Makes 12
400g tin chickpeas, chilled
100g linseed (flaxseed) meal
60ml water
200g ground almonds
80g arrowroot or tapioca flour
50g coconut flour
100g coconut sugar
11⁄2 tsp baking powder
1⁄2 tsp bicarbonate of soda
250ml almond milk
60ml coconut oil
1 tsp vanilla extract or 1⁄2 tsp vanilla powder
For the toppings:
150g vegan raw, dark or caramel milk chocolate, melted and cooled
coconut flakes or cacao nibs, for sprinkling
1 Preheat oven to 180°C/160°C fan/ gas mark 4. Drain the chickpeas well; reserving the liquid. Place the liquid in the bowl of an electric mixer. Whisk it on high speed until it’s very thick and fluffy, like meringue. Set aside.
2 Stir the linseed meal and water together in a bowl.
3 Place the ground almonds, arrowroot our, coconut our, coconut sugar, baking powder and bicarbonate of soda in a mixing bowl. Add the almond milk, coconut oil, vanilla and linseed meal to the mixture and stir until combined.
4 Gently fold in the whisked chickpea liquid using a large metal spoon, taking care not to de ate it too much as this will affect the lightness of your doughnuts. Distribute the mixture evenly between 12 non-stick standard doughnut-shaped moulds. Bake for 20-25 minutes, or until cooked through and golden. Remove from the oven and allow to cool completely.
5 Once the doughnuts are completely cooled, dip one side of each one into melted chocolate, letting any excess drain off, then sprinkle with your preferred toppings. Enjoy immediately, or store in an airtight container in the fridge. They’ll keep for a couple of days.
Recipe from Bliss Bites by Kate Bradley (Hardie Grant, £8.99). Photographs Elisa Watson