Ingredients:

-       1 banana

-       1 ¼ cup powdered gluten free oats

-       ½ cup almond flour

-       ¼ cup cacao powder

-       ½ tsp baking soda

-       2-3 dates

-       ½ cup almond milk

-       2 tbsp coconut oil

-       1 tsp apple cider vinegar

-       1 tsp vanilla extract

-       ½ cup monk fruit sweetener

-       2 tbsp peanut butter

-       1/3 cup sugar free dark chocolate chips

Method:

-       Preheat oven to 375-degree F. I have used a silicon donut molds so no need to grease them.

-       Add all the ingredients in a blender except for dark Choco chips. Blend it until smooth. Also, the mixture is a little thick not too runny.

-       Put the batter in a piping bag and pipette out in the donut molds. Bake for 15 – 20 mins until the donuts are fluffy and a clean toothpick comes out from it.

-       Remove from the oven and let it cool for few minutes.

-       For the glaze, take dark Choco chips in a bowl. Microwave it for 30 seconds until it melts. Add a little almond milk if needed. Microwave for 10-15 seconds more and mix it well until all the chunks are melted.

-       Drizzle over the donuts or place a spoonful and spread it well. Enjoy! You can store these for at least two days.