matcha carob doughnuts with avocado black bean cream

It sounds like the weirdest combination, but it's so delicious!! 

for 6 doughnuts


  • 1/2 whole wheat flour
  • 1/2 cup white flour
  • 1/2 cup almond milk
  • 1/3 cup maple syrup
  • 1/4 cup ground flax seeds
  • 2 tbsp apple sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla powder
  • 1 tsp baking soda
  • pinch of salt
  • 1 tbsp matcha powder
  • 1 tbsp carob powder


  • 8 oz cooked black beans
  • 1/4 - 1/2 cup cashews (I used raw ones)
  • 1/4 of an avocado
  • 1/4 cup maple syrup 
  • 1tbsp cocoa powder
  • 1 -2 tbsp orange juice
  • 1 tsp vanilla powder
  • coconut shreds
  • orange and lime zest
  • 3 small strawberries
  • 3 kumquats
  • some whole cashews
  • fresh or dried mint leaves 

Preheat oven to 350 F. Combine all the dry ingredients for the doughnuts except for the carob and matcha powder. Add all the wet ingredients and mix well until there are no clumps. Divide the batter into 2 equal parts and add the matcha powder to one and the carob powder into the other and mix both well. With a teaspoon put equal amounts of the matcha and carob batter into each mold of a doughnut tin. Bake for about 25 minutes. When the doughnuts are done, let them cool for at least an hour before you decorate them with the topping.
For the topping put all the ingredients except for the coconut shreds, orange and lime zest, strawberries, cashews and mint leaves into a blender and blend until very smooth. Use a piping bag to decorate the doughnuts and top off  with kumquat, strawberries, cashews, orange and lime zest and coconut shreds.