Chocolate Doughnuts

Just as there are black bean brownies, there are black bean doughnuts! After my sister gifted me a doughnut mold, making doughnut has been my new favorite sweet to make. I just love how creative I can be. The first doughnuts I made were regular flavored, covered with a chocolate glazed and coconut shreds. The second doughnuts, were chocolate doughnuts with PB glazed and coconut shreds. This third recipe is again chocolate doughnut but it is not just chocolate, I incorporated black beans to it, just like if making black bean brownies. They are glazed with coconut yogurt and topped with PB powder and raw cacao nibs.

The black beans added a smoother and moist texture besides the fiber and protein content. For the glaze, I mixed the coconut yogurt with organic coconut oil so it could be firm on top of the doughnut and the toppings could easily stick.

If you are a doughnut lover, you will have a blast baking these and won’t resist the deliciousness.


yield: 10 doughnuts

2/3 cup gluten free flour

1/3 cup pea protein

2/3 cups cacao powder

1+1/2 tsp baking powder

1/4 tsp cinnamon and nutmeg

sea salt

1/2 cup of cooked black beans mashed (like hummus)

1/4 agave

100g banana (1/2 a banana)

1/2 tsp apple cider vinegar

1 cup of water (add more little by little if needed)

For the glaze:

1/3 cup coconut yogurt

1 T organic coconut oil


PB powder

Raw Cacao Nibs


1- Pre heat the oven at 350º F.

2- In a big bowl, mix all of the dry ingredients.

3- In a smaller bowl, mash the banana and mix with the ACV and agave.

4- Add the wet ingredients to the dry ones and stirring slowly, incorporate the water to the mixture.

5- Once homogeneous and well mixed, pour the doughnut batter into the doughnut mold.

6- Bake during 20 mins. Take out and let cool for 10 mins. Flip them from the mold and let them cool another 5 mins. 

7- While they cool down, mixed the melted organic coconut oil with the yogurt. *It is very important that the coconut oil is melted because if not, you won’t have the right consistency for the glaze*.



1- Take a doughnut and covered it down with the coconut glazed. Set in a tray, repeat the process with the rest.

2- Finally, take about 1/2 tsp of PB powder and sprinkle it around every doughnut. Do the same for the raw cacao nibs.

3- Store them in an airtight container in the refrigerator. Enjoy warm or cold 🙂

Nutrition Facts: 2g Fat   27g Carbohydrates    6g Fiber     7.28g Protein