Recipe by @fooddesignstudio

Serves: Makes 6 Doughnuts
Vegan | Nut-Free
Prep Time: 20 mins | Set: 2 hrs+

Ingredients:

• 1 cup spelt flour
• 1/3 cup coconut sugar
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 tbsp. vegan butter, melted
• 1 tbsp. flaxseed meal mixed with 3 tbsp. water, set aside
• 1/3 cup + 1 1/2 tablespoons oat milk
• 1 teaspoon vanilla extract or vanilla bean paste
• 45g pocket size Loving Earth Dirty Rose Chocolate (roughly chopped)
  Icing / Decoration:
• 40g Loving Earth Chocolate of your choice
• 1/4 cup dried rose petals

Method:

1. Preheat oven to 180 degrees. In a mixing bowl, combine all ingredients except the flax ‘egg’, and icing ingredients. Stir to combine. Add the flax ‘egg’ and stir again.
2. Add the chopped chocolate to the mixing bowl and fold in.
3. Spoon approx. 3 spoonfuls of batter into a greased doughnut pan and bake for 15 minutes. Allow to cool for 15 minutes.
4. Place a small heat-proof bowl on top of a small saucepan filled halfway with water over simmering heat. Add the chocolate to the bowl and constantly stir until melted. Remove from heat.
5. Place a spoonful of melted chocolate onto the doughnut and smooth out. Place doughnuts onto a large tray, top with dried rose petals, and place in freezer for 2 hours.
6. Defrost at room temperature for 5-10 minutes before serving.