Last night I was craving something sweet – no surprise there. Usually I would whip up a batch of Chocolate Chip Cookies, but when I went to retrieve the baking sheet I noticed my little yellow donut maker in the corner of the cabinet. I realized even though I had big ambitions of making all kinds of delicious paleo donuts, I hadn’t made more than two batches of my dark chocolate glazed donuts. So I put away the baking sheet and set out to make a delicious paleo donut with no added sweeteners – these donuts had to be Whole Life Challenge approved after all.
What I came up with was a chocolate donut, made from an egg, coconut milk and almond flour base (you can use coconut flour if you would prefer). Instead of using my standby Enjoy Life chocolate chips, I opted for carob chips, which contains no caffeine or other added stimulants. For a little something extra I added a nut butter and carob chip drizzle. I promise these little donuts taste even better than they look and they are super easy to make!
Do you love paleo sweets too? Don’t forget to check and see if you won last week’s Paleo Bakehouse giveaway!
- 1/2 cup carob chips chips
- 1/4 cup coconut milk (in a can)
- 2 eggs
- 1 cup almond flour
- 1 tsp cinnamon
- 1/4 tsp baking powder
- 1/2 tsp vanilla extract
- pinch of salt
- 2 tbsp nut butter of your choice (I used sunflower seed butter)
- 2 tbsp carob chips
- 1 tsp coconut oil
- Preheat a doughnut maker*
- In a medium sauce pan, over low heat, combine the carob chips and coconut milk until smooth
- Remove from heat and set aside
- In a separate bowl use a hand mixer to whisk eggs until they become foamy and fluffy
- Fold in coconut milk and carob chip mixture, mix well
- Add almond flour, cinnamon, baking powder, vanilla and salt and mix again until well combined
- Scoop the batter into a large ziploc bag, seal the top and snip one of the bottom corners
- Pipe the batter into the doughnut maker, filling it all the way
- Cook until the doughnut machine indicator light goes off, or about 5 minutes (note that depending on your machine you make need to flip the donuts and cook for an additional 2 minutes)
- Repeat steps 8 and 9 until all of the batter is used
- Remove the doughnuts and let cool on a wire rack
- Trim and edges of the donut, if needed
- Melt together the carob chips and half of the coconut oil in a double broiler or in a microwave safe bowl, stirring until smooth
- Scoop the drizzle into a small ziploc bag, seal the top and snip one of the bottom corners
- Repeat steps 13 and 14 with the nut butter/sunflower seed butter
- Drizzle the toppings across the tops of the donuts on the wire rack
- *If you don’t have a donut maker you can also make this recipe in a donut pan. Bake at 350 degrees for 15 minutes or until golden brown.