"These are made the same way as energy balls, and I actually prefer eating these when they are quite hard, straight from the freezer. If you are not a huge fan of cinnamon, you can simply take this out and use vanilla or maca powder instead."
Chia Cinnamon Doughnuts
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- Recipe Card
Prep time: 20mins
Cook time: 3hrs
Serves or Makes: 8
Recipe Card
ingredients
For the doughnuts
- 170 gram jumbo rolled oats
- 85 gram desiccated coconut
- 200 gram Medjool dates, pitted
- 2 tbsp coconut oil, melted
- 100 gram brown rice syrup or maple syrup
- 2 tbsp almond butter
- 4 tbsp chia seeds
- 1 tbsp psyllium husk
- 2 1/2 teaspoon ground cinnamon
- Pinch of Himalayan salt
ingredients
For the chocolate glaze
- 100 milliliter coconut oil, melted
- 60 gram cacao powder
- 50 gram maple syrup
Method
For the doughnuts
Step 1
You will need a small silicone doughnut mould for this recipe.
Step 2
Place your oats into the food processor and process well to break them down into a flour.
Step 3
Add all your remaining doughnut ingredients and blend until well combined. Roll the mixture into sausages and press these firmly into the moulds. Place the doughnuts in the freezer for 2 hours.
For the chocolate glaze
Step 1
Whisk all the ingredients together in a bowl, then use the glaze immediately. Pop the doughnuts out of their moulds and onto a wire rack, with parchment paper lining the surface underneath. Using a spoon, drizzle the glaze over the doughnuts in a back and forth motion across the top, or use a small piping bag for better accuracy. Put them back into the freezer to firm up for at least an hour. Enjoy.