Do you love Donuts, Doughnuts, pronuts... or dense, paleo, good for you guilt-free rounds of goodness. Well these are not your ordinary donuts. Although, they have you covered on all bases - you can even sub the eggs for a vegan version.
This recipe, that I am SO HAPPY to share with you all is an oldie + a goodie. I first created these back in 2016. I didn't even have a donut tray - so I used a muffin tray, and cut out the 'donut holes' with a cookie cutter. Basically improvised with what I had + they still turned out damn fine!
Makes: 14 Donuts | Prep: 15 mins | Cook Time: 12-15 mins | Total: 35 mins
1 cup blanched Almond flour
1 tsp baking soda
1 tsp sea salt
1 tsp Organic cinnamon
¾ cup unsweetened cacao powder
3 Organic Free Range Eggs (3 'flax' eggs for vegan')
1 tsp Vanilla Paste or Extract
½ cup organic sweet potato puree (not reflected in making time)
½ cup raw honey/ Agave or rice malt syrup for vegan
¼ cup coconut oil (Melted)
FOR THE GLAZE
1 cup 70-80% Dark Chocolate (I use vegan raw chocolate)
½ cup unsweetened almond milk
¼ cup dried fruits, crushed nuts or coconut flakes
PEANUT BUTTER GLAZE
2 tbls smooth Peanut butter
1/4 cup Melted warm coconut oil
A splash of plant based milk
1 tsp Vanilla Paste or Extract
First you will need to bake or boil your sweet potato so you have the puree ready to go! I baked mine and scooped it out _ blitzed with a hand blender.
Preheat your oven to 180 degrees celsius, fan forced or bake
Mix all dry ingredients well in a medium bowl.
In a seperate larger mixing bowl, add all wet ingredients except for the coconut oil, then add in the dry ingredients.
Once the dry ingredients are partly incorporated drizzle in the coconut oil, whilst stirring well.
Make sure all of your ingredients are well mixed, before spooning the batter into lightly greased donut tray.
I love silicon donut trays! Otherwise you can do as I mentioned earlier + use a muffin tray + later, cut out 'donut holes'. Fill each cavity about 3/4 full.
Bake for 12-14 minutes, or until the donuts are set + bounce back when pressed.
Remove them from the oven + let them cool for a few minutes, before turning the pan over onto a wire rack.
To make glazes, I like to use the double boiler method. PSo for the chocolate, lace the chocolate chunks + Almond or plant based milk together in a metal bowl over a pot of simmering water stirring until melted + well combined. Alternatively you can use the microwave, heating in increments of 20 seconds stirring in between.
For the peanut butter glaze, melt the coconut oil first + let cool slightly. With a
whisk add all ingredients + whisk whisk whisk well until there is no lumps + bumps.
Once the donuts have cooled dip them in your preferred glaze + sprinkle the freeze dried fruit, goji berries, nuts or seeds on the wet glaze + let it set.
Enjoy these once set with a warm cup of cacao or my 2 minute Beetroot latte. Cover + refrigerate them if you’re not going to eat right away. I think they taste best at room temperature. Enjoy!
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