Donuts, donuts and more donuts! I made these as a dessert for a special friend who is on a very restricted low-carb diet, so they're dairy free, gluten free and extremely low in sugar (you could make them completely sugar-free by using sugar-free chocolate chips, such as Lily's brand). I attempted to mimic the flavors of a popular dark chocolate coconut candy bar, and I believe I succeeded! Be sure to lightly toast the unsweetened coconut before sprinkling over the top to bring out its naturally sweet and nutty flavor. Go ahead and have one! It's okay to go cuckoo for coconut...and chocolate!
Dark Chocolate Coconut Donuts
Makes 6 donuts (more or less, depending on your pan)
1/2 cup almond flour
1 tablespoon coconut flour
3 tablespoons unsweetened cocoa powder
2 tablespoons granulated erythritol (I used LaKanto Monkfruit sweetener)
3/4 teaspoon stevia powder (I used Sweet Leaf brand)
3/4 teaspoon baking powder
1/8 teaspoon salt
1 large egg, lightly beaten
2 tablespoons unrefined coconut oil, melted
1/4 teaspoon vanilla extract
5-6 drops liquid stevia (coconut flavor or regular)
1/4 cup full-fat coconut milk
Chocolate Glaze and Topping:
2 ounces 85% or higher dark chocolate, chopped (I used 16 squares from a Green and Black bar)
1/4 cup full-fat coconut milk
A pinch of salt
1-1/2 tablespoons toasted unsweetened shredded coconut for garnish
1. Preheat oven to 325 degrees Fahrenheit and grease a donut baking pan. In a large bowl, whisk together the almond flour, coconut flour, cocoa powder, erythritol, stevia, baking powder and salt. Stir with a fork until no lumps remain.
2. In another small bowl, whisk together the egg, melted coconut oil, vanilla extract, stevia drops and coconut milk. Add the wet ingredients to the dry ingredients and whisk with a fork until well combined and batter is smooth.
3. Fill holes of the donut pan 2/3 to 3/4 full (do not overfill). Bake for 18 minutes or until set and donuts spring back when touched. Remove from oven and allow the donuts to cool in the pan for about 5 minutes before flipping them onto a wire rack to cool completely. Meanwhile, toast the unsweetened shredded coconut in a small skillet over low heat, stirring often, until the coconut begins to brown and becomes fragrant. Then immediately remove from the heat to prevent burning and pour in a bowl. Set aside to cool.
4. For the glaze, place the chopped chocolate into a heat-proof bowl; set aside. Place coconut milk and salt into a small saucepan and heat until simmering (or microwave in 10-15 second intervals until it begins to boil). Add the hot coconut milk to the chopped chocolate. Allow to sit for 5-10 minutes before whisking until the mixture is smooth.
5. Dip the tops of the cooled donuts into the chocolate mixture. Sprinkle with the toasted coconut. Place the glazed donuts on a wire rack to cool until the chocolate is set.
Note: How many donuts you get will depend on the size of your donut pan. You will have plenty of extra glaze leftover (this recipe will glaze about a dozen donuts or more). Place leftover glaze into an airtight container and store in the refrigerator to glaze other donuts later or to use as a drizzle over fresh berries. Heat gently to restore to a liquid consistency.
Nutritional Information per donut (based on six per recipe): 179 calories, 8.3 g carbohydrates (2.6 g dietary fiber, 1.3 g sugars, 4 g sugar alcohols), 15.4 g total fat (8.4 g saturated fat, 0 g trans fat), 31 mg cholesterol, 87 mg sodium, 89.2 mg calcium, 80 mg potassium, 3 mg iron, 45 mg Vit A, 4.3 g protein. Net carbs per serving: 5.7 grams
Recipe by Kathryn Sheehan, copyright 2017
All rights reserved. Please do not duplicate without the author's permission.