Vegan Blender Dark Chocolate Donuts

This Vegan Blender Dark Chocolate Donuts recipe is an exclusive from Bailey Ruskus’ new cookbook Cook. Heal. Go Vegan! A Delicious Guide to Plant-Based Cooking for Better Health and a Better World. Click here to find out where you can preorder the book.

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Vegan Blender Dark Chocolate Donuts from Cook. Heal. Go Vegan! by Bailey Ruskus

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Holy chocolate deliciousness! I had to flip a coin on whether this recipe should appear in this chapter or in the sweets chapter, as these are so good they could easily pass as dessert. For the sake of experiencing culinary pleasure throughout the day, breakfast takes the cake for these donuts. I have been making these for years on retreats and for clients, and they are the favorite every single time. I’ve even looked into what it would take to get these on grocery store shelves, they’re that good. For now, you’ll just have to make these yourself and get lost in how truly delicious plant-based treats can be. These little gems are a hybrid of brownies, muffins, donuts and zucchini bread. It really doesn’t get much better. All you do is blend, bake and dive in! Easy as that.

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Author: Bailey Ruskus | Chef Bai Kitchen

Servings: 1 dozen donuts

Ingredients

• ▢ 2 tbsp 30 ml melted coconut oil
• ▢ 2 tbsp 12 g ground chia seeds
• ▢ ¼ cup 60 ml water
• ▢ 1 cup 90 g rolled oats
• ▢ 1 cup 100 g shredded zucchini
• ▢ ½ cup 80 g coconut sugar
• ▢ ½ cup 120 g almond butter
• ▢ 2 medium ripe bananas - peeled
• ▢ 1 tsp baking soda
• ▢ ½ cup 56 g cacao powder
• ▢ ¼ tsp salt
• ▢ 1 tsp pure vanilla extract
• ▢ 1 cup 170 g dark chocolate chips, divided

Instructions

• Preheat the oven to 350°F (177°C). Prepare two six-cavity silicone or metal donut pans or muffin pans by greasing the cavities with the oil.
• In a small bowl, mix together the chia seeds and water to make a chia egg. Let the chia egg set for 5 minutes.
• Grab a high-powered blender and place the oats in the blender. Blend the oats for 20 seconds, until you get a powder. Add the chia egg, zucchini, sugar, almond butter, bananas, baking soda, cacao, salt, vanilla, and ½ cup (85 g) of the chocolate chips. Blend the ingredients for about 1 minute, until you get a smooth batter. Pour the batter into each donut cavity until it evenly hits the top of the cavity. Top the donuts with the remaining ½ cup (85 g) of chocolate chips.
• Bake the donuts for 15 to 18 minutes. If you are making muffins, bake them for 18 minutes. You’ll know they are done when you press on the top of a donut and it bounces back and doesn’t sink in. Immediately remove the donuts from the pans by flipping each pan upside down onto a plate or the countertop. Transfer the donuts to a wire rack to cool.

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Reprinted with permission from Cook. Heal. Go Vegan! by Bailey Ruskus, Page Street Publishing, Co. 2021. Photo credit: Bailey Ruskus

Click here to preorder your copy.

About the Author

Bailey Ruskus, also known as Chef Bai, is a seasoned chef and holistic nutrition and health coach. Classically trained at Le Cordon Bleu in San Francisco, she uses her culinary expertise to create rich flavors with clean, nourishing ingredients. Her podcast, The Plant Remedy, features interviews on plant-based living with chefs, doctors, entrepreneurs, environmentalists, and more. She also hosts virtual cooking classes and has taught thousands about the healing power of food. Bailey lives in San Diego, California.

About the Book

With the guidance of professional plant-based chef Bailey Ruskus, chef, holistic nutrition and health coach and founder of Chef Bai Kitchen, adopting a whole-food, plant-based lifestyle is full of fun and flavor thanks to her new book, Cook. Heal. Go Vegan! (August 17, 2021; $22.99; Page Street Publishing, Co.) With Chef Bai’s guidance, readers will learn how to make easy, nutrient-dense dishes while inviting purpose and intention into every meal.

Consider this collection a gateway into the colorful and delicious plant kingdom. Each recipe is designed to teach core culinary techniques, so readers can become confident and creative in the kitchen. Comforting classics―think pizza, falafel, tacos and curry―get a vibrant vegan makeover, ensuring tasty alternatives for any craving. Savor Spaghetti Alfredo in an indulgent sauce; experience better-than-takeout Miso-Mushroom Ramen, low in sodium but big on umami; or dig into a chocolate-studded oatmeal cookie, packed with good-for-you ingredients. Fridge staples are made healthier and cheaper with essentials like Not Your Mama’s Salted Butter, Herbed Creamy Feta and Cashew-Hemp Milk. To encourage holistic healing from the inside out, most of Bailey’s recipes are gluten-free and all are free of refined sugars.

Whether it’s a quick garden bowl or slow-simmered chili, these dishes are fuss-free and seriously nourishing. Let Bailey lead the way to embracing Earth’s abundance, cooking consciously and feeling better than ever.

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