These Paleo chocolate donuts boast a clean list of ingredients and a wonderful chocolatey flavor. The only downside: it’s very difficult to stop at one!
These paleo chocolate donuts are wonderful. They are delicious, fluffy and chocolatey, and – just as important – their ingredients list is clean.
The starch in these paleo chocolate donuts comes from plantain, and while you can very faintly taste it, especially when trying these donuts without the glaze, the glazed donuts are rich, chocolatey and super delicious. As in, it’s very difficult to stop at one!
I started out with Paleo Mom’s donuts recipe, but felt that it wasn’t chocolatey enough for my taste. I wanted these donuts to taste good even without the glaze. So I added unsweetened cocoa powder and coconut sugar, and then I felt it was perfect – even without the glaze.
These paleo chocolate donuts are excellent, with one caveat: as always when it comes to clean baked goods, remember that it’s unfair to 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.
It feels good to serve one’s family a wonderful baked good that’s also healthy and noninflammatory! (This almond flour paleo banana bread is another good one, by the way).
If you have leftovers, keep them in the fridge for 2-3 days, taking them out of the fridge 30-60 minutes before you plan to enjoy them.
PS. If you’re on a low carb diet, try these amazing keto chocolate donuts!
Paleo Chocolate Donuts
- 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
- 2 tablespoons coconut sugar
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 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 sharp knife. Slice it into 4-5 slices. Place in your 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, vanilla and coconut sugar over low heat. Allow to slightly cool.
- Add the melted chocolate mixture, the cocoa powder, baking soda and kosher salt to the food processor. 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 the pan on a cooling rack, then gently remove the donuts from the pan and transfer them to the cooling rack to cool for 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 the fridge for 15 minutes to set the glaze, then serve.