Recipe is compliments of
Prep Time: 10 mins
Cook Time: 15 mins
These donuts are healthy, school friendly and have a great texture! Even enjoyed by those who do not like the taste of coconuts! They freeze well so bake in bulk, you won’t regret it.
· ½ cups Coconut Oil
· ½ cups Raw Honey
· 6 whole Eggs
· 1 teaspoon Vanilla Extract
· ¾ cups Coconut Flour
· ¾ teaspoons Baking Soda
· 1 teaspoon Salt
· FOR THE TOPPING:
· ½ cups Chocolate Chips (I use Lily’s Baking Chips / Krisda Chocolately Chips which are sugar-free)
· 1 Tablespoon Coconut Oil / Ghee / Butter
Preheat the oven to 350ºF.
Melt the coconut oil in the microwave/oven whilst it is heating up, for a few seconds until liquid form. If the honey is not liquid, heat it in the microwave for 20 seconds /oven until it’s in liquid form.
Blend the eggs and honey together in a blender. Add the melted coconut oil and vanilla extract.A
Add the coconut flour, baking soda and salt into the egg mixture and mix until well blended.
Using a dessert spoon, spoon the batter into the circles of a well-greased donut pan. (I used 2x 6-circle donut pans.) Optional: press a few chocolate chips into the donut mixture which is sitting in the donut pans.
Bake for 15 minutes or until a toothpick comes out clean. Once cooled, remove donuts from the donut pan.
For the topping, melt the chocolate chips and coconut oil /ghee / butter together. Dip each donut into the chocolate and set onto a tray lined with parchment paper. Using a basting brush to ‘paint’ the chocolate onto the donuts is also a fun task for children to help with.
Place donuts into the fridge for the chocolate to harden. Enjoy!
This recipe can also be made into muffins. Adding chocolate chips to the mixture before baking makes for a fun and tasty muffin.