Chocolate donuts good enough to eat for breakfast! These fall-inspired goodies are not only ridiculously easy to make, they are also an indulgent way to get some extra greens in. For the chocolate glaze, I added Botanica’s Perfect Greens Chocolate, which is packed with organic greens like spinach and spirulina, without fillers or preservatives

Recipe by Jillian (@jillian.barreca)

Chocolate donuts recipe

Ingredients

• 1 egg, room temp
• 4 Tbsp melted coconut oil
• 3 Tbsp coconut sugar
• 1 Tbsp vanilla extract
• 1/3 cup pumpkin puree
• 1 cup almond flour
• 1/3 cup oat flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1/2 cup dark chocolate
• 2 scoops Botanica Perfect Greens Chocolate

Directions

1. Preheat oven to 375°F. Grease a mini doughnut pan liberally with coconut oil.
2. In a large bowl, vigorously whisk together the egg, 2 Tbsp melted coconut oil, sugar and vanilla. Fold in pumpkin puree.
3. Add flours, baking powder, salt and pumpkin pie spice. Mix together with a spatula until smooth.
4. Use a piping bag (or plastic zip-top bag) to pipe batter into doughnut pan. You should have enough for 6 doughnuts. If you need to, you can dip your finger in water and use it to smooth out the batter.
5. Bake for 10 minutes until golden then allow to cool for 15 minutes. Invert the doughnuts onto a wire rack.
6. As the doughnuts continue to cool, melt chocolate and the remaining coconut oil in a small heatproof bowl in the microwave in 15 second bursts, stirring thoroughly between each until fully melted. Add Perfect Greens powder and mix thoroughly.
7. Delicately dip doughnuts in glaze and finish with sprinkles, cacao nibs, chopped nuts, etc. The world is your oyster!

If you try this recipe, let us know! Don’t forget to tag us in your post with @botanicahealth on Instagram. We love seeing your creations! Be well, friends!