Are you ready for a chocolatey treat? Well these chocolate donuts are for you! The texture is exactly what you would want in a donut, and being dipped in chocolate makes them that much better. I will let you in on a little secret too…they are healthy!
As you skim your list of things to grab from the pantry, you will notice a handful of healthy baking ingredients. Pretty cool, right? So go ahead and make them for breakfast, snacking, or even as a dessert. There is no doubt your sweet tooth will be completely satisfied, as well as your tummy. If you are familiar with baking using coconut flour, you know this can be a tricky ingredient. Never fear with this recipe! This donut yields a fabulous taste- not dry and crumbly like some other coconut flour based recipes.
You have the option of using grass-fed butter or coconut oil for a dairy-free version. Top these chocolatey treats with whatever you are craving. For a festive touch, I simply toasted some unsweetened coconut flakes with some matcha tea powder and a touch of MCT oil. Just toast them for a few minutes, and you have yourself a eye catching topper, no sweetener needed. Of course sprinkling them with some chopped nuts, seeds, cacao nibs, or any other gem you can think of works great too! Enjoy my friends!
For the Donuts:
1/2 cup coconut flour
1/2 cup raw cacao powder
1/4 cup arrowroot starch
3/4 tsp baking soda
1/4 tsp sea salt
1/2 cup grass-fed butter or coconut oil, melted
1/2 cup pure maple syrup
1 tsp vanilla extract
1/2 cup full fat coconut milk
For the Frosting:
5 ounces (or 1 cup) unsweetened baking chocolate, 100% cacao
3 Tbs coconut oil
5 Tbs pure maple syrup
1 tsp vanilla extract
Green coconut flakes- toss 1 cup of unsweetened coconut flakes with 1 tsp matcha powder and 1 tsp MCT oil or coconut oil. Toast at 350°F for 5-10 minutes, tossing frequently.
Sprinkle with chopped nuts, seeds, or cacao nibs
1. Preheat oven to 350°F. Depending on the type of donut pans you are using, grease the donut wells with butter or coconut oil. I use these pans and they require no additional greasing.
2. In a medium bowl, mix all of the dry ingredients. In a separate bowl, mix the butter, eggs, maple syrup, vanilla, and coconut milk until well blended. Then combine the wet and dry ingredients.
3. To easily transfer the batter from the bowl to the donut pans, use either a pastry bag or decorating kit. It's a time saver. If you don't have access to either one of those options, simply use a small spoon to scoop the batter into the donut wells.
4. Smooth the batter out evenly and bake for about 20 minutes. Place the donuts on a wire rack to cool.
5. While the donuts are cooling, in a small saucepan, start making the frosting. First, melt the chocolate over low heat. While the chocolate is melting, add the coconut oil and coconut butter to the saucepan. Stir continuously for a few minutes to avoid burning and when you notice things starting to melt, add the maple syrup and vanilla extract. Continue to stir until all of the ingredients are melted and well combined.
6. Dip the donuts in the chocolate. Add unsweetened toasted coconut or other toppings if desired. Allow the chocolate to harden, maybe an hour. Then devour! Makes 12 donuts. You can store the donuts at room temperature for 2 days, or for longer storage, place them in your refrigerator.