Description
These easy chocolate coconut donuts are made with coconut flour and topped with a dark chocolate glaze. They're paleo, gluten free and dairy free.
Ingredients
Scale
Donuts
- 1/3 cup coconut flour (38g)
- 1/3 cup cocoa powder (34g)
- 1/4 cup tapioca starch (30g)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup yogurt (I used unsweetened coconut yogurt)
- 1/4 cup maple syrup
- 2 tsp vanilla extract
Glaze
- 1/3 cup dark chocolate chips
- 1 tsp coconut oil
- 2-3 Tbsp unsweetened shredded coconut
Instructions
- Preheat your oven to 350 degrees F. Grease 7 slots of a donut pan with oil (I used avocado oil), and set aside.
- In a large mixing bowl, combine the dry donut ingredients. This includes the coconut flour, cocoa powder, tapioca starch, baking soda and salt.
- Add in the wet ingredients. This includes the eggs, yogurt, maple syrup and vanilla. Whisk until smooth.
- Let the batter sit for 5 minutes to thicken.
- Scoop the donut batter into the greased donut pan, filling each slot nearly to the top. You should get 7 donuts.
- Place the donuts in your preheated oven and bake at 350 degrees for 22-23 minutes.
- Let the donuts cool in the pan for a few minutes, then carefully remove them and set them on a wire cooling rack. Cool the donuts completely before adding the glaze. I recommend popping them in the fridge to cool.
- Once cooled, melt the chocolate and coconut oil for the glaze. Place the chocolate and oil in a microwaveable dish that's large enough to fit one donut. Melt the chocolate at 20-30 second intervals, stirring in-between.
- Dip the donuts, one at a time, into the chocolate glaze. Place them back on the wire rack or on a sheet of parchment paper to set. Once you've dipped all the donuts, top them with shredded coconut.