Okay, I’ll admit it – I have a chocolate problem. I envy those people that don’t like chocolate. (And I also wonder what the hell is wrong with them?!). So, I’m always trying to find healthier ways of using chocolate that makes me feel less bad about eating as much as I do. I told you I have a problem!!! 🙂
I found the original recipe of the donut on Running To the Kitchen, and tweaked it very little. These little things are rich, and kind of amazing. Okay, they are amazing. The great thing about donuts is that you can really have some fun with the toppings! I came up with the frosting for this and then went cray with the toppings. I topped 2 with sea salt, cinnamon and coconut sugar, 2 with coconut shavings and 2 with Gluten Free Pumpkin O’s from Trader Joe’s! INGREDIENTS FOR DONUT
- 3/4 cup almond flour
- 1/4 cup unsweetened dark cocoa powder
- 1/2 teaspoon baking soda
- pinch of salt
- 3 eggs
- 3 tablespoons coconut oil
- 2 tablespoons honey
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup of dark chocolate chips
INGREDIENTS FOR FROSTING
- 3/4 cup of chocolate
- 1-2 tablespoons of coconut oil
- Preheat oven to 350 degrees.
- In a large bowl combine almond flour, cocoa powder, baking soda and salt.
- In a separate bowl add eggs to the other wet ingredients.
- Add wet ingredients to dry and stir until combined.
- Fold in the chocolate chips to the batter.
- Spray your donut pan really well!
- Pour batter into donut pan.
- Bake for 12-13 minutes. Remove from pan and transfer to cooling rack.
- Let the donuts cool 30 minutes or so before making the frosting.
- Heat a pan over low to medium heat and combine chocolate and coconut oil stirring constantly. Pull the pan off the heat and continue to stir until melted.
- Carefully dip each donut into the frosting and add desired toppings.
- Let cool or place in the fridge to help the frosting set.