Dairy-Free Chocolate Donuts
Not only are these donuts low in WW Freestyle Points and containers, they are also dairy-free! We love all the milk options out there these days (almond, cashew, macadamia, oat etc.) and you can use any of them for this recipe. A sweet little treat that hits the spot when you need something indulgent and chocolatey.
Dairy-Free Chocolate Donuts
An indulgent dairy-free chocolatey donut!
Servings: 6 donuts
WW Freestyle Points: 4
Prep Time10 mins
Cook Time15 mins
Ingredients
Donut:
- 1 egg
- 2 tbsp sugar
- 1/2 cup almond cashew, or macadamia milk (you can use coconut or oat milk as well)
- 1 tsp vanilla extract
- 1/2 cup flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
Icing:
- 1/3 cup confectioners sugar
- 1/8 cup sugar-free chocolate fudge jell-o pudding mix *if you want chocolate icing
- 1/4 tsp vanilla
- 1 tbsp almond milk room temp
- 1 tbsp water warm
Instructions
- Preheat oven to 350F.
- Spray a *6 hole donut tin with nonstick spray (you want these coated or the donuts will stick).
- Whisk egg and sugar until well incorporated.
- Add in your milk and vanilla and whisk together.
- Add dry ingredients (flour, cocoa powder, and baking powder) into wet ingredients. Mix well.
- Bake for 14-16 minutes until donut is fully set and golden brown on top. Remove and let pan cool slightly. Gently remove the donuts from the donut pan and cool on a baking rack.
- Make the icing by adding confectioners sugar, vanilla, milk and warm water into a large bowl and mix well.
- Once donuts are cool to the touch, dip the top of each one into the icing bowl so that top is coated with a thin layer of icing.
- Decorate with a few sprinkles, mini chocolate chips, or crushed nuts (add 1 Freestyle point if you add chocolate chips or nuts).
- Enjoy!
- *If you do not have a donut hole tin, you can use a cupcake/muffin tin and make iced chocolate cupcakes!
Notes
-
1 Yellow, 1 Orange container for Beachbody programs
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