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 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 moulds


  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, coconut 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 moulds.

  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 doughnuts out of the tins or moulds 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 doughnuts are cooled dip the rounded side of each in the melted chocolate, sprinkling with your choice of toppings 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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