Choccie donuts that are gluten-free, dairy-free, nut-free, but for sure ain’t taste-free.
4 eggs at room temp
2/3 cup organic coconut oil, melted and cooled to almost room temp*
1/3 cup pure maple syrup
1 tsp pure vanilla extract
4 1/2 tablespoons coconut flour
2 tablespoons tapioca flour
1/3 cup raw cacao powder or unsweetened cocoa powder
1/2 teaspoon baking soda
1/8 teaspoon salt
For the “glaze”: Block of dark chocolate, desiccated coconut (optional)
Preheat your oven to 175°C, and prepare your donut pan by lightly greasing with coconut oil (silicone donut pans are good for easy removal)
In a large bowl, use an electric hand mixer or whisk to cream together the wet ingredients
In a smaller bowl, combine the dry ingredients
Whisk or blend the dry mixture into the wet until fully combined and a thick batter forms
Use a plastic bag with a small cut made in the corner, pipe the batter into the donut moulds - it will make 6-7 full size donuts (you can use a spoon if you’d like)
Bake for 15-18 mins or until toothpick comes out clean. Cool for 5 minutes in the pan, then release each donut carefully onto a wire rack to completely cool
While the donuts cool, make the “glaze”
Start a double boiler on the stove
Once warm/boiling, crack the dark chocolate into small pieces (or you can chop up) and begin to melt in the double boiler by stirring, mixing and breaking apart
Once the chocolate is completely melted, you can start dipping each of the donuts in to the mixture, then transferring to a plate for the chocolate to re-set
Optional: Sprinkle with some desiccated coconut before the chocolate re-sets
These are best served and eaten within an hour or so, but you can store, covered, in the fridge for up to one week and just reheat before you want to eat!
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