This morning I woke up with a very specific craving. I wanted Glam Doll Donuts. Not only do they have great vegan donuts, but they have great CREAM FILLED vegan donuts. Normally this would entail a half hour drive into Minneapolis, waiting in line, and buying up to a weeks worth of donuts (provided they had that many vegan donuts left). It’s absolutely worth the trouble to get them. I usually try to limit myself to once every few months though. If I didn’t, I’d be going broke on donuts and weigh too much to get off the couch.

The problem with craving them today of all days is that Minneapolis is especially busy this weekend. We’re hosting the Super Bowl. The increased traffic, the likelihood of not finding a parking spot, the likelihood of lines wrapping the block, and the likelihood of them running out of vegan donuts made it not worth the trip for once.

That didn’t stop my craving for donuts, though!

I decided to try to make some myself. I’ve had a mini donut pan for almost two years and have only used it once. Today it was going to see some action.

This recipe is easy; there is no yeast involved.

This recipe is healthy; the donuts are baked, not fried.

This recipe is still dense and chewy, not a typical airy cake donut.

Ingredients:

Donuts

• 5 pitted dates
• 1/4 cup coconut cream
• ½ teaspoon vanilla
• 1 teaspoon lemon juice
• ½ cup flour
• ½ tablespoon tapioca starch
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg

Ganache

• ¼ cup chocolate chips
• ¼ cup coconut cream (or any plant milk, but coconut cream is better)

For the Donuts:

Step 1

Preheat the oven to 350 F.

Step 2

Blitz the wet ingredients in a food processor until the dates are completely incorporated. Depending on the size of the dates, you may need more coconut cream to blend the mixture smooth.

Step 3

Sift the dry ingredients into a mixing bowl.

Step 4

Mix the wet ingredients into the dry ingredients. It should be sticky and slightly wet, but not runny. If it is too dry, add a little plant milk. If it is too wet, add a little flour. Be careful not to overmix, though; this could lead to a rubbery texture.

Step 5

Press the dough into a non-stick (or greased if not non-stick) donut pan. I used a mini-donut sized pan. Fill the spaces ¾ full if you want a perfect donut shaped donut. Alternatively, you could fill them all the way and let the top rise and fill in the hole. This is what I did, and it resulted in a perfect pocket to hold extra ganache.

Step 6

Bake these for 10 minutes or until a toothpick comes out clean.

For the Ganache:

Step 1

While the donuts are cooling, heat the milk for the ganache. Microwave it for 30 seconds or until it bubbles.

Step 2

Put the chocolate chips into a small bowl and pour the heated milk into the bowl with the chocolate until the milk just about is level with the top of the chocolate chips. (Make sure the bowl is room temperature! Pouring chocolate chips into the hot bowl/cup of milk will change the texture of the finished ganache.)

Step 3

When the chocolate chips start getting soft you can start stirring until the chips fully melt.

Assembly:

You can then proceed to either dip the donuts into the ganache or pour the ganache on top.
Additionally, you can sprinkle anything you like on top. I did shredded coconut, but chopped pecans would also be delicious.

These donuts went well with my morning cup of coffee and a splash of Bailey's almond milk liquer.

Another note to this recipe: the chocolate ganache tastes great on banana nice cream, or even in a bowl by itself. The week I first discovered how easy it was to make such a delicious fudgy frosting spread, I made it every single day just to eat it by itself.

You've been warned.