{Allergy Free} Chocolate Dipped Donuts

Chocolate Dipped Donuts

1 1/2 cups flour blend

1/2 cup brown sugar

3/4 tsp xanthan gum

1 1/2 tsp baking powder

1/2 tsp baking soda

1 dash of nutmeg

1 1/2 tsp egg replacer whisked with 2 T rice milk

3 T Earth Balance melted

1/4 cup rice milk

1 container Greek coconut yogurt, plain flavor

1 1/2 tsp vanilla extract

Chocolate Dip Topping

1 cup chocolate chips

1/3 cup vanilla hemp milk

1/4 cup powdered sugar

1/2 tsp vanilla extract

extra hemp milk

sprinkles

Whisk together dry ingredients (flour blend through nutmeg).
In separate bowl combine all wet ingredients.
Gently stir in the dry ingredients until just blended.
Scoop batter into large Ziploc and snip off part of one corner.
Pipe donut batter into greased donut pans.
Bake at 350 for 9 minutes.
Cool on wire racks.

To make chocolate dip topping:
Heat the milk for 90 seconds.
Stir in chocolate chips and vanilla.
When chocolate chips are melted, quickly stir in powdered sugar.
Add extra hemp milk only if the dip is too thick.  You want to be able to dip the donuts in the topping and pull them out easily.  Whisk in the milk until the topping is a creamy spread.
Add sprinkles and leave donuts on wire racks to let the chocolate dip harden.

Makes 12 donuts.

Linked with Allergy Free Wednesdays!