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    Baked Double Chocolate Mini Donut || Gluten-free & Vegan

    Author: Bella Lam || Total time: 30 minutes (makes 8-10 3" mini donuts)  Ingredients: 1 Coconut Whisk Chocolate Muffin Mix 3/4 Plant-based milk 1 tsp Vanilla Extract 1/2 c chocolate chip 1 tsp coconut oil     Need:  Cooking spray, donut-shaped baking tins, piping bag  How to:   Preheat oven to 350 Make Chocolate Muffin Mix according to direction on package. Put batter into a piping bag (or make one with a ziploc bag)  Grease donut tin with cooking spray and start piping batter into cavity until 2/3 full. Bake for 14 minutes. Meanwhile prepare chocolate glaze by microwaving chocolate chips and coconut oil in the microwave in increments of 30 seconds until melted. Making sure to stir in between.  Take donuts out of oven and cool in tray for about 10 minutes. Transfer to cooling rack when possible. Using hands, dip donut upside down into chocolate glaze until top is covered. Repeat.   Enjoy!  Screenshot, make the recipe and share with us by tagging @coconutwhisk on Instagram!