Chocolate Covered Strawberry Donuts (Edit recipe)

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Why should strawberries have all the fun afterall?! A fun twist on my Strawberry Blush Donuts–giving them a dunk in chocolate. Truly such a tasty treat and one that’s pretty enough to gift along with the classic Chocolate Covered Strawberries! I've been using my Baby Cakes Donut Maker for almost a decade and really love it so much! Any mini donut try can also be used in your oven as well.

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PREP TIME

15 minutes to 20 minutes

COOK TIME

4 minutes to 5 minutes

INGREDIENTS

14

Serves: 6-8

Ingredients

donut

1 cup Cassava Flour (Certified Non-GMO) - Otto’s Naturals
1 tsp Grain-Free Baking Powder - Otto's Naturals
.25 tsp Real Salt - Redmond
2 Tbsp Organic Maple Sugar - Primal Palate
.25 cup Butter, Unsalted, softened, can sub ghee
.25 cup Maple Syrup, Pure, room temperature
.75 cup Barista Almond & Oat Milk - Three Trees, strawberry* see note, room temperature - can sub milk of choice
1 tsp Vanilla Extract
1 whole Egg, room temperature
1 cup Strawberries, Freeze Dried, crushed, optional add in

coating

1.5 cups Dark Chocolate Chips, your favorite variety
3 - 4 tsp Coconut Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium sized bowl, whisk together the cassava flour, baking powder and salt – set aside.
In a separate medium sized bowl, add softened butter and coconut sugar mixing until fluffy with an electric mixer. Add maple syrup, strawberry milk, vanilla and egg to butter mixture and mix till well combined.
Add flour mixture to wet ingredients and mix until all ingredients are combined, batter will be thick which is perfect for filling your donut maker or tray. If adding freeze dried strawberries, stir them in now until combined.
We use a plastic bag with the tip cut off to pipe batter into the donut maker, you can also use a pastry bag. Fill with batter and prep your donut maker or donut pan and bake according to the manufacturer's instructions. Our Babycakes donut maker takes about 4 minutes to cook, baking in oven trays will take longer, usually around 12-15 mins.
Remove cooked donuts to a cooling rack and let cool completely before coating.
Prepare chocolate coating by placing chocolate in a double boiler over low heat, melt chocolate chips andn coconut oil, whisking until incorporated and smooth.
While chocolate melts, place a cooling rack over parchment paper.
Place one cooled donut in melted chocolate, coat completely, using a spatula to cover the top of the donut.
Using a fork, slide under the donut and lift out, letting the excess chocolate drip off, then place on the prepared rack, repeat with remaining donuts. Work quickly, as the chocolate will begin to cool and won't be as easy to work. Sprinkle with crushed freeze dried strawberries if desired.

Notes

To make "strawberry" milk, place 1 cup of milk in a small saucepan and add 1 cup of freeze dried strawberries. Heat over medium heat until boiling, reduce heat and simmer for 5 minutes. Remove from heat, place lid on pan and let it steep for 20 minutes. Once steeping is done, strain through a fine mesh sieve. You now have strawberry milk! You can reserve the strawberries in the strainer for a smoothie!!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	598
Fat:	39 g
Carbohydrates:	60 g
Protein:	13 g
Cholesterol:	20 g
Sodium:	167 mg
Fiber:	10 g
Sugars:	20 g
Sugar Alcohol:	0 g
Calculated for total recipe.

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