These Glazed Double Chocolate Donuts are a delightful, rich treat and a welcome change from highly processed donuts made from HFCS, refined wheat, and rancid oils, especially if you are like me and can’t remember the last time you ate a donut. Best of all, these grain- and gluten-free donuts are made with coconut flour, and are baked instead of deep fried. This recipe is adapted from the Detoxinista and makes 6 standard donuts.
For the Chocolate Donuts:
¼ cup coconut flour
¼ cup cocoa powder
1/8 teaspoon sea salt
½ teaspoon baking soda
¼ cup Chocolate MELT®, softened
1/3 cup pure maple syrup
1 tablespoon vanilla extract
For the Chocolate Glaze:
½ cup dark chocolate chips
1 tablespoon Chocolate MELT
- Preheat the oven to 350F and grease a standard donut pan generously with coconut oil.
- In a medium bowl, sift together the coconut flour, cocoa powder, sea salt and baking soda and whisk so the dry ingredients are well mixed.
- Add in the eggs, Chocolate MELT, maple syrup, and vanilla and whisk again until a uniform batter is created.
- Transfer the batter to a plastic storage bag, and snip off one corner of the bag with scissors, to create a “piping bag.” Pipe the batter evenly into the six donut wells.
- Bake the donuts at 350F for 18-20 minutes, until the dough has risen and is firm to the touch.
- Allow the donuts to cool for 15 minutes, then gently remove from the pan to cool completely on a wire rack. (If you grease the pan well enough, they should slide right out.)
- To glaze the donuts, prepare the chocolate glaze by melting together the Chocolate MELT and dark chocolate chips. The mixture will be in liquid-form when warm, but will solidify as it cools. It is easiest to glaze the donuts by dunking them into the melted chocolate mixture while it’s still warm.
- To quicken the hardening of the glaze, place the glazed donuts in the fridge for 15-20 minutes. Feel free to give the donuts a second glazing, if desired.