These chocolaty gluten free cherry liquorice cacao doughnuts will melt in your mouth. They only require a few ingredients including Steph McDonald’s Cherry Liquorice Cacao Better Being Blend, and they bake up super quick. Making them the perfect snack for your next go to.
YOU WILL NEED
Mixing bowl, whisk, measuring spoons and cups, doughnut pan.
100g Cherry Liquorice Cacao Better Being Blend
2 tablespoons Rice malt syrup
2 tablespoons coconut oil
1/3 cup powdered sweetener
1/3 cup milk (almond/coconut)
2 tablespoon cacao powder
2/3 cup gluten free plain flour
½ teaspoon baking powder
40g Cheeky Cacao Dark Chocolate
Preheat oven to 180c.
Spray the doughnut pan with coconut oil (to avoid batter catching).
In a large mixing bowl add rice malt syrup, coconut oil, egg, powdered sweetener and whisk until well combined.
Sift flour, baking powder and cacao powder into wet mix along with the Cherry Liquorice Cacao Better Being Blend. Mix until smooth.
Fill each donut cup in the donut pan until full. Smooth with a spoon to ensure even baking.
Bake for 15 – 20 minutes or until a toothpick comes out clean.
Top with melted Dark Chocolate and garnish.
Store covered in refrigerator up to 3 days. Slightly heat in microwave for 10 seconds before eating.