Before it gets too hot to even think about hanging out with your stove, I chose to post these Paleo Chocolate Donuts with Dark Chocolate Icing! 🍩 Can you accept they're broiler prepared and not singed?! 😮 😍
As I discussed in my maple doughnut formula, my mother used to take my sibling and I shopping for food with her after school and she'd let us get a container of the naturally prepared doughnuts at the store. 😋 Let me be straightforward here, I generally went straight for the chocolate doughnuts with the rainbow sprinkles—the sprinkles should have been on there to make the doughnut complete for reasons unknown. 😆
Sadly, despite everything I haven't had the option to discover Paleo rainbow sprinkles, however these ones envisioned (India Tree Rainbow Sprinkles) have no counterfeit colors of flavors, in spite of the fact that regardless they contain corn and granulated sugar.
- Paleo Chocolate Donuts
- 1 cup blanched almond flour (112g)
- ⅓ cup raw cacao powder (about 27g)
- 3 tablespoons coconut flour (21g; check your label because brands can vary in weight)
- 3 large organic eggs, room temperature
- ⅓ cup pure maple syrup (can sub raw honey if you prefer)
- 3 tablespoons organic unrefined, extra virgin coconut oil, melted and cooled (42g)
- 1 tablespoon warm unsweetened vanilla almond milk (can sub another non-dairy milk of choice)
- 1 teaspoon pure vanilla extract
- ½ teaspoon organic apple cider vinegar
- ½ teaspoon baking soda
- ¼ teaspoon sea salt, or to taste
- ⅛ teaspoon cinnamon, preferably Ceylon cinnamon (optional)
- Dark Chocolate Icing
- 2 tablespoons raw cacao butter (28g) (can sub organic unrefined extra virgin coconut oil if you don’t have any cacao butter)
- 1 tablespoon organic unrefined, extra virgin coconut oil (14g)
- 2 ½ tablespoons raw cacao powder (about 12g)
- 2 tablespoons pure maple syrup
- ¼ teaspoon pure vanilla extract
- Pinch of sea salt (optional)
Instructions
- Paleo Chocolate Donuts
- Grease your donut pan or silicone donut mold with coconut oil. If using a silicone donut mold (THIS is the one I used above) also set it atop a baking sheet for easy transporting. Preheat the oven to 350°F
- Next, add all the dry ingredients in a large mixing bowl and whisk together.
- Then, in a medium bowl add all the wet ingredients and whisk together.
- Thereafter, pour the wet ingredients into the dry and mix with a spatula or wooden spoon until everything is incorporated.
- Now, pipe or spoon the batter into the donut cavities until they’re ¾ of the way full.
- Bake the donuts for 15-17 minutes, or until the edges are crisp and a toothpick comes out clean with inserted in a donut.
- Let the donuts sit in the pan/mold for about 5 minutes then remove them, flip them over, and transfer them to a cooling rack.
- While the donuts are cooling, make the icing.
- Dark Chocolate Icing
- Add the raw cacao butter and coconut oil in a double boiler.
- Once melted, whisk in the maple syrup
- Then, whisk in the raw cacao powder and salt.
- Lastly, whisk in the vanilla extract.
- You can also do this by melting the cacao butter and coconut oil in the microwave and then proceeding (*Please note that microwaving will eliminate a lot of the raw benefits of the ingredients).
- Once the donuts have cooled, dip them in the icing and set back on the cooling rack.
- Then, move them to the fridge for a few minutes so the chocolate hardens.
- Repeat the dipping/cooling process 1-2 more times until all the glaze has been used up. Enjoy! 🙂
Read more our recipe Avocado Muffins #desserts #cakerecipe #chocolate #fingerfood #easy
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