Recipe: Vegan Chocolate Coconut Bacon Doughnuts

Ingredients

Preheat the oven to 325ºF and line a baking sheet with parchment paper.
Whisk together liquid smoke, tamari, maple syrup, water, smoked paprika, and black pepper in a bowl, then toss in the coconut flakes.
Spread the coconut mixture on the baking sheet and bake for about 10 minutes, stirring halfway through.
Increase the oven temperature to 350ºF and coat mini-doughnut tins with coconut oil.
Prepare a flaxseed mixture by whisking ground flaxseed with warm water and letting it sit.
In a separate bowl, whisk together flours, baking powder, and salt.
Once the flaxseed mixture thickens, add sugar, vanilla extract, coconut oil, and almond milk, then combine with the dry ingredients.
Fill the doughnut tins and bake for 8-10 minutes until puffed and springy.
Let the doughnuts cool for 5 minutes in the tins, then transfer to a cooling rack.
Make the glaze by mixing powdered sugar and cocoa powder, then adding almond milk and vanilla extract until smooth.
Dip the cooled doughnuts in the glaze and press into crumbled coconut bacon.
Place the doughnuts back on the cooling rack to set, optionally sprinkle with smoked sea salt.

Servings

10 mini doughnuts

Calories

184

Total fat

9.1g

Total carbohydrates

25.1g

Total protein

2.4g

Sodium

232.5mg

Cholesterol

0mg