Soft and moist baked chocolate donuts dipped in a sweet creamy glaze flavored with just a hint of rose. Gluten free. Paleo.
- 3/4 cup almond flour (I use THIS brand)
- 1/4 cup arrowroot powder (like this)
- 2 tbsp coconut flour (I use THIS brand)
- 1/4 cup raw cacao powder or cocoa powder (like this)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1/3 cup maple syrup or honey
- 1/4 cup butter, ghee, or coconut oil (melted)
- 1/2 tsp vanilla extract
- 1 tbsp milk of any kind
FOR THE ROSE GLAZE
- Preheat oven to 350′ F. Liberally grease a 12 cavity mini donut pan (or 6 cavity regular donut pan.)
- In a large bowl, sift together almond flour, arrowroot, coconut flour, cacao powder, baking soda, and salt. Set aside.
- In another bowl, whisk together eggs, maple syrup (or honey), melted fat of choice, vanilla, and one tablespoon of milk. Add the dry to wet and mix until fully incorporated.
- Fill each cavity in donut pan 3/4 full (I like to use my reusable piping bag but you can use a zip-lock bag with the corner cut out as well.) Tap the pan on the counter several times to allow the batter to settle.
- For mini donuts, bake for 10-12 minutes, until toothpick comes out clean. For regular sized donuts, bake 12-14 minutes. Remove from oven and cool for 10 minutes then gently tip over onto a cooling rack. Allow to cool completely before adding glaze.
- When donuts are cool, prepare glaze by melting coconut butter and coconut oil in a small double boiler (I place a small glass bowl over a small pot). Whisk in 1 tablespoon of sweetener and 1/2 teaspoon of rose water. Taste and add more sweetener and rose water if necessary. Don’t worry if it gets clumpy. Remove from heat and whisk in hot water 1 teaspoon at a time until glaze is smooth and glossy. Keep whisking. It will get there. Add fresh beet juice a few drops (or a sprinkle of beet powder) at a time until you get desired pink color.
- Dip each donut into glaze. Place on parchment paper until glaze is set.
- Serve and enjoy. Best served fresh, but you can store in fridge for up to 3 days.
- Flour substitutions: if you do not have arrowroot powder, you can just sub 1/4 cup more almond flour. The arrowroot just lightens the texture a bit.
- Rose water can be potent, so I recommend starting small with just a 1/2 teaspoon in the glaze. You can add more to taste. And yes, you can totally omit the rose water if that’s not your jam. Try adding a bit of vanilla extract instead.
- Beet juice imparts a very strong color very quickly. If you are going for a pale pink color, be sure to go very slow, adding just one drop at a time until you have the color you like. You can also use dried beet powder. Use just a sprinkle at a time.