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Juicy blackberries create jammy pockets of sweetness while vegan white chocolate chips make these fluffy cake donuts an extra luscious healthy treat!
I donut post nearly enough donuts.
Which means I donut get to use that terrible pun nearly as often as my cheeseball heart desires.
Today marks the day that something I love very much makes it’s donut debut on the blog. That beloved something is white chocolate.
I love white chocolate. Like a lot. Like maybe more than dark chocolate, but that feels too bold to declare for sure. And I can’t believe it has taken me this many years to finally include the words white chocolate in a recipe name. The thing is that vegan white chocolate is hard to come by. And DIYing it with cocoa butter sounds hard. I prefer to just sniff the block of cocoa butter and revel in it’s wondrous aroma than actually melt it down and make something of it.
What changed? Well actually just that my health food store started carrying this one brand of vegan white chocolate chips. But that was enough to inspire me to finally bring white chocolate to the blog!
*insert jazz hands emoji times 5 here*
So yeah, I’m going to do that annoying thing where I tell you about some specialty hard-to-find fun product without an easy cheap alternative. #sorrynotsorry
The little white chocolate morsels that served as my muse for this donut-making adventure are from a brand called Pascha. They have bars and chips and all the yummy chocolate things. And they are certified organic and fair trade and all that good stuff. But what I was most jazzed to see are these vegan white chocolate chips made with just 4 simple ingredients: cocoa butter, rice milk powder, cane sugar, and vanilla. So that’s pretty snazzy.
They look and taste mostly like white chocolate chips. I mean they are not a cookies-and-cream-minus-the-cookies clone, but they are really yummy. However they do not bake into gooey cream-colored blobs of meltiness like your normal white chocolate chip. I searched high and low amidst the soft donut insides and not a single gooey chip glob could be found. So white chocolate CHIP blackberry donuts they were not.
While the chips may have been playing disappearing tricks on my eyes, my tastebuds picked up on them right away. The cocoa butter flavor permeated every bite of these berry-spotted donuts with it’s hard to describe vanillusciousness.
So I did some ingredient order rearranging, and blended the chips in with the wet ingredients so tiny tidbits of white chocolate would be infused into every fluffy bit of the these round rings of cake. The lil unseen extra sweet something that makes these donuts more dessert-y than just a berry donut. Not that I’m hatin’ on regular berry donuts or anything, love those guys. Especially the blueb ones.
Speaking of berries, did you know that they do not sell bags of frozen just the blackberries? Or maybe they were just out at the particular store on the particular day I went. So I had to buy frozen all the berries and pick out just the blackberries <- DEDICATION. And of course I bought two bags because there was no way to estimate how many blackberries one pound of mixed berries would yield. So if you find yourself in the same situation, lemme save you the trouble by telling you that one bag = plenty. And if you have to toss in a few blueberries to make up the difference, your secret is safe with the berries.
I felt like a child with a bag of trail mix where the blackberries represented M&Ms and I was on a mission to pick out every last one. And when I say child, I mean anyone with the good sense to know that chocolate > nuts or dried fruit.
Whoa did we just covered proportions and inequalities in one food-to-food metaphor? That’s the most math I’ve done all year…I’m gonna need another donut after all that brain expenditure.
Anywho, back to donuts. So I blended white chocolate right into the date-sweetened batter, thickened things up with your fave oat flour, pulsed in the berries just enough to get jammy-ness in every bite but not turn them entirely purple, and voila! FOF x White Chocolate is officially a thing.
Now if you cannot find vegan white chocolate chips, here’s what I’m thinking…
-Use regular chocolate chips instead because berries + chocolate = yum!
–Skip em’ because berries + donut = yum!
-Attempt to make your own, but I’m not even going to link to a recipe because I have not tested any of them and make no guarantees
-Use coconut butter chunks instead…shhhh! I have made vanilla coconut butter bark many times, which you could easily break into chunks and mix into the batter. These are all approximations, but something along the lines of: 1/2 cup coconut butter + 1/4 cup coconut oil + 2 tbsp maple syrup + 1/2 tsp vanilla bean powder. Melt, mix, spread thin, and freeze.
So what is a person supposed to do with TWO bags of frozen mixed (minus the blackberries) berries? Well you will have to wait until next week for the answer to that berry query…
White Chocolate Blackberry Donuts
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 donuts 1x
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Description
Juicy blackberries create jammy pockets of sweetness while vegan white chocolate chips make these fluffy cake donuts an extra luscious healthy treat!
Ingredients
Scale
- 12 pitted medjool dates
- 1/2 cup non-dairy milk
- 1 cup oat flour
- 1 tsp lemon juice
- 1 tbsp baking powder
- Pinch of salt ((optional))
- 1/2 cup vegan white chocolate chips ((see post above for other options))
- 1 cup frozen blackberries ((do not use fresh, the donuts be too moist/mushy))
Instructions
- Preheat the oven to 350F.
- Blend the dates, non-dairy milk, and white chocolate chips.
- Add the lemon juice, baking powder, and oat flour. Blend briefly just to combine.
- Add the frozen blackberries. Pulse or stir them in, do not over-blend or the batter will turn purple/grey.
- Spoon into an oiled donut pan. Smooth the tops.
- Bake for about 25 minutes at 350F.
- Cool for at least 10-15 minutes before carefully removing from the pan.
- Enjoy!
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