I know what you’re thinking. Chocolate frosted doughnuts on a health and fitness blog? They have to taste like cardboard| right? But no. Oh no. While baking a batch| the sweet chocolate aroma lured my dessert-loving husband into the kitchen| and after inhaling one| he reached for number two as I casually said| “They’re vegan.” And he said| “I can’t even tell anymore.” Woot! Seriously. These. Are. So. Good! Like wouldn’t-guess-that-there-are-chickpeas-in-these-doughnuts GOOD!
Yes| you heard right. There are chickpeas in these delicious doughnuts| adding protein| fiber| and a satisfying softness. Obviously| at 180 calories| these aren’t something you’d make and eat every day| but since each baked doughnut offers 4.5 grams of fiber and 5.1 grams of protein| these are the perfect healthier way to conquer your doughnut cravings ¡ª one from Dunkin’ Donuts will run you 270 calories!
OK| enough talk. You want these in your belly right now| so start baking. The batter is easy to whip up| and don’t fret if you don’t have a doughnut pan ¡ª just use a muffin tin instead. Decorate as you like| and enjoy right away| since these babies taste best freshly made.
1 cup garbanzo beans| rinsed and drained1/2 cup unsweetened almond milk (or soy)3/4 teaspoon baking powder1/4 teaspoon baking soda2 tablespoons vanilla extract1 teaspoon apple cider vinegar1/2 teaspoon salt1/2 cup sugar3/4 cup vegan chocolate chips (I used Ghirardelli semisweet chips)1 cup white whole-wheat flour
Frosting:1/2 cup vegan chocolate chips1 tablespoon unsweetened almond milk (or soy)1/2 tablespoon vanilla1/4 cup organic powdered sugar