Paleo Chocolate-Glazed Chocolate Doughnuts

August 12, 2014

Doughnuts, who doesn't love them? The problem is if you're following a paleo diet doughnuts are a big no-no. These little baked goods are typically packed with gluten, refined sugars, and all types of artificial flavoring and coloring that after eating a couple (who actually has the self control to only eat a couple?) your gut is left feeling like it has been through war zone.

Well today is your lucky day because Paleo Mom has come up with an amazing paleo version of the classic chocolate-glazed chocolate doughnut. Enjoy and bon apetit!

Ingredients (Doughnuts): Makes 12 mini doughnuts.

  • 1 large green plantain
  • 2 eggs
  • 4 oz bittersweet chocolate
  • 2 Tbsp lard, palm shortening or ghee
  • 1/2 tsp ground vanilla bean (optional)
  • 1/4 tsp baking soda
  • generous pinch salt
  1. Peel and quarter plantain and put in a blender with the eggs. Puree until completely smooth.
  2. Meanwhile, melt chocolate and lard together. Now would also be a good time to plug in your mini-doughnut maker.
  3. Add vanilla bean, baking soda and salt to the plantain-egg mixture in the blender. Blend a few seconds to combine.
  4. Turn blender on low, remove the little insert in the lid so you can pour stuff in. Slowly pour the warm chocolate-lard mixture into the blender and keep blending until it’s entirely incorporated.
  5. Once mini-doughnut maker is pre-heated, pour the batter into each well, filling to exactly level with the top of the well. Close the lid and cook for 6 minutes.
  6. Carefully remove and let cool on a wire cooling wrack before glazing. Repeat with remaining batter. 
  7. If you're using a doughnut pan cook at 375°F for 7-8 minutes.

Ingredients (Glaze):

  • 2 oz semisweet chocolate
  • 1 Tbsp ghee or palm shortening
  1. Melt chocolate and ghee together, stirring well. Place in a shallow bowl.
  2. Carefully dip one side of each doughnut into the warm chocolate (if it starts to cool, it will coat the doughnuts more thickly and end up more like frosting than a glaze). Place doughnuts glaze-side up on a baking sheet lined with parchment paper, wax paper or a silicone liner.
  3. Cool to room temperature (or hurry it up in the fridge or freezer) and enjoy.

You can store these doughnuts in the fridge, but then warm them up to room temperature before eating with a nice hot cup of coffee!

About the Author:

Sarah Ballantyne, Ph.D. (a.k.a. The Paleo Mom) is the blogger behind the award-winning blog  www.ThePaleoMom.com, cohost of the top-rated and syndicated  The Paleo View podcast, and author of two upcoming books The Paleo Approach and The Paleo Approach Cookbook.





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