A classic dessert with a Halloween spin! This recipe uses whole-grain flour and apple sauce in place of some of the oil for a nutritious boost. Since they are baked and not fried, they are a healthier alternative to your typical donut recipe.
If you do not have donut pans, you can also use mini muffin tins!
Preheat oven to 350°F (175°C). Grease donut or muffin trays with margarine, butter, or coconut oil. Set aside.
In a large bowl, combine the flour, cocoa powder, baking powder, and salt.
In a smaller mixing bowl, mix together the honey, coconut oil, apple sauce, milk, egg, and vanilla extract.
Pour the wet ingredients into the dry and mix until just incorporated. Overmixing the batter will result in tough donuts!
Scoop the batter evenly into the prepared donut or muffin trays. Be careful to only fill the donut pan halfway full as the batter will rise up as it cooks and close in the hole if filled too much.
Bake for 10 to 12 minutes if making large donuts or mini muffins, or 5 to 8 minutes for small donuts. To check if they are done, insert a toothpick into the centre. If it comes out clean, they are done. Allow to cool before decorating.
Melt the chocolate and coconut oil together in the microwave in 1-minute intervals, mixing after each minute until the chocolate is melted. Dip the donuts or mini muffins into the chocolate on 1 side, and shake off any excess. Immediately top with brown sprinkles, or place in the fridge to set the chocolate before preparing the white chocolate for the spider web design.
To make the white chocolate spider web, melt the white chocolate in a small bowl in the microwave as above. Once melted, pour the white chocolate into a small plastic bag, or piping bag. Make a very small snip at the end of the bag. Carefully create a spider web pattern on the donuts as in the photo.
To make this recipe dairy-free, use dairy-free chocolate.
