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.

    Powered by Recipage

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

    Write a little note! Thank you so much for commenting.

    Fill in your details below or click an icon to log in: Logo

    You are commenting using your account. Log Out /  Change )

    Google+ photo

    You are commenting using your Google+ account. Log Out /  Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out /  Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out /  Change )


    Connecting to %s