Meridian Foods update – 15.00pm Thursday 26th March.

We are currently experiencing exceptionally high demand for our products and because of this have had to take the extremely tough decision to temporarily close our store while we catch up with orders in our system. Any orders placed before 3pm on Thursday 26th March will still be delivered as soon as possible but please bear with us during this time.

We plan to open again soon and will keep you updated here and on our social media pages.

Sorry for the inconvenience caused and please stay safe and stay at home where possible.

Chocolate Hazelnut Doughnuts

Posted by Meridian on

Chocolate Hazelnut Doughnuts

What you need:

  • 1 tbsp ground flax seeds
  • 150g plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 60g coconut sugar
  • 2 tbsp raw cacao powder
  • 80ml unsweetened almond milk
  • 150ml coconut yoghurt
  • 2 tbsp olive oil
  • 55g Meridian Foods Cocoa & Hazelnut Butter

Optional Decoration:

  • 75g dark chocolate – broken into chunks or roughly chopped
  • Nibbed almonds, candy sprinkles, dessicated coconut, cacao nibs, puffed quinoa

Doughnut tins or silicon molds


  1. Preheat the oven to 180 Fan / 200 C / 400 F / Gas 6
  2. In a small bowl or mug put the ground flax seeds along with 2 tbsp cold water, stir together then set aside
  3. In a large bowl put the flour, baking powder, bicarb, coconut sugar and cacao powder and stir together
  4. In a medium bowl whisk together the milk, yoghurt, oil and nut butter until smooth and no lumps remain
  5. Add the bowl of wet ingredients to the bowl of dry ingredients and stir together using a rubber spatula until just mixed. Make sure to scrape up from the bottom of the bowl so no ‘pockets’ of unmixed flour remain
  6. Grease your doughnut tins or molds. I used silicon molds and brushed with a little oil.
  7. Spoon the doughnut mixture into a large piping bag with either no nozzle or just a plain tipped nozzle then pipe the mixture, filling each ring to roughly two thirds full
  8. Bake for 25 minutes until soft but spongy. Remove from the oven and allow to cool in the tins for 5 minutes
  9. Gently but firmly tap the donuts out of the tins or molds onto a cooling rack and allow to cool completely
  10. While they’re cooling, melt the chocolate chunks in a microwave or over a bain-marie (a heatproof dish set over a saucepan of barely simmering water)
  11. When the donuts are cooled dip the rounded side of each doughnut in the melted chocolate, sprinkling with your choice of toppings every few doughnuts before the chocolate sets
  12. Allow to set at room temperature then store in an airtight container for up to 3 days (though they really are best eaten fresh!)

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