equivalent amount of liquid or powdered sweetener
(see here)
2 ounces unsweetened chocolate, finely chopped
Seeds scraped from 1 vanilla bean (about 8 inches
long), or 1 teaspoon vanilla extract
special equipment (optional)
6-cavity donut pan (see note)
- Preheat the oven to 350°F. Grease a 6-cavity
donut pan. - To make the donuts, combine all the dry
ingredients in a mixing bowl and stir together until well
combined. Add the wet ingredients to the bowl and use
a hand mixer to combine until smooth. - Fill each well of the donut pan two-thirds full
with the batter. Bake for about 20 minutes, until a
toothpick inserted in the center of a donut comes out
clean. Let the donuts cool in the pan before glazing
them. - To make the glaze, place the coconut milk,
sweetener, and chopped chocolate in a double boiler or
a heat-safe bowl set over a pan of simmering water.
Heat on low, stirring, just until the chocolate melts.
Remove from the heat. Add the vanilla and stir well to
combine. Dip the cooled donuts in the glaze. - Store extras in an airtight container in the