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
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
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.