These donuts are incredibly rich and perfect for a healthy treat!

Ingredients (4 servings):

• 150g carrots, peeled and chopped
• 2 eggs
• 70g pitted dates (or 120g very ripe banana, which will require longer baking time)
• 35g oat flour or buckwheat flour
• 20g pure cocoa powder
• 8g baking powder
• Coconut oil or olive oil for greasing the molds

For the coating:

• 100g pure dark chocolate, melted
• 200g cold coconut milk

Instructions:

1. Prepare the batter:
   • Place all the ingredients (carrot, eggs, dates/banana, flour, cocoa, and baking powder) in a blender or food processor.
   • Blend until you have a smooth and homogeneous batter.
2. Bake the donuts:
   • Lightly grease the donut molds with coconut oil or olive oil.
   • Distribute the batter evenly into the molds, filling about ¾ of each cavity.
   • Preheat the oven to 180°C (350°F).
   • Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
3. Cool and unmold:
   • Remove the donuts from the oven and let them cool completely inside the molds.
   • Carefully unmold the donuts. If they resist, run a silicone spatula along the edges to loosen them.
   • If the donuts don’t unmold, the molds may have lost their non-stick coating. In that case, put the molds in the freezer, and once frozen, they will unmold without problems.
4. Prepare the coating:
   • Be careful not to burn the dark chocolate in a double boiler or microwave.
   • Mix the melted chocolate with the cold coconut milk until you have a smooth and homogeneous coating.
5. Coat and decorate:
   • Lightly dip the top of each donut in the chocolate coating.
   • Sprinkle a little cocoa powder on top to decorate.
   • Let the coating harden slightly before serving.

Additional tips:

• Make sure the dates are soft to facilitate blending.
• If using bananas, choose very ripe bananas for natural sweetness.
• If the molds are not non-stick, you can line them with baking paper to facilitate unmolding.

I hope you enjoy these delicious donuts!

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