Double Chocolate Donuts

We've got another recipe from Niki Webster of Rebel Recipes... Double Chocolate Donuts! She's gone for the full chocolate hit on these delicious donuts: made with raw cacao and dipped in Ombar 72% Cacao chocolate. Here's a quick video to show you how easy it is to make them!

"Little chocolatey rings and as if they aren’t delicious enough already I then dipped them into gorgeous Ombar 72% chocolate for a rich chocolate glaze. Then quickly dipped into your favorite toppings – I used crushed pistachios & coconut, but you can use nuts, seeds – whatever you fancy."


1 cup buckwheat flour
1 tsp baking powder
Pinch sea salt
3 tbsp raw cacao
1 tsp vanilla powder
1 tsp cinnamon
1/2 tsp all spice
2 ripe mashed bananas
1/3 cup maple syrup
2 tbsp almond butter
3 tbsp coconut oil melted
1/3 cup coconut yogurt
1 tsp coconut sugar


Ombar 72% chocolate
1 tbsp coconut oil
Crushed pistachios
Dessicated coconut

Double Chocolate Donuts with Ombar 72% Chocolate


Add all the dry ingredients to a bowl and mix, add in the banana, melted coconut oil, coconut yogurt and almond butter and mix everything well to combine.

Rub a little coconut oil in the donut molds then sprinkle some coconut sugar.

Spoon 2-3 tbsp’s of the mix into the molds then bake for 15 minutes on gas mark 4.

Allow to cool a little before popping them out of the molds.

Break up the Ombar chocolate and place in a glass bowl with the coconut oil. Half fill a saucepan with boiling hot water, and put the glass bowl over it, making sure that the glass bowl does not touch the bottom of the saucepan. Slowly heat the water, ensuring it does not boil. Check the temperature with a thermometer. When it reaches 55-58°C, remove the chocolate from the bain-marie.

Dunk the donuts in the melted chocolate and sprinkle with your favourite topping.

Double Chocolate Donuts by Rebel Recipes

Recipe, images and video by Rebel Kitchen (@rebelrecipes)