Grain-Free Double Chocolate Donuts!
Jason and I have a thing for donuts ever since living in Buffalo. They have a place called Paula's Donuts that seriously has the best donuts EVER. They have all the fat, all the sugar and all the carbs, but they are totally worth it. Those are obviously a rare occurrence, especially because we don't live there anymore, so I needed a healthier donut alternative. I bought this donut tin from Target and have been putting it to good use. After a few failed attempts, I finally perfected these Double Chocolate Donuts. I use the term "donuts" loosely. They are shaped like donuts, but they aren't fluffy and deep fried like you expect from a traditional donut. In my opinion, they are even better. They are SO moist, kind of dense and so chocolately. Lets just say I made a batch of these donuts and they were gone in ONE DAY (the recipe makes 12). Jason asked what was in them so I showed him the ingredients and he said, "We could basically eat these for dinner. They have fat, protein and veggies". I knew I married this guy for a reason.
These donuts are not only refined sugar free, gluten-free, dairy-free and grain-free but they are also high in protein, healthy fats, antioxidants and vitamins! I snuck two beets into the recipe as well, which is what makes them so moist. I have a thing for putting beets in my baking. If you like beets as much as I do, go check out my Beet Brownie Recipe. Beets not only provide moisture and vitamins, but they also give the donuts that red velvet color which makes them look oh so pretty. I like eating pretty things. Basically I feel no guilt while eating these donuts, and neither will you! Check out how I made these amazing Grain-Free Double Chocolate Donuts below!
Grain-Free Double Chocolate Donuts
Makes: 12 Donuts
Prep Time: 37 Minutes (if roasting your own beets)
Cook Time: 13 Minutes
Total Time: 50 Minutes
1/2 cup almond flour
2 tbs coconut flour
1 tbs flaxseed meal
1/4 cup 100% unsweetened cocoa powder
1/4 cup vanilla whey protein isolate (use a plant based protein to keep them dairy-free)
1 tsp baking powder
pinch of salt
2 beets, peeled and roasted
5 tbs unrefined coconut oil
1/4 cup 100% pure maple syrup
1 tsp vanilla extract
3 tbs unrefined coconut oil
3 tbs 100% unsweetened cocoa powder
2 tbs unsweetened almond milk
2 tbs 100% pure maple syrup
1 tsp vanilla extract
You can buy pre-cooked beets, but if you can't find them follow these steps to roast your beets. Preheat oven to 425 degrees F. Peel your beets and slice into 1 inch thick rounds. Place them on tinfoil on a baking sheet and crimp the edges of the tinfoil up around the beets to make a little tent. This will allow the beets to steam. Roast them in the oven for 35 minutes or until tender.
While the beets are baking, make the chocolate frosting. Place all of the ingredients in a small pot over medium heat until melted and combined. Take off the heat and set aside.
Next mix the tbs of flaxseed with 2 tbs of water in a small bowl and let sit.
Combine all of the dry ingredients in a bowl and set aside. Put all wet ingredients, along with the cooked beets, into a blender and blend together.
Add the dry ingredients to the wet ingredients, along with the flaxseed in water, and blend again.
Refrigerate the batter for about 10 minutes, I find this helps the donuts stay together better.
Turn the oven to 350 degrees F and spray your donut tin with coconut or avocado oil. Fill each donut mould to the top with batter and bake for ~13 minutes.
Take the donuts out of the tin right away and let cool on a wire rack. Once cooled dip them in the chocolate frosting (if it has hardened just reheat it on the stove top for a few minutes). I topped half of the donuts with coconut flakes and the other half I left as is. You can top them with whatever you would like!
Best stored in the refrigerator. Trust me, they won't last long.