Chocolate & Pistachio Buckwheat Mini Donuts

• 1/2 cups Buckwheat Flour
• 1 cup Whole Wheat Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoons Nutmeg
• 2 teaspoons Vanilla Powder
• 6 whole Pitted Dates
• 1/3 cups Milk
• 1/3 cups Greek Yoghurt
• 1 whole Egg
• 2 Tablespoons Agave Syrup
• 1 bar (100g Size) Chocolate, Melted
• 1/2 cups Pistachio Crumbles

1. Mix all the dry ingredients together in a bowl: buckwheat flour, whole wheat flour, baking soda, baking powder, nutmeg and vanilla powder.
2. In a blender, pulse dates, milk, yoghurt, egg and agave syrup until mixture is smooth. Add to the dry ingredients until everything is well combined.
3. Fill mini donut molds with the mixture. Use some water on your fingertips to pat the mixture in the molds.
4. Bake for 8-10 minutes. Let cool for 10 minutes.
5. Dip donuts into melted dark chocolate and sprinkle with pistachio crumbles.

flour, whole wheat flour, baking soda, baking powder, nutmeg, vanilla powder, dates, milk, greek yoghurt, egg, syrup, chocolate, pistachio crumbles

Taken from tastykitchen.com/recipes/desserts/chocolate-pistachio-buckwheat-mini-donuts/ (may not work)