Naughty but nice! Anyone who knows me well will know I have a total weakness for donuts, always have.

I once ate 17 sugary jam donuts at the footy and only stopped then because I’d run out of money (25 cents each or five for a dollar!) and everyone with me got bored paying me to eat more! I was only 11 at the time.

Even now it’s kinda lucky I’m vegan, because where I live there are no vegan donuts! So I have the occasional treat when I go to Melbourne or somewhere else that has vegan donuts on offer. Caspar will tell you…
I certainly make up for it when I find them! Weakness!

I like to think these are a healthier version because I use spelt flour, xylitol and all that, but really they are a special treat – a once-a-year thing! So don’t judge me for it! I happened by chance upon this weird but delightful chocolate sauce. I’d made a chocolate dipping sauce too runny and had no coconut oil left in my pantry but needed to thicken it so it would cling beautifully to the donut balls. I thought tahini would stiffen the mixture but I was a bit hesitant about the flavour impact. When I tried it, I thought ‘wow’! I’ve never seen anyone combine chocolate and tahini together but it really works!

Makes: 20 donut balls
Preparation time: 20 minutes
Proving time: 1 hour
Cooking time: 15 minutes

Ingredients:

Chocolate black tahini dipping sauce

  • 2 tablespoons raw cacao powder*
  • 1 tablespoon black tahini
  • 2 tablespoons hot water
  • 1 teaspoon vanilla bean paste
  • 1⁄4 teaspoon quality salt
  • 2 tablespoons agave* (or maple) syrup

Donut fritters:

  • 1⁄2 teaspoon dry yeast
  • 200g white spelt flour
  • 1 tablespoon xylitol* or coconut sugar, plus extra 1⁄4 cup, for rolling donuts in
  • 1⁄2 teaspoon quality salt
  • 25g vegan margarine
  • 100ml warm filtered water
  • 1 litre GMO-free vegetable oil (avoid non-organic canola or soy oil), for deep-frying
  • 2 teaspoons cinnamon, for rolling donuts in

* You’ll find these ingredients at your local health-food store or online.

Directions:

Chocolate black tahini dipping sauce

  1. Combine all the ingredients in a bowl and hand-whisk until smooth.
  2. Set aside until you are ready to serve.

Meanwhile, make the donuts.

Donut fritters

  1. Combine all dry ingredients, including the dry yeast, in a medium mixing bowl, and rub in vegan margarine to the mix.
  2. Add the warm water and mix together to form a dough ball.
  3. Knead for 10 minutes or until smooth.
  4. Place back in the bowl and cover with a tea-towel and let it sit in a warm place for 1 hour to prove.
  5. Once proved, knead for a further minute.
  6. Combine cinnamon and extra xylitol in a small bowl and set aside until you are ready to roll cooked donuts.
  7. Roll small pieces of dough into 20 balls and flatten into a disc-like shape (approx. 11⁄2cm thick).
  8. This will help to ensure the donuts cook in the middle!
  9. Heat oil in a medium saucepan to a medium to hot heat.
  10. The ideal temperature is 360-375oC.
  11. If you are not cooking with a thermometer, the oil is ready when the donut ball floats to the top within a few seconds.
  12. If you find they are browning too quickly, reduce the heat a little; usually they take a little over 2 minutes to cook.
  13. Use metal tongs to rotate balls evenly in the oil.
  14. When the balls are dark golden, remove from the heat and roll immediately into the cinnamon and xylitol mix.
  15. Serve immediately while still hot with the epic chocolate black tahini dipping sauce!

Please note: This recipe is NOT gluten free.

Shared with love by….

Anthea Amore, Organic Passion Catering

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