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Paleo Chocolate Covered Donuts

Oh these are good y’all! It takes me back to my Hostess Donut loving days, but with way more nourishing ingredients! The dough is actually the same dough as my chocolate chip muffins (sans chocolate chips), but cooked in a donut pan/maker and then dipped in chocolate. So soft and chewy on the inside, with a crunchy chocolate outside. My 12 year old tried them and promptly proclaimed, “Wow mom, these are actually good!” Um, thanks?! A fantastic treat for weekend breakfast, holiday, or whenever you want an delicious option.

5 from 4 votes
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Paleo Chocolate Covered Mini Donuts

Servings 30 mini donuts
Author Autumn @wholefoodfor7

Ingredients

Donut Batter

  • 1/2 tablespoon lemon juice
  • 1/2 cup unsweetened almond milk can sub coconut or other nondairy milk
  • 2 cups almond flour*
  • 1/2 cup tapioca or arrowroot flour*
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup oil extra light olive or melted coconut
  • 1/4 cup maple syrup can sub honey
  • 1 egg
  • 1 teaspoon vanilla

Chocolate coating - option 1

  • 1/2 cup melted coconut oil
  • 1/3 cup cocoa
  • 1/2 cup maple syrup

Chocolate coating - option 2

  • 1 cup dairy-free chocolate chips
  • 1 tablespoon coconut oil

Instructions

  1. Preheat mini donut maker or oven for a mini donut pan at 350.

  2. In a small bowl, combine 1/2 cup almond milk with 1/2 tablespoon lemon juice. Set aside while you combine other ingredients. This creates a faux "buttermilk" that really makes a difference in the texture of these, don't skip it!

  3. In a medium mixing bowl, combine all the dry ingredients (almond flour through salt). In a small mixing bowl, combine oil, vanilla, syrup, and egg, whisking to combine.

  4. Add wet ingredients and the almond milk/lemon mixture to the dry ingredients. Stir gently, just until combined.

  5. Pour batter into donut maker or pan and cook until top is firm when touched (will vary based on size of pan or model of maker).

  6. While donuts are cooking, make chocolate coating. If making option 1, just mix all three ingredients until smooth. If making option 2, put chocolate chips and coconut oil in a glass dish and microwave for 1 minute. Stir, then microwave another 30 seconds (if needed) and stir again.

  7. When donuts are cooked, dip in chocolate coating, letting excess drain off. Place on cooling rack with foil or parchment underneath to catch any drips. Optional toppings include chopped nuts, coconut flakes, or sprinkles (we love Miss Jones Bakes sprinkles!). Put in fridge or freezer until coating is hardened (they will be squishy until you do, don't skip the cooling!).

Recipe Notes

This recipe is best as written, and substitutions are offered where possible. SUBSTITUTIONS: If needed, you can substitute 1 cup cassava flour for the almond + tapioca. Please note, using 1 cup cassava flour is the best substitute for the texture but will yield less donuts, about 20. You can also use any other dairy-free milk instead of the almond milk.

13 Comments

  1. 5 stars
    Love these donuts! I made some regular size and mini donuts too. Dipped some in white chocolate and chocolate sprinkles.
    They were so delicious, I immediately delivered some to a couple of my friends and invited them for tea and donuts on Zoom. Zoom+tea+ donuts = priceless!
    We will be doing this on a regular basis. Thank you for a wonderful recipe.

    Reply
    • I love that these came to your Zoom girls night – what a lovely idea!

      Reply
  2. 5 stars
    I cannot get enough of these yummy donuts. When I make them they do not last very long. Thank you

    Reply
  3. 5 stars
    These were so good and so easy! Made with my 11yo daughter. We didn’t have a donut maker but got creative with a cupcake mold and strawberry cutter to make the holes. They came out as cute mini 🍩. The funnest part was making different toppings. We used option 2, super easy! Cant wait to make again soon! Thanks!!!!!

    Reply
    • I love the creativity with this – good for you! Happy they were a win, thank you!

      Reply
  4. These are our favorite! We don’t have a donut pan, so I adapt a muffin pan. I’ve already told my husband to get me a donut pan for Christmas for this recipe! We’ve actually mixed nut butter with the chocolate topping, and that was a huge hit. I’ve actually overheard my husband telling others, “my wife makes the best donuts, and they’re Paleo!” I of course send them to this recipe! Thanks for the wonderful recipe!

    Reply
    • Aw, I love that your hubby is bragging about you with this recipe! So happy these were a keeper and wahoo for donut pan to come!

      Reply
  5. In your picture did you use option two? Using option 1 for dipping didn’t seem to coat too well. I double dipped get it to be more chocolatey. How long do you think I can freeze these for? I’m hoping to defrost and have them ready for my son’s first day of school, but if they are a success I will do more and freeze.

    Reply
    • The photo was of option 2 – the chocolate chips definitely make a thicker coating. That’s a good note that Option 1 is thinner and you might want to consider double dipping, thank you. I have frozen them for up to 3 months, so quite a while, though they don’t last that long unless I hide them lol!

      Reply
  6. 5 stars
    So good!!!! Quick and easy to make! I made regular size ones and they turned out great(made 9 regular size.) Added chopped peanuts on the top of some!

    Reply
    • I’m so happy you tried and enjoyed these and thanks for the tip on how many regular-sized donuts these made!

      Reply
  7. 5 stars
    My kids and husband all said these are the best donuts I have ever made! We are not paleo, but I love using alternative flours to make baked goods more nutritious. These are absolutely phenomenal! Will make again and again!

    Reply
    • I’m so thrilled you family enjoyed these! Thank you!

      Reply

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