Mini Kakaoda Chocolate Doughnuts

Tastiest ever mini chocolate doughnuts - non fried
chocolate mini doughnuts with yogurt pistachio sprinkle

Mini Kakaoda Chocolate Doughnuts

Mini Kakaoda Chocolate Doughnuts

This recipe does not require any nasty deep frying. We use a natural cacao ie non-alkalized cacao – most organic markets refer to our chocolate powder as ‘Raw’ product. However, all raw cacao, according to international food standards should be referred to as ‘natural’ cacao.

Makes 12 mini doughnuts

 

Ingredients

¼ cup coconut flour

¼ cup Kakaoda natural drinking chocolate

¼ teaspoon Murry River Pink salt

¼ teaspoon baking soda

4 large eggs

½ cup coconut oil

3 tablespoons maple syrup or honey

 

Instructions

  1. In a food processor pulse together coconut flour, cacao powder, salt, and baking soda
  2. Pulse in eggs, coconut oil, and maple syrup until thoroughly combined
  3. Fill each well of the doughnut mold half way full of batter
  4. Bake at 350° for 15-18 minutes
  5. Remove doughnuts from pan and place on a cooling rack
  6. Use a knife to cut hole in center of each doughnut
  7. In a saucepan, melt chocolate chips and shortening
  8. Drizzle doughnut with a glaze (try the recipe below)
  9. Dust with Beetroot powder and sprinkle over pan roasted pistachios

 

Doughnut Glaze

  1. Mix together 3 Tbsp milk with 6 Tbsp of powdered ground panela (organic sugar) and 1 tsp coconut oil in a saucepan over the stove on low heat. Allow to cool then mix in 1 tsp plain natural yogurt
  2. Allow to cool and drizzle over the top of each doughnut once cooled and the sprinkle toppings last (but not least!)

 

Topping

1 Tbsp crushed dry roasted pistachios

1 tsp Beetroot powder

 

For this recipe, for best results we recommend mini doughnut trays. Silicon is now available via Amazon. Another helpful thing to remember, try not to fill up the doughnut molds all the way. Fill halfway with batter, and spread the batter evenly in each mold

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