Let's Make: S'more Chocolate Beet Donuts - Baked, Gluten Free, Plant Based, Decadent Nostalgic Goodness!

Let's Make: S'more Chocolate Beet Donuts - Baked, Gluten Free, Plant Based, Decadent Nostalgic Goodness!


Chocolate Beet Donuts:

200 g Plant-based Butter

250 g Beets

200 g Dark Chocolate, Chopped (I used our Vanilla Smoke 69%)

36 g Espresso (or over-extracted coffee)

68 g Almond Flour

68 g Brown Rice Flour

25 g Cocoa Powder

150 g Sugar

5 g Salt

10 g Baking Powder

Flax Eggs:

40 g Ground Flax Seeds

186 g Water


170 g Coconut Milk

140 g Dark Chocolate, Chopped (see above)

Meringue Marshmallow Fluff:

120 g Aquafaba

1/4 tsp Cream of Tartar

100 g Sugar

1 tsp Vanilla Extract

Graham Cracker Topping:

GF Plant based store-bought graham crackers :)


Make espresso or over-extracted coffee. Set aside.

In a large saucepan add whole beets to cold water, and boil for 45 minutes or until cooked through. Drain into cold water, and peel. Roughly chop, and puree in a food processor. Set aside.

In a large saucepan, melt plant-based butter, add espresso, and remove from heat. Add the chopped dark chocolate, swirl to cover and let sit for 5 or 10 minutes to melt. Stir to combine, and add the beet puree.

In a large bowl combine water and ground flax, whisk and allow to absorb water for 10 minutes. Add the wet ingredients from the saucepan, and stir to combine.

Add sugar and salt, and sift in the almond flour, brown rice flour, cocoa powder, and baking powder. Stir to combine.

Preheat oven 180º C (350º F). 

Into a large piping bag, spatula your filling, and pipe into a 9 donut silicone baking mold. Bake for 30 minutes or until a skewer comes out clean. Chill before moving onto ganache dipping.

For the ganache, in a small saucepan bring the coconut milk to a simmer, remove from heat and add the chopped dark chocolate. Swirl to cover and let sit for 5 or 10 minutes. Once melted, stir to combine.

Onto a wire rack, dip your chilled chocolate beet donuts (chilling helps the ganache setup).

For the meringue marshmallow fluff, add aquafaba to the bowl of a stand mixer, add cream of tartar and whisk until stiff peaks (should take about 10 minutes). Add the sugar in three batches, allowing to incorporate fully between addition, then add vanilla extract and whisk to combine.

Fill a large pipping bag with your meringue marshmallow fluff, and pipe circular blobs onto each donut. Using a blow torch, toast the fluff until you think it looks like a toasted marshmallow from your childhood. 

Lastly crumble some graham crackers and smoosh into the toasted marshmallow topping, be generous as this flavor will be the touch that really brings these home!



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