Preheat the oven to 180 Fan / 200 C / 400 F / Gas 6
In a small bowl or mug put the ground flax seeds along with 2 tblsp cold water, stir together then set aside
In a large bowl put the flour, baking powder, bicarb, coconut sugar and cacao powder and stir together
In a medium bowl whisk together the milk, yoghurt, oil and nut butter until smooth and no lumps remain
Add the bowl of wet ingredients to the bowl of dry ingredients and stir together using a rubber spatula until just mixed. Make sure to scrape up from the bottom of the bowl so no ‘pockets’ of unmixed flour remain
Grease your donut tins or molds. I used silicon molds and brushed with a little oil.
Spoon the donut mixture into a large piping bag with either no nozzle or just a plain tipped nozzle then pipe the mixture, filling each ring to roughly two thirds full
Bake for 25 minutes until soft but spongy. Remove from the oven and allow to cool in the tins for 5 minutes
Gently but firmly tap the donuts out of the tins or molds onto a cooling rack and allow to cool completely
While they’re cooling, melt the chocolate chunks in a microwave or over a bain-marie (a heatproof dish set over a saucepan of barely simmering water)
When the donuts are cooled dip the rounded side of each donut in the melted chocolate, sprinkling with your choice of toppings every few donuts before the chocolate sets
Allow to set at room temperature then store in an airtight container for up to 3 days (though they really are best eaten fresh!)
I experimented with not oiling the molds and those donuts did NOT turn out!
If you're using silicon moulds put them on a tray before piping - this just makes it easier to get them in and out of the oven!
Recipe by The Cook & Him at https://thecookandhim.com/recipes/chocolate-hazelnut-donuts/