Paleo Pumpkin Donuts with Tempur Vegan Dark Chocolate Frosting

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So, today I was out running errands – going here and there and everywhere after training people to tie everything up before the Christmas holiday.  I was at one of my favorite little shops in Germantown – Pieces, and Ashley the owner told me about the new chocolate shop around the corner….  Well, naturally, I hear the word chocolate and my ears perk up…  I mean, you guys know that anything I make I usually dump in a handful (or 10) of chocolate chips.  I’m a fan if you can’t tell.

So, I moseyed on over to Tempur Chocolate Shoppe, and was greeted with wonderful smiles, free samples and AMAZING chocolate.  They had everything from vegan truffles to chocolate covered rice crispy treats to pretzel sticks…and more.  Let’s just say I walked out with a very full, satisfied sweet tooth and belly and a box of 15 chocolates…oops.

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Naturally I had to come home and use the chocolates for something other than just popping one at a time in my mouth.  So, I went for it and came up with this recipe!  I actually like putting them in the fridge so that the chocolate sets.  They are even better the next day!  If you like DARK chocolate, then this is the recipe for you.  And if you don’t feel like baking, then do yourself a favor and pop by this precious shop!  It’s great for you or for a gift for someone special!!

INGREDIENTS:

Donut:

Dry –

  • 3/4 cup almond meal or flour
  • 1/4 cup coconut flour
  • 2 tsp pumpkin pie spice
  • 1/2 tsp baking powder

Wet:

  • 1/2 cup canned pumpkin
  • 2 TBS coconut oil, melted
  • 3 TBS tsp maple syrup
  • 1 tsp apple cider vinegar
  • 2 eggs

Frosting

  • 6-8 Tempur Vegan Dark Chocolate Truffles!!!
  • coconut oil or spray

DIRECTIONS:

  1. Preheat oven to 350 degrees F. Generously grease your 6-mold donut pan with coconut oil or coconut spray.  (I love Trader Joe’s brand of coconut spray).
  2. Combine the dry ingredients in a medium bowl. In another medium bowl combine all of the wet ingredients.
  3. Mix the wet with dry and pour or spoon the batter into the donut pan.
  4. Equally distribute the batter between the 6 donut molds. Smooth out the tops of each donut. Bake for 12-15 minutes until lightly golden.
  5. Allow the donuts to cool, remove from pan and then chill in the fridge for half an hour.
  6. While the donuts are cooling, in a non-stick pan over medium heat, add a bit of coconut oil or what I did was simply spray the pan with coconut oil spray and and tear up or cut the chocolates into smaller pieces so that they can melt equally.
  7. Keep stirring and remove from heat when almost completely melted.  Continue stirring until smooth.
  8. Pour the melted chocolate into a shallow bowl. Dip or ice each chilled donut in the chocolate, then immediately chill for 30 minutes until the glaze hardens.  The chocolate wasn’t completely smooth because of the truffle, so I chose to keep it thick and just “ice” the donuts with a knife instead.
  9. Put what you don’t eat (If there are any left) in a plastic baggie and refrigerate!  ENJOY!!!!!!!!!!!!
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