Mini Chocolate Donuts (Paleo/gluten free) (Edit recipe)

353 recipes
|
288 followers

An oh so chocolate-y version the Saturday Morning Donuts in our cookbook, all dazzled up with sprinkles of course or for a more classic look, simply drizzle a few ribbons of chocolate after the initial glaze is set. I've always made these with Otto's Cassava Flour, the gold standard of cassava flours!

Share

save

PREP TIME

15 minutes

COOK TIME

4 minutes to 6 minutes

INGREDIENTS

15

Serves: 16-18

Ingredients

.75 cup Cassava Flour (Certified Non-GMO) - Otto’s Naturals, + 1 tbsp
3 Tbsp Cocoa Powder
1 tsp Grain-Free Baking Powder - Otto's Naturals
.25 tsp Real Salt - Redmond
2 Tbsp Maple Sugar
.25 cup Organic Grass Fed Ghee - Spring Sunrise, can sub butter
1 whole Egg, room temperature
.25 cup Pure Maple Syrup - Spirit Lake Native Farms, room temperature
.75 cup Barista Almond & Oat Milk - Three Trees, room temperature, can sub milk of choice
1 tsp Vanilla Extract

glaze/drizzle

1 cup Powdered Sugar, sub "maple powdered sugar" for strict Paleo
1 tsp Cocoa Powder
2 Tbsp Barista Almond & Oat Milk - Three Trees, can sub milk of choice
2 - 3 Tbsp Rainbow Sprinkles - Color Kitchen Foods, optional

Shop Ingredients

Shopping on FoodSocial supports our recipe creators and trusted brands. Items arrive in 3-5 days.

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

Add cassava flour, cocoa, baking powder and salt to a medium mixing bowl. Whisk to combine and set aside.
In another medium mixing bowl, add maple sugar and ghee. Using a hand mixer, beat until well combined. Add egg, maple syrup, almond milk and vanilla and mix again until all ingredients are well incorporated.
Add dry ingredients to the wet and mix again until thoroughly combined. For the sake of ease of filling the donut maker, add the batter to a gallon-sized bag and snip off one corner.
Prepare your donut maker* according to the manufacturer's directions and bake until golden brown, then remove to a cooling rack. With my donut maker I get around 18 donuts. Alternatively, you can use a mini donut baking pan and bake in a 375°F oven for approximately 15-17 minutes.
While the donuts are cooling, mix up the glaze by adding powdered sugar, cocoa and milk to a small bowl and mixing until smooth. When donuts are cooled, one at a time, dip tops in the glaze, allowing excess to drip back into the bowl. Place back on the cooling rack and repeat with remaining donuts. If using sprinkles, apply before the glaze sets. Enjoy! Best enjoyed the day you make them, but freeze well.

Notes

I've had my Babycakes Treat Maker for almost a decade, the interchangeable plates make it the perfect addition to you kitchen gadgets!

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	125
Fat:	3 g
Carbohydrates:	21 g
Protein:	1 g
Cholesterol:	9 g
Sodium:	63 mg
Fiber:	2 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated for total recipe.