Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6.
In a small bowl or mug put the ground flax seeds along with 3 tbsp cold water, stir together then set aside.
In a large bowl put the flour, baking powder, bicarb, cocoa powder, cinnamon and nutmeg and stir together.
In a medium bowl whisk together the milk, Choc Shot Orange Spice, Fruit Syrup and yoghurt and fold in the flax seed mixture.
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 doughnut tins or moulds and spoon the doughnut 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.
When the doughnuts are cool spread a little of the Choc Pot on top of the rounded side of each doughnut and scatter the sprinkles
*We cannot guarantee that this recipe is allergen free.