doughnuts with chocolate glaze and toasted coconut (vegan, Paleo, grain-free, gluten-free, dairy-free, egg-free, refined sugar-free)

What would you say if I said I had perfected vegan Paleo mini-doughnuts (donuts?!) that tasted incredible with a delicious chocolate topping and toasted coconut sprinkled on top?


I know the feeling. My family have just made a rather large decision we’ve been pondering over for quite a few weeks now, so I thought doughnuts would be an apt celebration. Topped with rich, dark chocolate and sweet, nutty toasted coconut, naturally.


Moist and satisfying vanilla bean cake/muffin mingle slathered in plenty of chocolate and coconut. It’s so good that dependant clauses can be forgiven. Story time: I made fifty of these cutie pies (sorry, couldn’t resist)  yesterday afternoon, and when I returned an hour later for vital taste tests, forty-six were gone. Gone! Doughnut-eating is totally in my genes.


Make these for a celebration with friends and family, a thoughtful gift for a loved one, or treat yourself with a well-deserved mini doughnut. Go on!


paleo dougnuts with chocolate glaze and toasted coconut

by Alessandra Peters

Prep Time: 10 minutes

Cook Time: 10 minutes


Ingredients (around 36)

    For the Dougnuts

    • 1 1/2 cup blanched almond flour
    • 1/2 cup arrowroot starch
    • 2 tablespoons coconut flour
    • 4 tsp baking powder
    • pinch salt
    • 1/2 cup apple sauce
    • 1/2 cup maple syrup
    • splash vanilla
    • 3/4 cup coconut milk
    • 2 tablespoons coconut oil

    For the Chocolate Glaze

    • 1 cup cacao powder
    • 1/3 cup maple syrup
    • water

    For the Toasted Coocnut

    • 1 cup dessicated coconut


    For the Doughnuts

    1. Preheat oven to 350F/180C.

    2. Combine all dry ingredients in a large bowl. In a seperate bowl, combine all wet ingredients.

    3. Stir wet ingredients into the dry and stir until combined.

    4. Grease a doughnut tin with coconut oil – I used a silicon mini-dougnut mould.

    5. Using a piping bag or a ziplock bag with the corner cut off, pipe mixture into the doughnut pan.

    6. Bake for 10-12 minutes until golden brown. Let cool, then dip in chocolate sauce and sprinkle with toasted coconut. Enjoy!

    For the Chocolate Sauce

    1. Combine cocoa powder and maple syrup in a bowl. Add water teaspoon by teaspoon until you get a glossy, droopy mixture capable of holding soft peaks.

    For the Toasted Coconut

    1. Spread the dessicated coconut in a large frying pan. On medium heat, toss the coconut with a wooden spoon for 2-4 minutes until golden brown.

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    sea salt caramels (dairy-free, gluten-free, refined sugar-free, egg-free, grain-free, paleo)

    Imagine pure deliciousness, sprinkled with fleur de sel and wrapped up in a cute little wrapper.


    I’m almost positive that picture would look something very similar to these sea salt caramels.  Creamy, rich, luxurious caramels with a sprinkling of sea salt which really gives it that sumptuous touch. I would be perfectly fine with a whole slab of the stuff, but wrapping them individually gives them that special touch.


    Speckled with vanilla bean pods, the golden caramel contrasts beautifully with the white, course fleur de sel sprinkled on top. Chewy yet soft, melt-in-the-mouth yet lingering, these caramels are the perfect treat.


    Rich, creamy coconut milk is boiled together with sweet, sticky maple syrup until it reaches a thick, viscous, wonderfully delicious mixture, which is then stirred until lusciously syrupy and spread out, ready to be pulled or cut and rolled up.


    In fact, they are so good I have made them three times in the past week… what can I say? All in the name of recipe testing!


    sea salt caramels

    by Alessandra Peters

    Prep Time: 1 hour


    • 2 cans coconut milk
    • 1 cup maple syrup
    • 2 vanilla beans
    • fleur de sel


    1. Cut vanilla beans in half and scrape out the pods. Add these, together with the rest of the ingredients, to a medium saucepan and bring to a gentle boil.

    2. Continue to boil gently for another 50-60 minutes, or until golden and thick. This is around 265 degrees F on a candy thermometer.

    3. Remove from the pan and transfer to a glass bowl. Leave for 2-4 minutes, then whisk vigorously until smooth.

    4. Pour the mixture out onto a sheet of parchment paper. Sprinkle generously with fleur de sel, let cool for another hour or so, and then pull or cut into small pieces and wrap in small squares of organic parchment paper.

    5. Enjoy!

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    cauliflower rice sushi (raw, vegan, Paleo, grain-free, gluten-free, dairy-free, egg-free, nut-free, SCD)

    Oh my goodness.

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    There are no words to describe how wonderful this sushi is! It tastes exactly like the ‘real’ thing, but can be made in under 10 minutes and feels lots lighter on the stomach, which obviously means you can eat more of it! As a child, I was always revolted by the idea of eating raw fish, so I generally stayed away from anything sushi-like.

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    That is, until I discovered cucumber and spring onion sushi a few years ago! It’s a flavoursome yet delicious combination which really does work. This cauliflower sushi has a wonderfully light texture and feels much lighter on the stomach than traditional sushi, which my voracious appetite certainly doesn’t mind!

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    Soft to touch, smelling intoxicatingly of the sea thanks to the saltiness of the seaweed, this decadent marriage of nori, creamy cauliflower rice, and crunchy, slightly spicy cucumber and spring rolls is a delicious treat when you need a salty hit!
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    I suggest doubling the recipe – there’s nothing worse than running out of sushi! – and feel free to experiment with different fillings! I have tried mango with sweet chilli sauce and carrot as well – both were delicious!

    cauliflower rice sushi

    by Alessandra Peters

    Prep Time: 10 minutes


    Ingredients (serves 4)

    • 1 sheet nori
    • 1 head cauliflower, washed and dried
    • 2 tbsp pine nuts
    • 1 tbsp sesame oil
    • 1/4 cucumber, sliced thinly
    • green ends of 4 spring onions


    1. Grate the cauliflower using a large box grater or in a food processor. Crush the pine nuts, then add those to the grated cauliflower along with the sesame oil. Stir well to combine.

    2. Spread the cauliflower mixture onto the nori sheet evenly. Slice the cucumber and spring onions into thin strips, then line up evenly across the nori. Using a sushi mat, roll up the nori carefully and tightly.

    3. Refrigerate for 1-2 hours to allow flavours to meld.

    4. Slice and enjoy!

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