We all know you can add our mushrooms powders to smoothies, teas and coffee but baking with them takes it to a whole new level! Our friends at VitaCost created these delicious mini-chocolate REISHI donuts. This is a recipe you don't want to miss! 

Mini Chocolate Reishi Donuts with Vanilla-Beet Frosting

Servings: 24
  • 2 cups Bob’s Red Mill Super-Fine Almond Flour
  • 1 cup Navitas Organic Coconut Sugar
  • 1/4 cup Navitas Cacao Powder
  • 4 organic eggs
  • 1 Tbsp. Vitacost Organic Coconut Oil or Fourth & Heart Ghee, melted
  • 1 tsp. Vitacost Organic Ground Cinnamon
  • 2 tsp. OM Organic Reishi Mushroom Powder
  • 2 tsp. vanilla extract
  • 1/2 tsp. Bob’s Red Mill Baking Soda
  • 1/8 tsp. Redmond Real Sea Salt
  • 4 Tbsp. Simple Mills Organic Vanilla frosting
  • 1/2 tsp. MRM Raw Organic Red Beet Powder
  • Let’s Do Organic Confetti Sprinkelz, optional
  1. In a large bowl, combine dry ingredients and mix well. Set aside.
  2. In a medium bowl, whisk wet ingredients. Pour into dry ingredients and mix well.
  3. Transfer dough to a large resealable bag. Snip off one corner.
  4. In greased mini electric doughnut maker or mini doughnut pan, pipe dough until each well is about 2/3 full. Cook according to doughnut maker or pan directions. Note: Electrical doughnut maker should take around 2 minutes. Flip if needed and cook 1 more minute. Mini doughnut pan should take 10-12 minutes or until an inserted toothpick comes out clean.
  5. Set donuts on a wire rack to cool while you prepare the frosting.
  1. In a bowl, mix frosting and beetroot powder until light pink. Frost each donut and top with sprinkles and/or other desired toppings.

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