Mini Chocolate Turtle Donuts (Paleo/Gluten Free) (Edit recipe)

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Like those little chocolate covered "donut gems" you can buy but elevated and so much better! I’ve taken them a step further and added a caramel drizzle and chopped pecans, creating flavors of one of my favorite turtle chocolate candies! Which is of course optional, but I also really, really like the combo of chocolate, caramel and pecans! I've been using my Baby Cakes Donut Maker for almost a decade and is one of my most love kitchen gadgets!

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Original Recipe

PREP TIME

25 minutes

COOK TIME

4 minutes to 5 minutes

INGREDIENTS

15

Serves: 4-6

Ingredients

.75 cup Cassava Flour, Otto’s
3 Tbsp Cocoa Powder
1 tsp Baking Powder
.25 tsp Real Salt - Redmond
2 Tbsp Maple Sugar, can sub coconut sugar
.25 cup Butter, Unsalted, softened, can sub ghee
6 Tbsp Pure Maple Syrup
.75 cup Barista Almond & Oat Milk - Three Trees, can sub milk of choice
1 tsp Vanilla Extract
1 whole Egg, room temp

Chocolate Glaze

.5 cup Dark Chocolate Chips
1 tsp Coconut Oil

optional garnish

3 - 4 Tbsp Sea Salted Caramel Sauce - Sweet Apricity, or caramel sauce of choice

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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, cocoa powder, baking powder, and salt--set aside.
In a separate medium sized bowl, add softened butter, sugar and mix until fluffy with an electric mixer.
Add maple syrup, milk, vanilla and egg to butter mixture and mix till well combined.
Add flour mixture to wet ingredients mixing until all ingredients are combined, batter will be thick which is perfect for filling your donut maker or tray.
We use a plastic bag with the tip cut off to pipe batter into your donut maker, you can also use a pastry bag--whichever method, fill with batter and prep your donut maker or donut pan and bake according to manufacturers instructions.
Our Babycakes donut maker takes about 4 minutes to cook, baking in oven trays may take a bit longer.
Remove cooked donuts to a cooling rack and let cool completely before dipping.
While donuts are cooling, melt chocolate chips and coconut oil in a double broiler till warmed and smooth, spoon into a smaller bowl for dipping.
Dip the top of the donut into the chocolate and return to cooling rack, repeat with remaining donuts.
Add caramel drizzle and chopped pecans if using, otherwise--let the chocolate set to harden. Store any uneaten donuts refrigerator.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	582
Fat:	30 g
Carbohydrates:	74 g
Protein:	13 g
Cholesterol:	30 g
Sodium:	177 mg
Fiber:	11 g
Sugars:	36 g
Sugar Alcohol:	0 g
Calculated for total recipe.