Blondies take donut form in this deliciously sweet vegan treat recipe! These mini donuts are fudgy and dense just like a blondie yet have the classic shape and look of a donut. Gluten-free, flourless, and full of plant-based protein, making them a perfect anytime snack!
Have you heard of it? It’s only the newest craze sweeping the recipe world!
Okay, okay. So maybe I just coined the term. But it’s a real thing, people! I mean look…
Blueberry Cobbler Cookie Dough Bites (cobbler + cookie dough)
Red Velvet Cake Brownies (cake + brownies)
All combinations of two different desserts to create one amazing, delicious new treat!
It’s something I’ve been doing a lot of lately…think of it as the new way of food combining. Anything involving dessert is bound to catch on, right?
Well, I’m at it again today. And this time it involves DONUTS.
Remember when I was sharing donut recipes almost every week. Well, it’s been about 2 months since I shared my last one! BLASPHEMY! I have got to get back on the donut train and I think I am doing so successfully with this recipe.
Not only is it donut shaped, but it certainly counts as Dessert Doubling too! I thought about calling with these mini bites of donut deliciousness Dandies…but I figured no one would know what I was talking about. Can you guess the two desserts I combined from that name?
*gives readers a few minutes to ponder*
Give up? I’ll just tell ya! DONUTS and BLONDIES. How could anything be better?
These Vegan Blondie Donuts combine the shape of donuts with the texture and taste of blondies. Fudgy, doughy, and soft ALL AT THE SAME TIME. Amazing!
They’re high in plant-based protein, gluten-free, and perfect for serving with your morning cuppa joe or mug of tea. Vegan donuts that taste like blondies? YES PLEASE.
Vegan Blondie Donuts
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 8 mini donuts 1x
- Category: Sweet Snacks
- 1 cup chickpeas or white beans (drained and rinsed) (110g after draining)
- 4 tbsp applesauce
- 2 tbsp banana syrup (or maple syrup)
- 2 tbsp coconut milk powder (9 grams)
- 3/4 tsp baking powder
- 1–2 tsp vanilla extract (1/4 tsp vanilla bean powder)
- 1/8 tsp baking soda
- heaping 1/8 tsp salt
- 1/4 cup quick oats (20g)
- 1.5 tsp cinnamon
- 2–3 tbsp cashew milk
- optional ingredients: walnuts, raisins, cranberries
- Preheat oven to 350 degrees. Blend all ingredients until very smooth in a food processor (not a blender), and scoop into a 8 mini donut pan slots. Bake for 20 minutes. You want the blondies to look a little undercooked when you take them out, because they’ll firm up as they cool, and you don’t want them to get hard. Let cool completely before you remove them from the donut pan.
I’m telling you, if you haven’t baked with chickpeas yet, you’re missing out! They add the most amazing texture to baked goods and are great for boosting the protein and fiber content without adding protein powders. You can also use them for no-bake treats like these or these. The only thing I have yet to try them in is one of those vegan cookie dough dip recipes. Hmmmm, maybe that should be a project for this upcoming week!
Anyways, back to the Dandies! They’re great on their own, but they also can be jazzed up with all sorts of add-ins! I like mixing walnuts and dried cranberries into mine. 🙂 Definitely give them a try the next time you’re craving TWO desserts at once. AKA all the time for me. 😉
Do you like combining different desserts?
What’s your dream dessert combo?
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