These dark chocolate chickpea protein donuts are creamy from the chickpeas, rich in chocolate flavor and full of protein, fiber and low in calories. They are also vegan, gluten-free and dairy-free. The perfect breakfast or snack donut! Split the recipe in half to make only 6.
Course: Breakfast, Dessert
Cuisine: vegan, dairy-free, gluten-free
Keyword: baked donuts, chickpea desserts, dark chocolate chickpea donuts, dark chocolate treats, glutenfree donuts, vegan donuts
Rinse off the chickpeas. You can of course cook fresh chickpeas from scratch; I typically use a BPA-free organic brand of chickpeas from Whole Foods. I also try to use brands with little added salt. Also, you can preserve the liquid from the chickpea cans to develop into aquafaba for other recipes. Just refrigerate it after you drain the can.
Next, melt the cup of chocolate chip meant for the donut recipe (not the chocolate meant for the glaze.) I melt it by putting chips in a 2-cup pyrex measuring cup and microwaving at 60 seconds. Then stir the chips until all are melted. This melted chocolate is part of your wet ingredients.
Spray the donut mold with cooking spray or smear lightly with coconut oil.
Stir the dry ingredients together in a bowl with a spoon to make sure all ingredients are evenly incorporated.
Put the wet ingredients in a blender and blend until smooth. Remember to add the melted chocolate. Slowly add the dry ingredients.
You want the batter to be a bit pourable, although very thick. But you do not want it to be like cookie dough so if it is too dry, add a few tbsp of almond milk or your favorite plant milk and blend again.
Once your batter is somewhat pourable or spoonable, fill the donut rings. It is also easy to use a piping bag. You can buy them at the cake decorating center of most grocery stores. If you want a cloth one, not plastic, you'll have to go to Amazon or Michaels.
To use a piping bag, just cut the tip off (no silver frosting tip is needed), spoon the donut batter into the bag, and squeeze the batter into the donut rings.
Tap the donut pan to even the batter and eliminate air bubbles.
Bake the donuts for 12-13 minutes. Let the pan cool for 3 minutes before flipping it over. The donuts should fall out.
Let them cool another 20 minutes on a rack before dipping in chocolate glaze.
Melt the chocolate chips and coconut oil in a shallow bowl in a microwave for 60 seconds or hot water bath (use a pyrex measuring cup if melting in a water bath and pour into a bowl to dip donuts). Dip each donut to coat with chocolate on one side.
Set the dipped donuts on a cooling rake with a parchment paper beneath to catch the drip off. Sprinkle with nuts or sprinkles or nothing - your choice!
How do they keep
We have frozen them, un-glazed, for a month. Once glazed, I would eat them within one day. They will only get soggy as time goes on.