milk and vanilla extract. Blend until very smooth and creamy, scrape down the bowl as needed.
Taste and add a few teaspoons of additional sweetness is desired.
Refrigerate until required.
Creamy Salted Vegan Toffee
This is a chewy toffee so let set in the freezer before smashing into shards. It will soften as it comes to back room temperature so there shouldn’t be any cracked teeth!! It can also be cut using cookie cutters if you feel the need to get fancy! This recipe makes waaay too much but left over toffee really isn’t a problem now is it?…
400g cups coconut sugar
750ml coconut cream
6 tbsp coconut oil
A generous pinch of sea salt
1 tsp vanilla extract (optional)
Line your largest baking tray with greaseproof paper
Tip all ingredients into a large pot on the stove and bring to a boil. Stir the ingredients as it reaches boiling point, then turn down to a medium heat. Keep stirring! Maintain the medium boil and stir every so often, for about 20-30 minutes or until it’s reduced and thickened. (If you have a sugar thermometer – about 250 degrees).
To test if it’s ready, using a spoon, drop a piece of the mixture onto a tray and it should turn solid within a minute or so. If it remains liquid, then it’s not ready.
Carefully pour the contents onto the baking tray and sprinkle with the additional salt. Leave to cool a little then place in freezer until brittle.
Break into shards and return to freezer till needed.
Lather the donuts with the chocolate mousse.
Place the additional dark chocolate in double boiler and when completely melted cool a little then use a fork to drizzle over the mousse.
Top with shards of the salted toffee.
Image source: Samantha Mackie