Donut Socca Recipe

by Lori and Michelle on February 15, 2011

Hello friends,

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Lori and I are always thinking of news ways to make our beloved socca. And this Valentine day was no different.  We knew we wanted something similar to our last chocolate socca.

Things we thought of before putting this recipe all together:

  • Want something chocolate
  • Want a unique shape
  • Want it to be socca based
  • Want something pink

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Chocolate Donut Socca with Raspberry Creme Filling (gluten-free, vegan, dairy-free, soy-free, low sugar)

Ingredients:

  • 1/2cup + 1tbsp  garbanzo bean or chickpea flour
  • 2/3 cup water
  • 1/4 tsp salt
  • 3 tbsp carob or chocolate powder (we did a combo of both)
  • 1/2 tsp whole lavender leaves

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Directions:

  • Grab donut maker pan (makes about 6 small donut circles)
  • Place garbanzo bean flour, sea salt, chocolate powder, and water into bowl and whisk together till well combined. Set aside.
  • Rub some oil or butter of choice in donut pan.
  • CAREFULLY fill each donut hole in pan with socca batter.
  • Place in oven and bake for about 12-15 minutes or until donut socca feels done.

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Raspberry creme filling:

  • 2 tbsp raspberry juice (from thawed frozen raspberries; or could use a few whole raspberries)
  • 10 drops stevia
  • 1 tsp sunflower lecithin (optional)
  • 1/2 cup coconut butter

Place our ingredients into blender and blend till smooth.

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Put the  whole dish together. Place one donut socca circle down fill with some raspberry creme, and repeat till you have yourself a stack. And lightly dust plate with a few lavender leaves.

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Devour and enjoy every bite with LOVE :)

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Love how savory the chocolate socca balances with the sweet creamy filling!

And please remember this is a socca texture not a donut!!! We just called it a donut because of the shape :)

Till next time,

L&M

{ 31 comments… read them below or add one }

Sarena (The Non-Dairy Queen) February 15, 2011 at 2:48 pm

Love the disclaimer! I am a huge fan of a sweet topping to a less sweet baked good. These look and sound delicious!

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Pure2 February 15, 2011 at 3:06 pm

Thanks Sarena! Sometimes we even need disclaimer for a recipe, LOL

Mimi (Gingersnaps) February 15, 2011 at 2:59 pm

That is so cute! Thanks so much for making it low sugar. I like sweet things…but sugar does not like me, haha.

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Pure2 February 15, 2011 at 3:07 pm

Mimi sugar does not like us either!

janetha February 15, 2011 at 3:04 pm

You can call anything with a hole a donut! :) I need to try this recipe. I made a socca from Ashley’s page and it was so good. I bet a dessert version would rock my socks.

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Pure2 February 15, 2011 at 3:07 pm

Thanks Janetha :)

Katie February 15, 2011 at 4:55 pm

You never cease to amaze me with your socca creativity.

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Eden February 15, 2011 at 6:09 pm

I’m totally trying this! I heart my doughnut pan, I think I’d cry if someone kidnapped it!

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Pure2 February 15, 2011 at 6:48 pm

Eden – we love our donut pan too :)

Katie February 15, 2011 at 6:58 pm

These look amazing!!!! I wish I had a donut pan!!!!

What brand of the garbanzo flour do you recommend?! xoxo

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Pure2 February 15, 2011 at 7:43 pm

Katie we like Bob Red Mills brand!

lynn @ the actor's diet February 15, 2011 at 7:38 pm

ha ha! love your texture disclaimer

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Pure2 February 15, 2011 at 7:44 pm

Thanks Lynn -we needed it for this recipe, LOL

crazy me crazy with three February 15, 2011 at 9:12 pm

Im going to try this in my walffle maker!

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Pure2 February 16, 2011 at 5:12 am

Jewel that sounds great, I wish I had a waffle maker to play around with ;)

Hannah February 15, 2011 at 10:02 pm

Oh, I adore lavender in sweet dishes! To be honest, I’ve only had it in chocolate so far, but I’m fairly certain I’ll think this tastes amazing :)

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Pure2 February 16, 2011 at 5:13 am

Thanks Hannah, yeah we love lavender and thought this would be fun to add in to this dish :)

Ashley February 15, 2011 at 10:19 pm

LOVE the photos!!! This looks excellent!! Love the cream filling..mmmm

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Pure2 February 16, 2011 at 5:13 am

Thanks Ashley!!!!!

Katey @ Bonne Sante February 16, 2011 at 3:27 am

This recipe is outta-control cute.

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Amy February 16, 2011 at 4:52 am

I totally need to buy some garbanzo bean flour and try your socca recipes. I thought I had bought some the last time i went to the grocery store, but I must have out it back. I am definitely buying some on my next trip tomorrow and making some socca as soon as I can!

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Pure2 February 16, 2011 at 5:14 am

yay Amy!!!

astrorainfall February 16, 2011 at 7:39 am

Gosh you guys are so creative. Very pretty!!

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hihorosie February 16, 2011 at 9:41 am

Mmm…so fun and lovely and looks so amazing! Makes me want to go get a donut pan.

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Pure2 February 16, 2011 at 12:12 pm

Heidi :)

nelly February 16, 2011 at 11:14 am

such a beautiful dessert ladies…and i love anything with lavender incorporated into it…

=)

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Ela February 16, 2011 at 1:20 pm

I love how you share the creative process, that you wanted such and such a list of things and came up with something as a result. It’s so enjoyable to read about and really resonates for me. And this whole thing sounds super-yummy!
love
Ela

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Kate @thepseudovegan April 16, 2011 at 6:42 am

I have been obsessed with socca lately! It would be awesome to make a socca dessert :) Can I omit the lavender, or use anything else? I am not big on the taste of lavender. Probably because I used to use the lavender pillow spray and just got sick of it HAHA!

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Pure2 April 16, 2011 at 7:25 am

Yes Kate you can really add any flavor you like have fun with it

eden October 7, 2011 at 4:30 pm

what temp. do you bake socca at?

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Lori and Michelle October 7, 2011 at 6:25 pm

we bake it either at 375 or 400 degrees.

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