Half Full’s friend and fellow foodie, Mandi Pimental was nice enough to share this gluten free, dairy free, vegetarian, amazing Chocolate Frosted Donut recipe with us! Check out more of Mandi’s fantastic, healthier recipes and more at: NoshandNurture.com.
*Tip: To make these donuts vegan, replace eggs with flax seeds mixed with water, banana or apple sauce. Instead of honey, use Agave Nectar.*
For the Donuts:
For the Frosting:
Step 1: Preheat oven to 325 degrees Fahrenheit and spray two donut pans with coconut oil spray.
Step 2: In a large mixing bowl, combine the blanched almond flour, arrowroot starch, baking soda, cream of tartar, sea salt, and cinnamon. Mix in the coconut oil with an electric mixer until it resembles coarse crumbs.
Step 3: Whisk in the eggs, almond milk, honey, and vanilla extract. Stir in the chocolate chips.
Step 4: Transfer the batter to a piping bag or a plastic storage bag (snip off one corner for piping) and pipe into the prepared pan, filing each well about 2/3 full.
Step 5: Bake for 15 minutes, or until a toothpick comes out clean when poked into one of the donuts. Cool for 5 minutes before removing from the pan and placing on a wire rack to completely cool (I used a butter knife to loosen the edges of the doughnuts from the pan).
Step 6: For the Chocolate glaze, place the chocolate chips and the coconut oil in a small microwavable bowl, and microwave on high in 30 second increments, stirring each time, until the chocolate chips and oil are melted and mixed until smooth.
Step 7: Place donuts, one by one, upside down into the chocolate frosting to coat tops. Remove and place right side up on a piece of parchment or waxed paper to set. If toppings are desired, sprinkle the doughnuts with desired toppings and place immediately in the freezer to set for 5 minutes. Remove from the freezer and store in an airtight container at room temperature.
For more recipes, health and beauty tips from Mandi Pimental, visit NoshandNurture.com.