Quadruple chocolate? Yep, that’s right! Dark chocolate donuts, glazed with more chocolate and topped with chocolate chips and peanut butter cup pieces. That’s probably too much chocolate, but I don’t care because these donuts are absolutely delicious in every possible way.
They are moist, super-chocolatey (obviously) and melt-in-your mouth so quickly you already ate a donut without even noticing.
Fall is around the corner and all-things chocolate will soon be welcomed! Let’s make these gluten-free donuts now!
The batter is similar to the one I used in my orange caramel donuts, except I added some melted dark chocolate. I first tried using cocoa powder but it resulted in dry donuts. Dark chocolate adds a more complex flavor than cocoa powder, plus it improves the texture and moisture.
I recommend you sift the almond flour, the final texture will be better and less grainy. I didn’t sift it here because I was lazy that day, and they still came out delicious!
Once your batter is ready, you can fill a lightly greased donut pan and bake for about 8-10 minutes, depending on your oven. Do not bake them too long or they will be dry and not as moist. I used my Wilton donut nonstick pan, the donuts always bake evenly and the pan is pretty easy to clean.
Let the donuts cool for at least 1 hour, this step is important. If you try to remove them from the pan too soon, they will crumble.
These donuts are great for birthday parties, desserts or when you simply want to satisfy your severe chocolate cravings.
I topped the donuts with dark chocolate chips and peanut butter cup pieces. Toppings are NOT optional, if you do something do it to the fullest! You can use Justin’s mini dark chocolate peanut butter cups, they are vegan and (a little bit) healthier than some other brands.
Let me know if you tried these decadent chocolate donuts and tag @fullofplants on Instagram if you take a photo!
- 1 cup white rice flour
- 1 cup almond flour
- 2/3 cup coconut sugar
- 2 tbsp arrowroot
- 1 and 1/8 tsp baking powder
- 1/4 tsp sea salt
- 2/3 cup and 2 tbsp almond milk
- 3 tbsp sunflower oil
- 5 ounces dark chocolate (I used 70% dark chocolate)
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2 tbsp cocoa powder
- 3–4 tbsp almond milk (more if needed to make it thinner)
- 1/3 cup dark chocolate chips
- 6 mini vegan peanut butter cups, roughly chopped
- Preheat oven to 350°F. Lightly grease a donut baking pan.
- In a large bowl, whisk together the rice flour, almond flour, coconut sugar, arrowroot, baking powder and salt.
- Slowly pour in the almond milk and oil and whisk until well combined.
- Melt the chocolate over a double boiler. Once completely melted, pour it into the bowl and mix until combined.
- Spoon the batter into the donut pan, filling ¾ of the cavities. If you have a piping bag, feel free to use it, it will be easier.
- Bake for about 10 minutes in the preheated oven. Let cool for at least 1 hour before trying to remove the donuts from the pan.
- Combine all the ingredients together in small bowl.
- Dunk the donuts, letting excess glaze drip off. Transfer to a wire rack and immediately top with chocolate chips and peanut butter cup pieces.
- Store in a airtight container for up to 3 days.
- Serving Size: 1 Donut (without glaze or toppings)
- Calories: 298
- Sugar: 19g
- Fat: 15g
- Carbohydrates: 37g
- Fiber: 2.4g
- Protein: 4.6g