Be my Valentine?
I don’t know anyone that wouldn’t appreciate these little sweet Valentine treats. These would be perfect for a school Valentine party, take to the office to share, gifts for your GALentine or for your sweet loves. They are vegan and gluten free. They are totally moist and quite decadent on top of being super cute and fun. Wouldn’t these be perfect for Valentine’s Day breakfast or brunch?
Updated recipe from my original 3 years ago.
1/4 cup of coconut oil
1/2 cup of maple syrup
3/4 cup of pumpkin puree
1 teaspoon vanilla extract
1 teaspoon of ground cinnamon
1/2 teaspoon of nutmeg
1/4 teaspoon of salt
1.5 teaspoon of baking powder
3/4 cup + 1 tablespoon of gluten free flour (I used Bob’s Redmill GF 1 to 1 flour) or you can use ap flour if you don’t need gluten free
1/3 cup of vegan chocolate chips, melted (you can use any high quality dark chocolate as it doesn’t have dairy or Enjoy Life vegan chocolate chips
1 teaspoon of coconut oil, melted
Whisk that together and set aside. Once the donuts are completely cooled – dip the tops into the chocolate and you can use sprinkles over the top or just leave plain.
Preheat your oven to 350 degrees. Spray your mini donut pan with baking spray and set aside. Into your stand mixer with paddle attached, add all of your ingredients through baking powder and blend until just incorporated. Then add your gf or regular flour and blend. Avoid over-mixing. Then spoon your dough into each well. I pat it down with my fingertips as best as you can and level off the bottom. Bake for 14-16 minutes or until a toothpick inserted comes out clean. Once cooled, remove and place on a cooling rack over a cookie sheet so you can dip into chocolate.
Fitness and my endurance is still in the works. Today I was allowed to add the elliptical back in (well in conjunction with cycling and lifting weights). Daily I spend about 1.5-2 hours at the gym and it is my happy place.
— Knead to Cook