Baked Chocolate Donuts with Chocolate Ganache

21 Day Fix Approved Donuts with Chocolate Ganache

It’s Saturday, which means it’s time for donuts! Sadly most donuts are deep-fried and loaded with sugar, which means us 21 Day Fix-ers cannot partake in their sweet, glazed goodness. After a little searching I found a recipe from Tasty-Yummies.com that I was able to Fix-ify, so now everyone can celebrate the weekend with donuts!

Baked Chocolate Donuts with Chocolate Ganache

  • Servings: 12 mini donuts
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21 Day Fix Approved Donuts with Chocolate Ganache

Container count per donut: 1 yellow

DONUT INGREDIENTS

  • 1 1/4 flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup cocoa powder
  • 3 organic farm fresh brown eggs
  • 1/4 cup coconut oil, melted
  • 1/2 cup almond milk
  • 2 tablespoons honey (you could also use maple syrup, brown rice syrup, agave, etc)
  • 1/2 teaspoon pure vanilla extract

INSTRUCTIONS

  1. Preheat oven to 350F. Grease your donut pan with cooking spray and dust with flour.
  2. In a medium-sized bowl, whisk together all of the dry ingredients. Transfer to a blender or food processor.
  3. In the same bowl, whisk together all of the wet ingredients. Add to the blender.
  4. Blend the batter until is very smooth. Pour into greased donut molds, filling them about 2/3 of the way.
  5. Bake for 12 minutes. DO NOT OVERBAKE or they will be dry. Remove the donut pans from the oven, allow to cool in the pan for 3 minutes, then pop them out and all them to cool the rest of the way on a rack. Make your ganache in the meantime.

GANACHE INGREDIENTS

  • 1 cup semi sweet chocolate chips
  • 1/2 cup almond milk
  • 2 tbsp. coconut oil, melted

INSTRUCTIONS

  1. Add chocolate chips and almond milk to a medium bowl and microwave for 2 minutes. Stir until well combined. If some chips are still not melted, microwave again.
  2. Add coconut oil, mix until smooth.
  3. To frost donuts, dip the topside of each donut in the bowl of ganache.

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13 Comments on “Baked Chocolate Donuts with Chocolate Ganache

  1. How did you figure it was only 1 yellow with all those ingredients?

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  2. Hi Laura, great question. The flour, almond milk, chocolate chips, and cocoa powder all count as yellow containers, and when you add them all up it comes to 6 yellow containers, so 1/2 yellow per donut. However, since the recipe also includes honey, and it’s really a treat that should be eaten sparingly, I rounded up to 1 yellow per donut. I forgot to account for the coconut oil, which counts as a teaspoon. It ends up begin 1.5 teaspoons per donut… so in total, 1 yellow and 1.5 teaspoons per donut. Hope that helps clarify things! 🙂

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  3. Do you think you could use a muffin pan instead if you don’t have a donut pan?

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  4. I bought the mini donut pan and the recipe is making 2.5 batches with the pan I used. Is that right? Or did I buy a small pan. I just want to make sure of how many I can eat. If I bought the really small one, then I could eat more than one 😉

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  5. Haha I totally understand! The mini donut pan I used makes donuts that actually fit right inside the yellow container. So as they say, “if it fits in the container, you can eat it”! I count each donut as a yellow “treat”. I can’t remember how many batches I actually made, sorry, it’s been a while! Hope this helps.

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  6. So the donuts I made fit 3 in the container! Two stacked and one on the side. They are really small. The batch made 33 donuts. So does that mean I can have 2 or 3?

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  7. Pingback: 50+ 21 Day Fix Breakfast Recipes - Fit Fun Tina

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