For the first time in a long time, I made something without bananas!! But there is still fruit in these. Dates to the rescue! They’re amazing at sweetening food without using processed and refined sugars. Basically, they’re nature’s candy. Ooey and gooey, they’re like caramel. And I love them. So much. Especially when they’re baked with other things to make donuts! This is a great base to work with, and they can be customized so easily. I can’t wait to try more stuff with them. But, for now, I shall eat.
They’re delicious on their own, but I’m looking forward to frosting them with this frosting or even this frosting! And I might add some PB/powdered PB next time! Or you can put powdered sugar on them or even add chocolate chips. Whatever you want to do! They’re super versatile, and I can’t wait to experiment. Nommm. 🙂 You can make them into muffins, too! So, if you don’t have a donut pan, don’t despair. You can still make this recipe!
Let me know if you try this recipe! Rate it, comment below, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!
- 3/4 cup nondairy milk
- 12 pitted medjool dates*
- 1 1/4 cup oat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp tapioca starch
- 2 tbsp cocoa powder
- 2 tbsp maple syrup
- 1 tsp lemon juice
- 1 tsp vanilla extract
Preheat oven to 350 degrees F (176 C) and ready donut pan for baking.
Blend milk and dates into a smooth paste.
In a bowl, add oat flour, baking soda, baking powder, tapioca starch, and cocoa powder. Stir well.
Add milk/date mixture, maple syrup, lemon juice, and vanilla extract. Stir to combine.
Fill donut pan (10-12 for mini, 6 for full size) with batter. Bake for 10 minutes for minis and 18-20 minutes for full-size donuts.