Use a whisk to stir all the ingredients together until well incorporated and the batter is smooth.
Use a ¼ cup measuring cup or large spoon to portion the batter into a well-greased donut pan (nonstick spray works well). FIll to ¾ full. ***
Bake in a 350F preheated oven for about 15-18 minutes (about 20-22 minutes for silicone donut pan), or until a toothpick inserted comes out clean.
Once the donuts cool completely, melt white chocolate chips in the microwave in 20 second bursts until melted, stirring in between
Add 1 tsp of coconut oil (optional) into the melted chocolate. This helps to make a thinner chocolate shell, and also imparts a slight coconut flavor to the chocolate.
Dip the donuts into the chocolate and then set the donuts (glaze side up) on a clean parchment paper. Before glaze dries, sprinkle hemp seeds and coconut flakes
Notes
*You can also use other flour substitutes (oat, coconut, whole wheat flour) in this recipe. Be sure to refer to my Mochi Donut Experiment to read how the results differ!**I used sweetened condensed coconut milk here which gives this donut a delicious coconut flavor and subtle sweetness. But dehydrated honey (honey powder), coconut, date and maple sugars are less processed granulated sugars I would also recommend. Please do note that darker sugars do make the donuts look darker. For lower carb options, you can also use sugar-free sweeteners such as monk fruit sweetener or stevia (but you’ll have to convert according to package instructions).***I used olive oil cooking spray to grease my donut pan. If you don’t have olive oil cooking spray you can use other vegetable oil sprays or melted coconut oil.****nutrition facts reflect lower carb options
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