Desserts, RECIPES

Chai Doughnuts with Maple Glazing & Pecans


I love chai & maple syrup, these donoughts are fluffy in texture and taste amazing !


Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup organic cane sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1 & 1/3 cups almond milk
  • 1/4 cup coconut oil melted and cooled
  • 1 tsp vanilla extract
  • Neutral cooking spray

Maple glaze: 

  • 1 cup icing sugar
  • 1/2 tsp cinnamon
  • 2 tbsp Maple syrup
  • 2 tsp almond milk

Topping:

Crushed pecans or nut of your choice

Instructions

  1. Preheat the oven to 400 degrees F and spray a doughnut pan with neutral cooking spray.
  2. Mix all the dry ingredients together in a bowl. Set aside.
  3. In a separate bowl, whisk together the wet ingredients.
  4. Pour the wet ingredients into the dry and mix until combined.
  5. Spoon the donut mixture into a piping bag.
  6. Pipe the batter into the pan filling 3/4 of the way full.
  7. Bake for 12 minutes or until a toothpick comes out clean.
  8. To make the glaze, mix all the glaze ingredients together in a bowl. The mixture should be smooth and silky, but not too thin. (If yours is very thin, simply add a bit more icing sugar)
  9. Once the donuts are cooled completely, dip them in the glaze and sprinkle crushed pecans on top.
  10. Let sit for 30 minutes for the glaze to set.

Enjoy ! and Share 🙂

Cristina for Peas and Peace

Desserts, RECIPES

Caramel Cups

Makes 12 mini cups


CARAMEL:
1/2 cup pitted dates
1/2 cup coconut milk
1/2 tsp vanilla extract

Soak dates until soften.
In a blender, mix the dates with other ingredients until the texture is creamy and completely smooth. Transfer to a bowl and cover. Refrigerate while preparing the chocolate cups.

CUPS
200g extra dark chocolate (70% cocoa)

Melt the chocolate into a double boiler until smooth. Set aside and allow to cool until lukewarm. The chocolate texture should be creamy and not liquid anymore. Line a mini muffin tray with mini muffin paper cases. Spoon 1 tablespoons of chocolate into each case and, using a small brush, brush the chocolate up the cases. Freeze for 10 minutes. Fill each cup with the caramel and top with the remaining chocolate. Refrigerate for 60 minutes. Remove the paper cases to serve. If you wish, you can sprinkle with chocolate nuggets, sea salt, rose petals.

Sublime !!!

Cristina for Peas & Peace