Gluten Free Chocolate Avocado Donuts with California Avocado Mocha Ganache

HomeRecipesMeals & DishesBakingGluten Free Chocolate Avocado Donuts with California Avocado Mocha Ganache

Total Time: 12 min

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Cook Time: 12 min

Nutrition Facts

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Nutrition information
per serving

Calories 80

Total Fat 7g

Saturated Fat 3.5g

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 2.5g

Cholesterol 10mg

Sodium 15mg

Total Carbs 4g

Dietary Fiber 1g

Total Sugars 2g

Protein 1g

Potassium 80mg

Vitamin A 151 IU; Vitamin C 1 mg; Calcium 7 mg; Iron 0.2 mg; Vitamin D 3 IU; Folate 12 mcg; Omega 3 Fatty Acid 0.05 g

% Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 0 %;

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

These deep dark gluten-free chocolate donuts made with Greek yogurt and topped with a mocha glaze are tender and cakey, these chocolate donuts are totally swoon-worthy.

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Serves: 12

Ingredients
Instructions

1/4 cup unsalted butter 1/4 cup dark cocoa powder 2 Tbsp. dark chocolate chips 1/2 tsp. coarse salt 1/2 cup water 1 ripe, Fresh California Avocados, seeded and peeled 1 cup coconut palm sugar 1/4 cup Greek low-fat yogurt 1 large egg 1 cup gluten-free flour blend 3/4 tsp. baking soda California Avocado Mocha Ganache Ingredients 2 Tbsp. butter 2 Tbsp. dark cocoa powder 1/4 cup dark chocolate chips 3 Tbsp. very strongly brewed coffee 1 ripe, Fresh California Avocados, seeded and peeled 1/4 cup Heavy Cream 1/4 cup boiling water

Preheat oven to 350 degrees F and grease a baked donut pan.
Heat water, butter, cocoa, chocolate chips, and salt in a saucepan over medium low heat, whisking to combine. Set aside.
Add avocado, sugar, and yogurt to the bowl of a food processor and blend until completely smooth. Add the chocolate mixture and blend until well-combined. Add the egg and pulse three to five times to incorporate.
Whisk together flour and baking soda then gently fold in chocolate mixture – in three batches.
Pour batter into a zip top bag and cut ½ inch off one corner to create a piping bag. Pipe mixture into donut pan and bake for 12 minutes.
Allow to cool for five minutes before moving to a rack to cool completely.
Once donuts are cooled (about 15 minutes), dip into the avocado mocha ganache to coat.

California Avocado Mocha Ganache Instructions

In a saucepan, gently heat butter, cocoa, chocolate, and coffee, whisking to combine. Remove from heat.
Add avocado and heavy cream to a food processor or blender and blend until completely smooth. You may have to stop to scrape down the sides. Once smooth, add boiling water and blend until combined.
Return chocolate mixture to heat adding avocado mixture, one tablespoon at a time. Whisk to combine between each addition. Remove from heat and place in a wide bowl to cool.

Blogger Note: I use C4C gluten-free flour blend.

Beverage Pairing: Ice cold milk or a hot cup of joe.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

In addition to using avocados in baking as a smart substitution for butter and shortening, California Avocados are wonderful in other desserts like avocado pie, avocado mousse and avocado ice cream.