Baking is my drug. No, seriously. I’m addicted. It’s a problem. I would be so much more efficient as a whole if someone would just lock me out of the kitchen. I mean, if there was such a thing as Bakers Anonymous, I feel like I’d be obligated to sign myself up. But, then again, I’m pretty sure that even monthly support meetings and a Bakers Anonymous sponsor wouldn’t be able to quail my addiction…
Like just the other day, for example. As soon as I got the kitchen cleaned up after lunch, I had the sudden urge to bake. Who cares that I had other things on my agenda, as in tasks that really needed to be done. It’s like I fell into a trance and had those spinning cartoon eyes and all I could think was Must bake. Must bake now…
And it was over from there…
I have some pureed butternut squash stocked up in the freezer from this Fall that I need to use up…
Pumpkin bread would be nice…
Maybe I’ll even throw some dark chocolate chunks in there to make the kids happy…
But then, as if through divine intervention, I started experimenting and soon found myself with something even more fabulous than I had hoped for – DONUTS.
When I bit into that first perfect little donut, I’m pretty sure I heard angels singing. Or, maybe I was just me imagining how ridiculously happy my kids were going to be the next morning when they discovered donuts on the breakfast table. Either way, there was a definitely a chorus of hallelujahs!
Now, if you’re looking for something resembling the airy, deep fried donuts you get at Krispy Kreme, then you should probably just keep on hunting because you’re not going to find that here. But, if you’re looking for a tasty cake donut made with clean ingredients that you can serve up to your kids without feeling the least bit guilty then I’m happy to say that you’ve come to the right spot. These Paleo Dark Chocolate Chunk Donuts with Chocolate Glaze make the perfect kid-friendly breakfast or snack. Plus, they’re super easy to make!
You’ll start by combining your wet ingredients in a bowl and mixing well.
Next up, you’ll combine your dry ingredients in a different bowl, before pouring them into your wet ingredients and blending with a handheld mixer.
Now for my favorite park: the chocolate chunks. You could use chocolate chips, but I like to chop up a bar of good dark chocolate into small chunks. And hey, no judgement if a few chunks accidentally fall into your mouth:)
Now you’ll just fold all that chocolate into your batter until it’s evenly dispersed. Your batter will be quite thick, but that’s totally normal.
Next, grab that donut pan you’ve already sprayed down or coconut oiled up. I recommend dusting with coconut flour in addition to your coconut oil to ensure minimal stickage.
And yes, I just made that word up and yes, I am fully aware that I could’ve just said sticking, but what can I say? Sometimes I don’t like to play by the rules.
But, I digress. Back to our donuts: simply spoon your batter into the molds, making sure to smooth it out with a small spoon or butter knife.
Next up, stick those babies in your preheated oven for 12-13 minutes, keeping in mind that every oven cooks differently. Your donuts are done when you can stick a toothpick in the center and it comes out squeaky clean!
Let them cool in the pan for at least 5 minutes – patience is a virtue, so don’t skip this step. When your donuts have cooled sufficiently, take a butter knife and ever so gently run it around the sides of each donut mold and around the center spoke. This is a tiny bit tedious but is worth it because it helps dislodge the donuts and keeps them from breaking.
Handle the donuts with care, as they’re a bit fragile while still warm. Let them cool completely on a wire rack, then cover or drizzle them with the easy-peasy chocolate ganache.
A little secret: these donuts are super tasty even without the ganache, so if you’re too lazy to deal with the icing, just go ahead and enjoy these babies plain!
If sprinkles are your jam, here’s your chance to go crazy! Heck, you could even opt for mini chocolate chips or dried coconut…. the options are endless.
If you do go for sprinkles, here’s a word to the wise: only sprinkle your donuts when you’re ready to serve. If you plan on refrigerating your glazed donuts, be sure to hold off on the sprinkles until you remove them from the fridge. As I’ve learned one to many times, sprinkles have a tendency to dissolve into the ganache, leaving only a gooey smears of faded color where your little balls of happiness one lay.
Okay, that’s all you need to know to whip up these fabulous little treats! Now it’s your turn…
Let me know what you think if you get a chance to make these! Oh, and don’t forget to use the hashtag #frenchblissme in your photos on Instagram so I can take a peak at your lovely Paleo Dark Chocolate Chunk Donuts 🙂
- 4 eggs
- 1 cup organic pumpkin puree (225 g or 8oz)
- 1/2 cup creamy full fat coconut milk
- 1/3 cup maple syrup
- 1 tbsp pure vanilla extract
- 1 cup blanched almond flour
- 1/4 cup arrowroot powder ( or potato starch or tapioca flour )
- 1/2 cup + 1 tbsp organic coconut flour (61 grams)
- 1 tsp baking soda
- pinch of fine grain sea salt
- 3/4 cup dark chocolate, chopped (or chocolate chips)
- 1/4 cup dark chocolate, chopped (or semi-sweet chocolate chips)
- 1/3 cup full fat canned coconut milk
- - sprinkles
- - mini-chocolate chips
- Preheat your oven to 350 degrees and grease a donut pan by brushing with coconut oil and dusting with coconut flour. Make sure the spoke in the center of each mold is greased well.
- In large bowl, combine eggs, pumpkin puree, coconut milk, maple syrup, and vanilla extract.
- In a medium bowl, combine almond flour, potato starch (or arrowroot or tapioca flour), coconut flour, baking soda, spices, and salt.
- Slowly mix the dry ingredients in with the wet ingredients until combined. Feel free to add mini chocolate chips in the mix if you so desire. The batter will be relatively thick due to the coconut flour.
- Spoon batter into your donut molds. Run the back of a spoon or knife across your batter once it is in the mold in order to smooth it out.
- Bake in the preheated oven for 12-13 minutes or a toothpick inserted in the center of donut comes out clean.
- Let your donuts sit in the pan for at least 5 minutes before carefully transferring to a wire rack to cool completely. I recommend taking a butter knife and very gently running it around the sides of the donuts and around the center spoke of each donut in order to facilitate removal from the pan.
- While your donuts are cooling, mix up your ganache by melting the chocolate with the coconut milk in a small saucepan over low heat. Stir continuously to ensure that your chocolate does not burn. Once a thick, shiny mixture forms, remove from heat and set aside.
- When donuts are completely cooled and the ganache has cooled and thickened, frost your donuts by spooning or drizzling the ganache on to them. *Add sprinkles if so desired. The ganache will thicken but remain creamy at room temperature.
- Serve and enjoy! Donuts will keep in an air tight container in the refrigerator for up to 3 days.
- Coconut flour is very absorbant so you want to make sure you measure it correctly. I suggest you weigh your coconut flour, but you can alternatively use the "scoop and level" method.
- Pumpkin puree can be replaced with pureed butternut squash.
- These donuts do not taste of pumpkin. If you want to make them more pumpkin-y, reduce the vanilla to 1 tsp and add 1 tsp of pumpkin spice.
- I used a 6 cavity donut pan - alternatively you can use a 12 cavity mini-donut pan or muffin pan, though you will need to adjust cooking time when doing so.
- If you plan to refrigerate the donuts, do not add sprinkles until just before serving. The sprinkles will dissolve and run into the ganache when refrigerated.