CHOCOLATE FUDGE DONUT WITH RASBERRY JAM FILLING (vegan)

I have adopted a part for this recipe from the Chocolate Covered Katie Blog. I have been inspired by her amazing work for a while now and I think she deserves to be mentioned here. I took her fudge recipe and made it into a donut sandwich with fresh raspberry jam. The Donut will turn out really gooey and fudgy and with a donut baking tray they will get the perfect shape.

Chocolate Fudge Donut:

  • 120g shredded zucchini
  • 1 fresh apple chopped and blended
  • 1 banana blended
  • 1 cup water
  • 1 handful dates and 1 handful raisins soaked in hot water
  • tsp of vanilla extract/ powder (can use more if you like)
  • 1/4 cup of linseed oil
  • 1 cup soy milk
  • 1/2 cup of flaxseed
  • 3/4 cup cocoa powder
  • 1 cup of flour
  • 1/2 tsp salt
  • 1 tsp baking powder

Raspberry Jam:

  • 250g of frozen raspberries or any berries
  • 1/s tsp Agar-Agar (vegetarian gelatin)
  • 100ml agave syrup

Add the first 9 ingredients into a blender and mix well. Then mix the dry ingredients together and ad to the liquid mixture. Taste if the dough is sweet enough, if not add a little agave syrup. Pour into the donut moulds and bake at 200 degrees for 20 minutes. Let cool for at least an hour and remove the donut halves gently as they are quite delicate when they are still warm. Blend the berries, Mix the Agar-Agar with 1 tblsp water and mix with the berries. Boil mixture for 5 minutes stirring occasionally. Sweeten with the agave syrup and let cool, for 30 minutes. Slap the jam between the donut halves and dust with icing sugar, voila!