After the 5K on Sunday I was craving something chocolately but wasn't up for a big effort. It was the perfect time to try out a recipe for vegan baked chocolate donuts from (never home)maker that I'd had my eye on for a while.

They came together quickly and weren't overly sweet plus are full of good grains and definitely delivered the chocolate I was craving. Exactly what I wanted.

Substitutions: In the recipe I substituted the wheat bran for flax meal since that's what I had on hand and I also added 3 tablespoons of cocoa powder plus a generous handful of chocolate chips. I love chocolate but Chris is definitely a chocoholic so we never skimp on chocolate. I used a muffin tin instead of mini bundts. For the frosting I used Earth Balance butter instead of coconut oil. 

It was the perfect post-race dessert...although I don't think I'll wait for the next race before making another batch!