Happy Skin Kitchen Bakes Up Some MIA Treats


Hello MIA fans!

I’m Elisa from Happy Skin Kitchen (www.happyskinkitchen.com) and I was delighted to be asked to help MIA showcase their amazing chocolate in style.

I’m officially obsessed with these mini double chocolate donuts! They are so fluffy, chocolatey and I seriously can’t stop eating them! They are completely gluten free and I am so pleased that the consistency is still airy without being too dry or crumbly. To make them even more indulgent I have dipped them in melted MIA 75% cocoa chocolate which has great depth of flavour and is so rich and velvety, perfect for baking or just on its own.

I love that MIA source the ingredients, manufacturer and even package their chocolates in Africa and by doing so they give greater benefit back to the communities. This creates more jobs on a continent where a single income can support an entire family.  So celebrate chocolate week in style and do good at the same time. 

Hopefully you will enjoy



Makes about 8-10 donuts

1/2 cup of oat flour (just place some oats into a blender until you have a flour

1/2 cup of buckwheat flour

3/4 cup of ground almonds

1/2 cup of coconut sugar

1/4 cup of raw cacao powder

2 tbsp of ground flaxseeds

1 tsp of baking powder

1/2 tsp of bicarbonate of soda

A pinch of salt

3/4 cup of almond milk

1/4 cup of plain soy yogurt

3 tbsp of melted coconut oil

Donut moulds

For the glaze:

100g of Mia 75% cocoa Chocolate

A handful of cacao nibs or chopped nuts to sprinkle on top (optional)


  • Preheat the oven at 180 degrees Celsius.
  • In a large bowl mix together the oat flour buckwheat, ground almonds, coconut sugar, raw cacao powder, baking powder, bicarbonate of soda and salt. In a separate bowl whisk together the almond milk, soy yogurt and coconut oil. Pour the wet ingredients into the dry and mix together until you don’t see anymore flour. Let the batter sit for 5 minutes, don’t mix again as you want to keep the fluffy consistency.
  • Gently fill the donut moulds with batter, don’t overfill it as they will rise during the baking. Place the tray in the oven and bake for 18-20 minutes. I have used mini donuts moulds so I only baked mine for 13 minutes. Leave the donuts in the tray for 10 minutes before transferring them to a cooling rack for another 20-25 minutes.
  • While the donuts are cooling melt the MIA Chocolate. Dip the donuts into the melted chocolate and sprinkle them with some cacao nibs (if using). Let the chocolate cool down for another 10 minutes and enjoy!