Chocolate Hemp Doughnuts

Chocolate Hemp Doughnuts


For the Doughnuts

  • 3/4 cup sorghum flour
  • 3/4 cup brown rice flour
  • 2 tbsp. Hemp Yeah! Plant Protein Blend - Chocolate
  • 1/2 cup cacao powder
  • 1/4 cup Manitoba Harvest Hemp Hearts
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 banana
  • 1 tbsp. Maple Syrup
  • 1/2 cup almond milk
  • 1 tsp. vanilla extract

For the Icing


  1. Begin by adding the sorghum flour, brown rice flour, Hemp Yeah! Plant Protein Blend - Chocolate, Hemp Hearts, cacao powder, baking soda and baking powder to a medium sized bowl. Stir to combine.
  2. Meanwhile, in a blender, add banana, maple syrup, vanilla extract and milk. Pulse until smooth and then pour into the flour mixture.
  3. Stir the batter until it is smooth and fully incorporated and then gently spoon into a doughnut pan, filling each until it is level with the surface of the pan. If you don't have a doughnut pan, feel free to drop into muffin tins as well. (They were just as tasty when I tried them as cupcakes instead of doughnuts!)
  4. Bake in the oven, preheated to 350 degrees Fahrenheit, for 10-15 minutes, or until doughnuts are firm to the touch. Do not over bake, as they will dry out too much.
  5. While the doughnuts are baking, prepare the icing. From a refrigerated can of coconut milk, scrape out 3/4 cup of coconut cream and add it to a medium sized bowl. Add vanilla extract and Hemp Yeah! Plant Protein Blend - Vanilla as well as maple syrup. Use an electric mixer to beat at medium speed until icing turns into a thick, whipped consistency, similar to buttercream icing. Put the icing in the fridge until you are ready to use it.
  6. When the doughnuts are done, take them out of the oven and run a knife around the edge of each one. Allow them to cool in the pan for 4 “ 5 minutes, and then turn onto a cooling rack. Leave the doughnuts to completely cool before icing them.
  7. When the doughnuts are fully cooled, use a spatula to spread the icing onto each one, and garnish with cacao or finely chopped chocolate pieces if you prefer.
  8. Store in the fridge for up to 3 days (or as long as you can make them last!)

Recipe courtesy of Laura Peill from chronicles of passion.