I love donuts.
Let’s be honest here….That’s an understatement if there ever was one.
Donuts combine 3 of my favorite things in a dessert: sweet batter, frosting, and sprinkles. Imagine my dismay when I realized that Paleo cavemen and cavewomen didn’t eat donuts. I’m still waiting for the press release revealing that archaeologists have discovered a primitive deep fryer. Guys, its coming. I know it, only a matter of time. Then we can rest assured that we re doing our bodies good by piling our plates high with leafy grains, bacon, and donuts. (No wonder the Paleo community gets a bad rep sometimes.)
Donuts are tricky on Paleo. Most Paleo baking uses almond flour, cashew flour, or coconut flour. These are all fantastic grain substitutes, but coconut flour has a coconutty-taste to it, and nut flours can be very dense. They generally don’t lend themselves well to pastries, especially donuts by any means.
My mom shares the same love of donuts with me. As a kid, it was always a special day when she would bring home a dozen donuts from the grocery store. Our favorites were the vanilla cake donuts with chocolate glaze. I would promptly dunk those babies into a cold glass of milk, or if I was feeling really saucy, a chocolate glass of milk. Chocoholic from day one, I swear.
I semi-regularly indulge on donuts, both Paleo and non-Paleo. Naturally, the week I decided to take the Paleo plunge, a Dunkin Donuts opened up 2 blocks from my apartment…. On one of my favorite running routes. Naturally. I also work a quarter of a mile next to a Maryland based grocery store that has quite possibly the best donuts I have ever had. Another irony? The nurses at my work are just as obsessed with donuts as I am. They bring in a dozen at least a week, and they are always offering me one. Life, you are a funny, ironic beast.
What I really want to share with you is this Paleo chocolate donut recipe that is more donut-y than other Paleo recipes I’ve tried out. The outside edges are a little crispy, and the inside is still soft. They’re a little labor intensive, especially since this recipe only makes half a dozen, but I think the donut lover inside of all of us realizes that art takes time. I’m still working on perfecting the Paleo donut frosting, but I decided to post anyway because I was just too excited. Hope you enjoy!
Triple Chocolate Paleo Donuts
For the donuts:
- 3 eggs
- 1 tbsp. melted butter
- ¼ cup coconut milk kefir (or just regular coconut milk)
- ½ cup coconut sugar
- 1 tsp. apple cider vinegar
- 1 tbsp. vanilla extract
- 1 tsp. baking soda
- 1 tsp. baking powder
- ¾ cup tapioca starch
- ¼ cup coconut flour
- ¼ cup unsweetened cocoa powder
- Dash of sea salt
For the glaze:
- ½ bar dark chocolate
- 1/8 cup coconut oil
- 1 tbsp. powdered egg whites
- Chocolate sprinkles, if desired*
- About ½ cup coconut oil
To Make the Donuts:
- Preheat oven to 350 degrees.
- Combine the eggs and sugar, beat with a mixer.
- Add butter, coconut kefir, apple cider vinegar, and vanilla, mix again.
- Add in the tapioca starch, baking soda, baking powder, salt and mix again with a mixer until everything is mixed well.
- Add cocoa powder, mix again.
- Add the coconut flour, and mix until just incorporated. You batter should still be liquidy.
- Pour batter into donut pan, you should have 6 very full donut molds.
- Bake in middle rack at 350 degrees for 17 minutes. Donuts should be set in their donuty shape, but when a toothpick is inserted, it should not come out completely clean.
- Once donuts have cooled enough to safely remove from the baking pan, heat coconut oil in a frying pan. Once the oil is melted, place 2-3 donuts at a time in frying pan. Fry each side of each donut foe 2-3 minutes, until each side is crispy. Repeat until all donuts are fried. Watch your donuts closely here, they can burn very fast.
- Let dry on paper towels. While drying/cooling, prepare you frosting.
To Make the Glaze:
- To create the chocolate glaze, melt chocolate and coconut oil in a bowl. You can do this using a double boiler, but I went the easy way and just did it in a microwave.
- Once almost cooled, stir in the powdered egg whites.
- Using a fork, dip one side of each donut into the bowl with the glaze. Place onto baking racks to dry. Add sprinkles, if desired.
*The sprinkles aren’t Paleo. Life’s too short.
** Because the glaze is made with coconut oil, it will melt at warm temperatures. Be mindful of this when storing your treats.