I couldn’t wait to share these delicious Paleo chocolate donut holes with you after I shared them with the amazing Katie from Wellness Mama. I have a confession to make: when I was a teenager, I worked at Dunkin Donuts. If you are not from New England, you may not know what Dunkin Donuts is. To keep it simple, people in Massachusetts consider DD to be some sort of religious shrine that is required to function in daily life. With that definition stated, I partook in daily pilgrimages to eat those not so good for me donuts. Fast forward 13 years and they make me sick as a dog so I decided to make my own.
Just in case you don’t subscribe to my YouTube Channel, I just posted a brand new video on Why I am Paleo? Instead of you having to go to YouTube, you can watch it here and leave me a comment letting me know your thoughts. This is the first video of many to come as I will be sharing my thoughts on food, life, my personal growth and anything else I can talk about. Is there something in particular you would like me to address in a video?
Are you still with me? Did the video bore you enough to make you crave chocolate donut holes now? That was my intention so I hope it worked. Just kidding, but for real these things are out of this world and with the holidays coming up, it’s time to get these puppies mastered. I haven’t tested them, but I am positive that these will work as muffins or a cake if you wanted to tackle that. If you do, let me know how it turns out and how long it took :) Well, I have stared at these pictures enough today and now I want to go make them again. While you read this I will probably be stuffing my face with these so enjoy. Talk soon.
Ingredients
Method
- Preheat your Cake pop maker or oven to 350 degrees Fahrenheit if using a donut pan
- Place a medium sauce pan over low heat and add your chocolate and coconut milk
- Stir continuously until you form a creamy coconut milk chocolate
- Remove from heat and set aside
- Place your 2 eggs in the bowl of a stand mixer or a mixing bowl and use a whisk on a hand mixer
- Whisk on high until your eggs become foamy and fluffier
- Fold in your coconut milk chocolate and mix well
- Add your almond flour, cinnamon, baking powder, vanilla and salt and mix well
- Once it is preheated, fill a ziploc bag with your batter, cut a small corner off and use it to pipe your batter into your cake pop maker
- Fill to just above the rim and then close the lid
- Cook for 5 minutes, open, turn the donut holes over, close the lid and cook for 2 more minutes
- Remove from the cake pop maker, place on a plate and place in the freezer for 45 minutes
- You can make these in a donut pan, muffin tin or anything else that makes you happy
- Fill a ziploc bag with your batter, cut off a corner and use the bag to pipe your batter in your donut pan, muffin pan etc
- Place in your preheated oven and bake until a toothpick inserted in the center comes out clean
- Remove from the oven, let cool, place on a plate and stick in the freezer for 45 minutes
- Combine your coconut cream concentrate (coconut butter), coconut oil, and honey in a tall glass and mix extremely well
- Remove your donuts from the freezer and dip in the glaze one at a time, setting on parchment paper to set after dipped
- You can do it once to have a thin coat or dip multiple times after the glaze has hardened to make a thicker glaze
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