Picnic with Mini Donuts & Strawberry Mimosas

May is my favorite month! It always has been. Probably because it’s my birthday month…well, honestly, it is because it’s my birthday month;) but I also love the spring weather, flowers, and how the warmer temps and sunshine bring excitement and happy moods.

I’ve been wanting to share a fun, simple picnic on the blog, plus I’ve been wanting a new picnic basket and blanket, so I stopped by Target and purchased my new picnic essentials as a birthday gift to myself {yes, I did!}. Obsessed with my new little basket and blanket. I linked all of my picnic items plus some additional cute options at the end of this post for you!

What could be better than a Picnic with Mini Donuts & Strawberry Mimosas? I think not a whole lot! And what makes it even better is that there should be no guilt whatsoever when enjoying these! They are gluten-free, dairy-free, flourless, and made with my favorite natural baking sugar, coconut sugar. Also, you could call them superfood donuts because they are made with cacao powder, an antioxidant packed superfood. I threw this birthday picnic to enjoy with my hubs and little pug, Scarlett, and also to share with you for an easy spring entertaining idea! You could throw a donuts and champagne picnic for some girlfriends, enjoy with your love and dog like I did, or you could grab a good book and have some great alone time sippin’ on mimosas and eating healthy donuts!

Mini Gluten-Free Chocolate Donuts

Makes 30 mini donuts

Donut Ingredients:

1 cup coconut sugar
½ cup cacao powder
1 organic, free-range egg
½ tsp baking powder
1 tbsp ground flaxseed
½ cup coconut milk {organic, unsweetened full-fat version in can, usually in baking aisle or Asian food aisle}
½ tsp vanilla
¼ tsp cinnamon
1/8 tsp sea salt
1/3 cup mini vegan chocolate chips {I like the Enjoy Life brand}
Coconut oil for greasing mini donut pan

Chocolate Icing Ingredients:

¾ – 1 cup vegan chocolate chips
Organic sprinkles

Directions:

Preheat oven to 350 degrees.
Combine sugar, cacao powder, baking powder, flaxseed, cinnamon and sea salt in mixing bowl and mix together.
In a separate smaller bowl, combine coconut milk, egg and vanilla and whisk together.
Combine wet ingredients with dry ingredients and mix well.
Fold in the chocolate chips.
Grease your mini donut pan with plenty of coconut oil.
Spoon dough into each donut mold.
Bake 8-10 minutes. Make sure to keep an eye on them so they don’t burn.
While donuts are cooling, make your chocolate icing.
Melt chocolate chips using a double boiler.
Drizzle melted chocolate over donuts.
Top with sprinkles, pop the champs and enjoy!