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Glazed Chocolate Donut Holes

George Bryant
5 from 12 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 9





  • 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

To Bake in Cake Pop maker

  • 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

To bake in the oven

  • 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