Paleo Chocolate Doughnuts

with a Cocoa Coconut Glaze

Hello everyone!! For those who don’t know…

 

Paleo - gluten free, dairy free, grain free, refined sugar free

 

There are a few other restrictions and guidelines but those are the basics.

These baked beauties came out delicious on the first try and they’re now, officially, a house favorite! I've had the idea of making paleo baked doughnuts for a while now and I had envisioned this super complicated process with tons of batches. To my surprise, it was the complete opposite. These doughnuts are so easy to throw together and even the glaze only takes a few minutes. If you're a quick, get-it-done kind of person, you'll love these. 

I'm not a fan, at all, of fried doughnuts, which is interesting because I love my sweets, but I’m alllllll about these baked doughnuts. They’re soft, sweet, chocolatey, and the glaze balances them out so well. 

The ingredients in this recipe are simple and fairly accessible. Reading the Tiff Tips box is really helpful for ingredient substitutes and instruction clarification.

I found doughnut pans on amazon for a great price! I think it was $10 for two 6-slot pans. If you, or your loved ones, enjoy doughnuts (or you just want to try this yummy recipe!) I think they’re a great investment. You can also use them to make homemade bagels which I’m hoping to experiment with in the future. 

If you’re a coconut fan, you will absolutely love this glaze. It’s got a cool flavor that balances the chocolate taste from the doughnut. It’s sweet, but not too sweet, and so easy to make! The glaze is loose at first but then sets nicely once refrigerated. 

For all those out there who really love their coconut...coconut flakes make a great topping for these doughnuts!

Decorating these is probably the best part! There are so many cute ways to be creative and individualize each one! I really love the drizzle one, my nephew liked the colorful sprinkles, and my niece obviously was in love with the pink. You can customize these for special events or celebrations and make them your own.

Definitely kid approved ;)

I loved this one...a sign that fall is almost here!

From being a Sunday doughnut kind of person to making these for a loved one’s birthday, these Paleo Chocolate Doughnuts can be enjoyed in many, many ways. I hope you all find your own fun way to enjoy them!!

Tiff Tips

  1. Don’t overfill the doughnut pan because the batter will rise and cover the doughnut hole. I would only fill about half full

  2. Tapioca flour can be substituted with cornstarch or all purpose flour, coconut sugar can be substituted with cane sugar, coconut oil can be substituted with almost any oil but take into consideration taste difference, honey can be substituted with any liquid sweetener, ACV can me omitted if necessary

  3. For the coconut milk, it needs to be full fat. You will only be using the top portion of the milk so try not to tip the can too much

  4. The glaze will be liquid at first but will set with time. Since these doughnuts need to be refrigerated, that will help the glaze set as well. I enjoy the doughnuts cold but my sister prefers to let them set out a few minutes before eating

Paleo Chocolate Doughnuts

with a Cocoa Coconut Glaze

makes 12 doughnuts

Ingredients:

Instructions:

Doughnuts:

  • 1 cup almond flour

  • 1/2 cup cocoa powder

  • 1/2 cup coconut sugar

  • 1 tsp baking powder

  • 1/4 tsp salt

  • 1/2 cup chocolate chips

  • 1/4 cup liquid coconut oil

  • 3 eggs

  • 1 tsp apple cider vinegar

  • 1 tsp vanilla

Glaze:

  • ~ 3/4 cup canned, full fat coconut milk, just the fat from the top of the can will be used

  • 1/4 cup chocolate chips

  • 1 Tbsp coconut oil

  • 1 tsp honey

  • 1 Tbsp tapioca flour (cornstarch or all purpose flour can be substituted)

  1. Preheat oven to 350 degrees

  2. Add almond flour, cocoa powder, coconut sugar, baking powder, and salt to a large bowl and mix until combined

  3. In a small bowl, melt chocolate chips (and coconut oil if solidified) in the microwave in 20-second intervals

  4. Add liquid coconut oil, eggs, vanilla, and ACV to chocolate chips and mix until combined

  5. Add wet ingredients to dry ingredients and mix until just combined

  6. Fill the doughnut pan slots about half full making sure not to overfill them 

  7. Bake in preheated oven for 20 minutes or until toothpick comes out clean 

  8. While the doughnuts are baking, melt chocolate chips in a small bowl in 20-second intervals

  9. Open can of coconut milk and carefully scrape fat from the top of the can into a measuring cup. You should get about 3/4 cup

  10. Add coconut milk to melted chocolate chips and mix together with a blender or whisk

  11. Add liquid coconut oil, tapioca, and honey and mix until fully combined

  12. Store in refrigerator until doughnuts are finished baking

  13. Remove doughnuts from pan and add glaze and other toppings onto them however you’d like

  14. Serve cold, room temp, or warm and enjoy!!

 

Store in refrigerator for up to 10 days 

~balancedboppliving~

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