CHOCOLATE ORANGE FILLED DONUTS

INGREDIENTS:

DONUTS -

• 2.03 fl oz plant-based milk 
• 1 tsp apple cider vinegar or lemon juice 
• 2.03 fl oz sunflower oil  
• 2.71 fl oz maple syrup 
• 1 tsp vanilla essence 
• 1 orange, zested 
• 1 3/4 cups plain or GF plain flour  
• 1 tsp baking powder 
• A pinch of salt 

FILLING - 

• 2-3 tbsp Fabalous Orange Hazelnut and Cocoa Spread 

FROSTING - 

• 3-4 tbsp Fabalous Orange Hazelnut and Cocoa Spread 
• Sprinkles 

METHOD:

• Preheat the oven to 160Fan/180°C and lightly grease 8 donut holes (a silicone mould is easiest). 
• Add the plant-based milk and apple cider vinegar (or lemon juice) to a mixing bowl and leave for 5 minutes. Now whisk in the sunflower oil, maple syrup, vanilla essence and orange zest. 
• Sift in the flour and baking powder and add the salt and whisk to a smooth batter. Transfer to a piping bag and snip off the end to make a medium-sized opening. 
• Put the 2-3 tbsp of Fabalous Orange Hazelnut and Cocoa Spread into a second piping bag and snip off the end to make a small opening. 
• Pipe half of the batter into the 8 donut holes and pipe a ring of chocolate spread in the centre. Top with the remaining batter and make sure the chocolate is sealed in. 
• Bake for 10-11 minutes until puffed up and golden. Transfer to a wire rack and allow to cool fully before removing from the moulds. 
• Spread the donuts with the Fabalous Orange Hazelnut and Cocoa Spread and top with sprinkles. Store in an airtight container for 2-3 days or in the fridge for 3-5 days. Un-frosted donuts will keep in the freezer for up to 1 month. Allow to de-frost and spread with the Fabalous Orange Hazelnut and Cocoa Spread to serve. 

DEVELOPED WITH FABALOUS ORANGE HAZELNUT & COCOA CHICKPEA SPREAD BY NOURISHING AMY