Ultimate Chocolate Donuts

Does anyone remember the double chocolate muffins from Costco in all it’s full-fat glory? I know it would be shocking to think that throwing together these paleo ingredients would truly end up tasting like these, but they do! They are so dang good! These bad boys were a good excuse to break out my planetary sprinkles from Whole Foods!

for the donuts:

• 4 eggs 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 Tbsp coconut flour

• 2 tbsp tapioca flour

• 1/3 cup raw cacao powder or unsweetened cocoa powder

• 1/2 tsp baking soda

• 1/8 tsp salt

• Coconut sprinkles or store bought organic sprinkles optional

for the glaze:

• 1/4 cup palm oil shortening or unsalted grassfed butter, or refined coconut oil***

• 2 tbsp raw cacao powder or unsweetened cocoa powder

• 2 Tbsp pure maple syrup

• 1/4 tsp vanilla extract

  Instructions

  1. Preheat your oven to 350 degrees F and prepare your donut pan by lightly greasing with coconut oil. (I highly recommend using a silicone donut pan or a proven non-stick pan for easy removal!)

  2. In a large bowl, use an electric hand mixer or whisk to cream together the eggs, maple syrup, coconut oil and vanilla. In a smaller bowl, combine the coconut flour, tapioca flour, cacao, baking soda and salt.

  3. Whisk or blend the dry mixture into the wet until fully combined and a thick batter forms. Use a plastic bag with a 1/2-1" cut made in the corner to pipe the batter into the donut molds** - it will make 6-7 full size donuts.

  4. Bake at 350 15-18 mins or until toothpick comes out clean. Cool 5 mins in the pan, then release each donut carefully to wire racks to fully cool.

  5. While the donuts cool, make the glaze. Melt shortening over very low heat until almost melted, then whisk in cacao and maple until a shiny glaze forms. Remove from heat and stir in vanilla.

  6. Glaze donuts immediately by drizzling or spreading with a spoon/spatula, allow glaze to cool before serving, it will remain soft but solid at room temp. If using sprinkles, add them when the glaze has cooled about halfway.

  7. Store leftovers covered in the refrigerator for up to one week or freeze in a sealed container for longer. Enjoy!