Chocolate-Orange Dessert Donuts

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  • Makes 8 doughnuts

These chocolaty dessert doughnuts incorporate orange juice, zest, and segments for moist and flavorful results. If you don’t have a doughnut mold, use a standard 2½-inch muffin pan and fill cups two-thirds full with batter.

Ingredients

  • 2 tablespoons flaxseed meal
  • 1¼ cups oat flour
  • ⅓ cup unsweetened cocoa powder
  • ½ teaspoon regular or sodium-free baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 4 oranges, divided
  • ¾ cup unsweetened, unflavored plant-based milk
  • 1¼ cup orange juice, divided
  • 3 tablespoons tahini
  • 1 teaspoon pure vanilla extract
  • ¼ cup pure cane sugar
  • 1¼ teaspoons arrowroot powder
  • Dark chocolate shavings

Instructions

  1. Preheat oven to 350°F. In a medium bowl combine flaxseed meal and ¼ cup water. Let stand 10 minutes.
  2. In another bowl stir together the next five ingredients (through salt). Remove 1 tsp. zest from an orange; add to bowl. Add the milk, ¼ cup orange juice, the tahini, and vanilla to the flaxseed mixture; mix well. Add to flour mixture; stir until combined.
  3. Pour batter into a large piping bag or resealable plastic bag. Cut tip or corner of bag to ½ inch. Pipe batter into eight 3½-inch nonstick or silicone doughnut molds, filling each mold about halfway. Bake doughnuts 12 to 15 minutes or until tops spring back when lightly touched.
  4. Meanwhile, make the Orange Sauce: In a small saucepan combine the sugar and arrowroot powder. Remove ½ tsp. zest from an orange; add zest to sauce pan. Stir in 1 cup of the orange juice. Bring to boiling; reduce heat. Cook and stir 1 to 2 minutes or until thickened.
  5. Remove doughnuts from oven. Cool in pan on a wire rack 5 minutes. Loosen edges of doughnuts from sides of pan and carefully invert pan to remove. (You may need to firmly tap one edge of the pan against counter to loosen doughnuts.)
  6. Peel and slice oranges. To serve doughnuts, spoon about 1 Tbsp. Orange Sauce on each dessert plate. Top with a doughnut and orange slices. Drizzle remaining sauce over doughnuts. Top with shaved chocolate.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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