Yeah, I know, you can say it. These doughnuts look goooooood! A fried rich chocolate doughnut (yes, you can bake these doughnuts also), peanut butter marshmallow filling, ripe bananas and lots of chocolate and peanut butter on top. With all that chocolate in every bite of these dairy free doughnuts (did I mention that they are dairy free?), I needed to use the right product that would give me a ton of sweetness, a little bit of bitterness and a beautiful silky sheen. Since Trader Joes Chocolate Chips became dairy, I’ve struggled with finding the right brand to use for melting AND for snacking. Enjoy Life Chocolate Chips are great but they are also very expensive. So when I was grocery shopping recently and saw an adorable red bag of chips that I’d never seen before, I threw a bag in my cart and took them home to try. Well, let’s just say that I ate the whole bag of chocolate chips and didn’t even get a chance to bake with them! This new brand, called California Gourmet, peaked my interest and thankfully became a sponsor at the third annual Kosher Food Bloggers Conference that I run every year. Swag, baby!!! Over 60 conference attendees, including kosher bloggers, brands and speakers, got a chance to try California Gourmet Chocolate and I suggest you go out and get some too. Their product has a higher cocoa content than most dairy free and vegan chocolate chips (45%) and they are now available in over 70 stores across America, including Pomegranate, KRM, Moisha’s, Gourmet Glatt, Season’s, Kosher Konnection, Evergreen, Riverdale Kosher Market and more!
So now let’s get down to the business of these insanely yummy chocolate doughnuts! I make a new doughnut recipe on my blog for Chanukah every year, including these Apricot-Plum Baked Doughnuts and Pumpkin Birmuelos, but I’ve never tried a chocolate dough. So in the spirit of my blog being all about testing new recipes and pushing myself to think outside the box, I made a fluffy and almost-cakey chocolate doughnut using melted chocolate right in the dough! Like I said, chocolate in every bite! The banana actually helps cut the sweetness (I know that sounds strange since bananas are sweet) but it really works! Just try it…or come on over and I’ll make you some.
I love the rising process…and I love punching down the dough!
Since the dough has chocolate and molasses, the doughnuts will keep their shape while frying because of their density. This is a fluffy doughnut but it also has a cake-like quality that I love.
Remember to keep your oil at 350 degrees F or at least keep it close to that temperature. If it gets too hot, your doughnuts will bake too quickly on the outside and the inside will be raw. If the oil is too cold, the doughnuts won’t cook fast enough and they will soak up too much oil. Yuck!
I had some scraps at the end (you can see them on the left side) so I fried those too. I may have even filled one with a chocolate sandwich cookie…
I whipped up the peanut butter marshmallow fluff and sliced some ripe bananas for the doughnut filling. Yes, we are eating chocolate doughnut sandwiches!
Then comes my favorite part. Pouring the chocolate glaze right over the doughnuts then drizzling them with a peanut butter glaze. How cute are those dreidels?!?!
When it comes to fried doughnuts, I think it’s always best to make them fresh. You can prepare all of the fillings and toppings ahead of time then fry when you are ready to eat. You can make these a day ahead of time but they will become a bit more dense as they sit at room temperature.
“Oh dreidel, dreidel, dreidel, I made you out of peanut butter and banana chocolate doughnuts….”
This post was sponsored by California Gourmet