These chocolate donuts boast a clean list of ingredients and a wonderful, deeply chocolaty flavor. The starch comes from plantain, and while you CAN faintly taste it, especially when trying these without the glaze, the glazed donuts are rich, chocolaty and delicious. As in, it’s very difficult to stop at one!
As always when it comes to clean baked goods, do not compare these donuts to “real” cake donuts. They are not as sweet, but they are also not as junky. No grains, no trans fats, no oxidized seed oils, no white sugar, no artificial colors and flavors, no preservatives.
- 2 teaspoons melted butter for the pan
- 1 large green plantain (400g/14oz unpeeled, 200g/7oz peeled)
- 2 large eggs
- 4 oz dark chocolate, 70% cacao
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons low carb granulated sweetener (such as xylitol)
- 3 oz dark chocolate (70% cacao)
- 1 1/2 tablespoons unsalted butter
Preheat oven to 375 degrees F. Brush eight of the cavities of two 6-cavity nonstick donut pans with melted butter.
- Peel the plantain, using a knife. Slice it into 4-5 slices. Place in food processor. Process until very finely chopped, about 30 seconds, stopping once to scrape the sides of the bowl.
- Add the eggs and process until very smooth and foamy, about 2 minutes, stopping once to scrape the bottom and sides.
- Meanwhile, in a small saucepan, melt the chocolate, butter and vanilla over low heat. Allow to slightly cool.
- Add the melted chocolate mixture, the baking soda and the salt (and the cocoa and xylitol if using) to the plantain-egg mixture. Process until fully incorporated and very fluffy, stopping once to scrape the sides with a spatula, about 1 minute.
- Using a spoon, equally divide the batter among the donut pan cavities, spreading the batter evenly and filling the cavities 3/4 full. Bake 10 minutes.
- Cool 5 minutes in pan on a cooling rack, then gently remove the donuts from the pan and transfer to the cooling rack to cool 10 more minutes.
- To make the glaze, melt the chocolate and butter together, over low heat, in a shallow skillet. Once melted, keep the glaze warm over very low heat. Dip one side of each doughnut into the warm glaze. Place the donuts glaze-side up on a baking sheet lined with wax paper. Place in fridge for 15 minutes to harden the glaze, then serve.
1. Recipe Adapted from The Paleo Mom.
2. If you don't mind xylitol, add 1 tablespoon unsweetened cocoa powder and 2 tablespoons xylitol to the donut batter for sweeter, chocolatier, tastier donuts. The nutrition info includes cocoa and xylitol.