Chocolate Doughnuts with Coconut Cream Frosting (grain-free, gluten-free)

By Kathy C.

Ingredients

• Add to blender:
• 11 egg
• 1/2cup1/2 cup almond butter
• 2tbsp2 tbsp honey
• 2tsp2 tsp vanilla extract
• 1/8 to 1/4tsp1/8 to 1/4 tsp vanilla stevia (to your taste)
• 1/4tsp1/4 tsp baking soda
• 1/4tsp1/4 tsp baking powder (Grain-free Baking Powder Recipe)
• 1/4tsp1/4 tsp sea salt
• 2tbsp2 tbsp cocoa powder (or 2 tbsp coconut flour for vanilla doughnuts)

Details

Adapted from thespunkycoconut.com

Preparation

Step 1

Puree the batter.

Add 1/2 tsp of oil (I use coconut oil, liquified) to each doughnut well. My doughnut pan holds six regular sized doughnuts, and it is non-stick. You really need the oil for these doughnuts even with the non-stick pan. Rub the oil all around each well.

Pour the batter evenly between the six doughnut wells. There may be a little left over.

Bake at 350 degrees for about 12 minutes. They will continue cooking slightly as they cool in the pan.

Cool the doughnuts in the pan for at least 10 minutes before carefully taking them out.

We topped ours with melted Tropical Traditions, Coconut Cream Concentrate. I made the frosting just like Vanilla Bean, Lemon Glaze, by The Urban Poser, minus the lemon juice. I also sprinkled toasted shredded coconut on top. Yum.

♥, Kelly