Vegan Cocoa Banana Donuts

I'm always searching for a healthier way to enjoy typically unhealthy foods. This morning, I attempted healthy donuts! Some of the past donut recipes I've tried have come out too dry, but these came out nice and moist. I was too impatient to eat them to let them cool properly, so they fell apart a bit during the transition from the donut mold to my plate, but luckily I topped them with so many goodies that you can't really notice!

Cocoa-Banana donuts topped with Cocoa Almond Squarebar, Rawmio Almond Silk spread, and crushed almonds.

Ingredients (makes 4 donuts):

• 1/3 cup old fashioned rolled oats, ground into a flour
• 1 fresh banana (ripe or very ripe)
• 1 pitted medjool date, chopped
• 1 flax egg (1 tbsp flax meal + 2 tbsp water)
• 2 tbsp almond milk
• 1/2 tbsp cocoa/cacao powder
• 1/2 tsp baking powder
• 1/2 tsp Stevia

Toppings (optional):

• 1 Cocoa Almond Squarebar, chopped
• 1/2 tbsp Rawmio Almond Silk spread (by Windy City Organics)
• 2-3 almonds, crushed

Directions:

1. Preheat oven to 350F.
2. Measure out flax meal and water in a small container. Let sit for about 5-10 minutes.
3. Pour oats into a food processor and grind into a flour.
4. Add remaining donut ingredients (including flax egg once it has become fluffy and has an egg like consistency) into food processor and pulse until everything is combined and batter is homogeneous and creamy.
5. Coat a donut mold pan with cooking spray, then pour batter into the mold, forming about 4 donuts. Bake in the oven for 10 minutes, or until bottom is set. Let cool for 5-10 minutes before removing donuts from the pan.
6. Top with Squarebar chunks, Rawmio drizzle, and crushed almonds. 
7. Enjoy!