Vegan bronuts

Vegan bronuts

Total: 50 Min. | Active: 20 Min.
vegan, lactose-free, gluten-free
Nutritional value / piece: 242 kcal
, Fat: 15 g
, Carbohydrate: 20 g
, Protein: 5 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Mixture

200g Medjool dates, pitted
100g ground almonds
75g cocoa powder
2tsp instant coffee
1tsp vanilla paste
1pinch salt
50g walnut kernels, finely chopped

Glaze

150g vegan, dark chocolate, finely chopped
30g coconut oil
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Utensils

12-hole doughnut tin (each hole approx. 5 cm in diameter), greased

How it's done

Mixture

Puree the dates in a food processor along with all the other ingredients up to and including the salt. Remove the mixture, add the walnuts, knead in by hand. Divide the mixture into 12 portions, shape into balls, flatten a little, then press into the prepared tin. Cover and freeze for approx. 30 mins.

Glaze

Place the chocolate and coconut oil in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Dip the bronuts in the glaze, place on a rack and leave to dry.

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