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