Eat more chocolate is a sound resolution to add to the New Year’s list. Like when the weather is cold as it tends to be in January a hot beverage along with oh say, a freshly baked chocolate donut is just the thing to take the chill away.
We are truly sorry that everyone to the east is suffering through crazy cold temperatures. But we understand. The left coast has had its share. Our 50° is your -25° because we are wimpy like that. That’s when we pull out the puffy long down coats, wool scarves, mittens, and (sadly) the Uggs. Please stop snickering. Wimpiness is a real syndrome.
Back to chocolate donuts. These are made with almond flour and a bit of starch along with lots of chocolate in the form of cocoa and chocolate chips. Plus shredded coconut, if you wish. Top them with a little chocolate ganache made with coconut milk and it’s kind of a healthy win-win donut. Zero grain, dairy-free, and made with Coconut Palm Sugar , maple syrup, and lots of good chocolate. Chocolate Almond Joy in a donut – the same only very different from the candy bar, and maybe even better.
Just so you know, there is a huge difference between ground almonds otherwise referred to as almond meal and almond flour. Almond meal is just ground up whole almonds, skins and all. Used as the main flour component, it can make the baked good taste too greasy and slightly crunchy – like eating ground up nuts. So don’t try this recipe with say, Bob’s almond meal. It won’t work. Ground almond meal works well as an add-in to something with flour, but it can’t hold up as well for the main flour event unless it is truly finely ground blanched almond flour.
Blanched almond flour acts like flour rather than chopped nuts. I use Honeyville Almond Flour because it is relatively inexpensive in that large bag, most of the time. Nut prices seems to be in flux so be aware and buy when it drops. The flour freezes well for longer safe-keeping but you’ll need a chisel to get any out of the bag once it is stored in the Antarctic (read: freezer) so be sure to keep a few cups in a container in the cupboard because the stuff behaves better when it is room temperature.
If you’re trying to cut down on the grains, this is a good treat. Or if you love flour, there are other chocolate donuts in our archives that use the simple Canteen blend, like these espresso glazed chocolate donuts or mocha marbled donuts.
Whichever donut you make, be sure to share because it’s a nice thing. But hey, only if you want to.
And stay warm out there.
|Chocolate Almond Coconut Donuts|| |
- 200 grams almond flour (2 cups)
- 100 grams tapioca flour (2/3 cup)
- 30 grams coconut flour (1/4 cup)
- 100 grams granulated coconut sugar (1/2 cup)
- 50 grams Hershey’s dark unsweetened cocoa powder, sifted (1/2 cup)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 240 grams full fat canned coconut milk (1 cup)
- 3 extra large eggs
- 40 grams maple syrup (2 tablespoons)
- 120 grams neutral vegetable oil (sunflower preferred) (1/2 cup)
- 1 teaspoon vanilla extract
- 170 grams semisweet mini chocolate chips (1 cup)
- 60 grams unsweetened shredded coconut (optional) (1 cup)
- 340 grams semisweet chocolate chips (2 cups)
- 120 grams full fat canned coconut milk, heated (1/2 cup)
- Unsweetened shredded coconut
- Chopped almonds
- Preheat oven to 350°F. Generously grease two 6-count donut pans with nonstick spray.
- Whisk together flours, sugar, cocoa, baking powder, baking soda, and salt together in a large bowl. Whisk together coconut milk, eggs, maple syrup, oil and vanilla in a small bowl. Add the liquid to the flour mixture and stir until well blended. Stir in the chocolate chips and coconut, if using. Fill each donut opening a little more than half full. Rap pan on the counter and give it a shake or two to level out the batter. Bake 16-18 minutes until a toothpick comes out with a few chocolate crumbs. Invert gently onto a rack and cool completely before glazing.
- Place chocolate chips in a heat-proof container. Heat coconut milk until simmering. Pour over the chocolate chips and let the mixture sit for about 2 minutes. Stir to combine without creating air bubbles.
- Dip the top side of each donut in the chocolate glaze (upside down). Turn right-side up and place on a rack over a baking pan to catch the drips. Top with a pinch of chopped almonds or shredded coconut, if using. Let the glaze set for about 30 minutes and serve.You will probably have some glaze leftover. Feel free to double dip the donuts or save it for another purpose. Cover and refrigerate the glaze.