Red Bean, Chocolate and Hazelnut donuts

Prep Time 15 minutes
Cook Time 15 to 20 minutes
Servings 8 donuts
Legumes are popular, and for good reason. Did you know that 2016 has been declared the International Year of Legumes? Despite this, they don't always have the place they deserve in children's diets. Legumes are nutritious, easy to find, have a long shelf life and are one of the best ways to get the best bang for your buck when it comes to food. One more thing you might not know about legumes: they can be added to your desserts! These chocolate cupcakes are so soft that you'll want to have 2 ... or 3 ... or 10! They'll keep for several days in an airtight container, and can also easily be frozen to save for later.

How it's Made:


  • 2 cups of cooked, rinsed and drained red beans
  • 1 cup of almond milk
  • 2 tablespoons of hazelnut butter
  • 1 tablespoon of vanilla extract
  • 1/2 cup of cane sugar
  • 1/2 cup of raw cacao powder
  • 1 cup of whole-wheat flour or all-purpose gluten-free flour
  • 2 teaspoons of baking powder
  • 1/3 cup of 70% raw cacao chocolate chunks
  • 1/2 cup of chopped hazelnuts


  1. Add the beans, sugar, almond milk and cacao powder to the bowl of a food processor. Mix until smooth and creamy. 
  2. Transfer to a large bowl. Slowly mix in the flour, baking powder, and vanilla. 
  3. Grease a muffin tin (or donut pan) with a bit of coconut oil. 
  4. Drop some of the chopped hazelnuts in the bottom of each section of the muffin tin and then fill about 1/4 full with the batter. 
  5. Preheat the oven to 350°F and bake for 15 to 20 minutes, depending on the size of your muffin tin. Check for doneness with the tip of a knife. 
  6. Remove the cupcakes and place on a cooling rack. Let cool for several minutes.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.