The flavor of our 2014 Carr Syrah from Morehouse Vineyard reminds us of being in a cozy cabin with dessert baking in the oven. The palate of this wine is unlike recent Syrahs we have done before. With a unique blend of black pepper and vanilla macaron, this is a perfect pairing for a semi sweet dessert.
Vegan Chocolate Donuts
with Blueberry Glaze
Ingredients:
Donuts
- 1 c. whole wheat flour
- ½ c. almond milk
- 1 c. cooked chickpeas, drained
- ½ c. coconut sugar
- ½ c. vegan chocolate, melted over simmering water
- ½ tsp. baking soda
- ½ tsp. baking powder
- 1 tsp. apple cider vinegar
- A pinch of sea salt
- Coconut oil
- Crushed almonds
Blueberry Glaze
- 1 c. powdered cane sugar
- frozen blueberries
- 1 tbsp. water
Chocolate Drizzle
- ½ c. vegan chocolate
- 2 tbsp. vegan milk
- 2 tsp. coconut oil
Directions:
1. Preheat the oven to 350°F. Add the cooked chickpeas into a food processor and pulse to puree. Add the flour, sugar, baking soda, baking powder, vinegar, salt and almond milk, and process to obtain a dense batter. Add the melted chocolate and pulse.
2. Grease a donut pan with coconut oil, then distribute the batter evenly. Bake for 15 minutes. Set aside to cool. While the doughnuts are cooling, prepare the blueberry glaze by adding the powdered sugar to a small mixing bowl. Simmer a big handful of frozen blueberries with 1 tbsp. water over medium high heat. Whisk in 2-3 tbsp. of the blueberry juice, one tbsp. at a time, until the glaze reaches the desired consistency.
3. In a small saucepan add the vegan chocolate, vegan milk and coconut oil and place over a pan with simmering water to create the chocolate drizzle. Mix continuously until the chocolate is melted and you obtain a dense sauce, then set aside to cool.
4. Spread the blueberry glaze on top of each doughnut, then drizzle with the chocolate sauce, top with crushed almonds and serve.
Serves 10
recipe adapted from The Awesome Green