Ingredients

  • DOUGH
  • 1/2 package Warrior Bread
  • 1/2 cup almond flour
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup granulated monkfruit sweetener (plus maybe more for ganache)
  • 3 large eggs
  • 3/4 cup milk (organic A2 milk or almond milk)
  • 1 tbsp apple cider vinegar
  • 2 tbsp honey
  • small pinch of salt
  • GANACHE
  • 1 cup sugar free, dairy free, chocolate chips
  • 1/2 cup milk (organic A2 milk or almond milk)
  • small pinch of salt
  • chopped hazelnuts for garnish
16 Servings
Total Time 1 hr
Servings 16 small donuts

Instructions

  • Preheat oven to 375 F
  • In a large bowl mix the warrior mix, almond flour, cocoa powder, and monkfruit sweetener to combine. Add in the eggs, milk, vinegar, honey, and salt and whisk to combine.
  • Pour the batter into a piping bag fitted with a large round tip, 1 inch wide
  • Line a large baking sheet with parchment paper
  • Pipe the donuts onto the parchment into circles, pressing the seam to smooth out the edges.
  • Bake at 375 for about 20-25 minutes until cooked through
  • Meanwhile, put the chocolate chips into a bowl. Put your almond milk into the microwave and cook until steaming, about 1 minute.
  • Pour the hot milk over the chocolate and stir until it is all melted and creamy. Add a pinch of salt and taste. Add a little monkfruit sweetener if needed, depending on the sweetness of your chocolate chips and how sweet you want the donuts to be.
  • After the donuts cool, spread the ganache over the top of the donut.
  • In a dry frying pan, toast the chopped hazelnuts to lightly brown. Sprinkle the cooled hazelnuts over the donuts.
  • Allow the ganache to cool and harden before serving.
  • NOTE: you can make these without a piping bag, just form round circle donuts instead of ones with a hole in the middle.