These Chocolate Strawberry Glazed Paleo Doughnuts are the perfect treat. They’re not too sweet all while hitting that chocolate craving. The strawberry glaze adds a tart sweet bite.
NOT TOO SWEET
I like to make them with the least about of added sugar as possible. The chocolate in this recipe will taste like a delicious bar of 80% dark chocolate. If you would prefer it to be a tad sweeter feel free to add 1-2 extra tablespoons of pure maple syrup or coconut sugar.
You don’t even need a doughnut machine to make these. You simply use this doughnut silicone pan which doubles up as a bagel mold!
OTHER BREAKFAST IDEAS
COCOA POWDER
WHERE DOES IT COME FROM
Cocoa powder comes from the seeds of the fruit of a cocoa tree, an evergreen tropical tree.
The seeds are fermented, dried, and then roasted. After roasting the fat is extracted leaving crumbly solids. The solids are then ground into a fine powder which is the cocoa powder.
REGULAR VS DUTCH COCOA POWDER
Regular cooca powder is more acidic and not processed. It has a sharp taste with an almost citrus fruit finish. When used for doughnuts it will make a lighter cake with a more open crumb texture.
Dutch-processed cocoa is treated with an alkali to neutralize its acidity. This process was invented by a Dutchman in 1828. It will taste smoother than the natural kind. Used in doughnuts it will make them darker and fudgier.
HEALTH BENEFITS
Cocoa powder is very rich in polyphenols which has some amazing benefits. Let’s break them down.
- Cocoa consumption may contribute to the prevention or treatment of diseases with chronic inflammation.
- A diet high in flavonoid-rich cocoa powder has favorable effects on LDL (“bad” cholesterol).
- Cocoa powder is known to reduce blood pressure thanks to the flavanols. Flavanols influence the production of nitric oxide, which relaxes the muscles of your blood vessels, improving blood flow and blood supply to your brain.
- A daily intake of cocoa flavanols can also improve mental performance.
Paleo Chocolate Frosted Chocolate Doughnuts
Ingredients
Chocolate Doughnuts
- 2 eggs room temperature
- 1/2 cup full fat coconut milk
- 1/4 cup melted coconut oil cool before mixing
- 1/4 cup pure maple syrup
- 1/2 tbsp pure vanilla extract
- 1 tsp apple cider vinegar
- 3 scoops collagen omit if you want them to be vegan
- 5 tbsp coconut flour
- 3 tbsp tapioca flour or arrowroot flour
- 1/3 cup raw cacao powder use carob powder for AIP
- 1/2 tsp baking soda
- 1/4 tsp salt
Chocolate Frosting
- 2 tbsp raw cacao powder use carob powder for AIP
- 1/4 cup coconut butter
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
Instructions
Doughnuts
- Preheat oven to 375 F.
- In a blender combine the eggs, coconut milk, oil, maple syrup, vinegar, vanilla, cocoa powder, coconut flour, arrowroot, baking soda, and salt on high for 1 min.
- Pour the batter into donut molds.
- Bake 15-20 min in the oven. Insert a toothpick to see if it’s ready, when it comes out clean, take out of the oven.
- Remove and let cool on a wire rack. It's best to not take them out of the mold until they are cool otherwise they may break apart.
Chocolate Frosting
- Add all of the ingredients into a small sauce pan and place over low heat.
- Stir the frosting while it melts until it’s completely emulsified, then remove it from the heat.
- Using a small spatula, spread over doughnuts. Eat right away or cool in the fridge for 10 minutes if you prefer a harder glaze. Enjoy!
SHOP PRODUCTS AND INGREDIENTS
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