Dark Magick Doughnuts

A Healthier Reincarnation of a Classic Confection

Do you spell it donut or doughnut? Either way, I’ve always preferred the healthier versions of these wonderful rings of goodness that are packed with super-foods, and made with real ingredients! I couldn’t even tell you how many life times it’s been since I’ve had the other kind.

Add some magick to your morning ritual Mourning Ritual, and make it the darkest kind! These healthier reincarnations are chocked full of raw cacao, bitter-sweet chocolate, and enough dark roasted coffee to raise the deadest of corpses.

Magickal stars and moons summon the universal energies to align the cosmos in your favor with every deliciously dark bite. Combine these mystical beauties with some dawn-time divination for the perfect way to start the day!

Here’s my recipe for gluten-free, “Dark Magick Doughnuts”:

Dry Ingredients:
1 cup Old Fashioned Oats
1 cup Coconut Flour
1/4 cup Stevia
1/4 cup Raw Cacao Powder
1 Tablespoon Baking Powder
1 teaspoon nutmeg
1 teaspoon Cinnamon
2 Tablespoons of Instant Coffee (or one packet of Starbucks Via Columbia Blend)
(reserve for last) 4oz Bittersweet Chocolate Chips

Wet Ingredients:
1/2 stick of melted Unsalted Butter
3 Large Eggs
2 teaspoons Vanilla Extract
1 cup Organic Plain Greek Yogurt
1/2 cup Unsweetened Vanilla Almond Milk
1/4 cup Pitted Dates

1 Teaspoon Coconut Oil
4oz Bittersweet Chocolate Chips
1 Tablespoon of Instant Coffee (or one packet of Starbucks Via Columbia Blend)

Preheat oven to 350 and oil doughnut pans with organic coconut oil.

In a high-speed blender (I use a Vitamix), make 1 Cup Coconut Flour finer by blending on High, until it becomes a visibly smaller, and almost powdery consistency.

Add 1 Cup Old-Fashioned Oats to the blender, blending on high, until it also becomes a fine flour.

Add sweetener, cacao powder, baking soda, coffee, and spices.  Pulse, and then run on low speed until thoroughly combined.

Add Eggs, melted Butter, Plain Greek Yogurt, and Almond Milk, blending on medium speed, until thoroughly combined.

Stir in Chocolate Chips before transferring to piping bag, or gallon-sized storage bag, with a snipped corner.

Pipe into the doughnut pan, in a smooth motion.  If the batter is uneven, smooth with a spatula or the back of a spoon, because the batter will retain the shape and texture, even during the cooking process.  If it looks bumpy before it is baked, it will look even bumpier afterward.  (I’m actually okay with the bumpy ones; it gives ’em more personality.)

Bake for 25 minutes.

While the doughnuts are baking, create a double boiler with a glass bowl and small sauce pan, melt the Coconut Oil and Bittersweet Chocolate, and whisk until smooth and glossy.

After baking, allow the doughnuts to cool in the pan for five minutes before removing to cool on a wire rack. Or, the process can be sped-up by putting them in the refrigerator for about fifteen minutes.  Once completely cool, dip each doughnut into the warm chocolate glaze, and refrigerate for about fifteen minutes, or until the chocolate glaze has become firm enough to decorate.

For decoration, cut parchment paper into moon and star shapes, arrange the shapes atop one half of the chilled chocolate glaze, and add a light mist of gold cake decorating spray over the shapes. When the parchment shapes are removed, the negative space will reveal the moon and star design.

Refrigerate for up to a week, and enjoy the dark, magickal energies of the cosmos that these reincarnated confections will add to your morning ritual Mourning Ritual.