These stemmed from an all out donut extravaganza one afternoon. Subsequently, we had donuts for dinner. That’s right – I’m an adult and can have donuts for dinner 😉
We made two types of donuts – traditionally fried sour cream donuts and baked chocolate double pistachio. Jillian and I were baking, so both had to be egg-free. What we ended up with were Paleo-friendly, gluten-free, dairy-free, vegan chocolate donuts. As a bonus, these are really easy to make and taste even better a day later 🙂
Note, this recipe does require a donut baking pan. Wilton makes a fairly inexpensive donut pan.
For this recipe you will need:
1/2 c. unsalted pistachios, ground to a flour
1/4 c. coconut flour
1 T. tapioca flour
1/3 c. palm sugar
1/4 c. cocoa powder
1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1/2 c. unsweetened applesauce
3/8 c. coconut or almond milk
3 T. grapeseed oil
1/2 t. vanilla
pinch of cardamom
1/4 c. coconut or almond milk
4 oz. chocolate chips
1/2 c. chopped, roasted unsalted pistachios
pinch of salt
Preheat the oven to 350 degrees F.
Using a food processor (or a coffee grinder), finely grind 1/2 c. of the pistachios.
Next, line a baking sheet with aluminum foil and place the other 1/2 c. of pistachios into the oven to roast. Be sure to spread the nuts evenly on the baking sheet and move them around on the sheet after about 5 minutes. Roast for an additional 5 minutes. Generally you can smell when roasted nuts are done – but make sure you keep an eye on them because roasting can turn into burning in a minute!
Set these aside and allow them to cool.
Combine the dry ingredients – coconut flour, ground pistachios, tapioca flour, palm sugar, cocoa powder, baking powder, baking soda, salt, and pinch of cardamom.
In a large mixing bowl, mix together the wet ingredients – applesauce, coconut milk, oil, and vanilla.
Add the dry ingredient mixture to the wet ingredients and mix until just combined.
I use Ziploc bags with a cut corner as impromptu piping bags. Feel free to use the real thing if you have them on hand. Fill your piping bag with the batter.
Next, spray your donut pan with oil spray – I love Spectrum’s coconut oil spray.
Pipe the batter into the donut pan, making sure that the pan is filled but not overfilled.
Bake the donuts 15-17 minutes. How do you know when the donuts are done? They should spring when pressed.
Allow the donuts to cool on a wire rack.
Once the donuts are starting to cool (you can speed up this process by putting them in the fridge), start the grenache glaze.
Add 1/4 c. of coconut milk or almond milk, 4 oz. of chocolate chips, and a pinch of salt to a small sauce pot.
On medium heat, melt the chocolate chips and mix with the milk until smooth.
Take the grenache off of the heat and set aside to cool. You can always reheat the grenache on low heat when you’re ready to glaze.
Chop the roasted pistachios and place on a plate.
First, carefully dip the donuts in the grenache. Next, let the grenache cool on the donuts for about 5 minutes. Finally, dip the glazed donut in the chopped pistachios.
Your donut should look like the donut on the left – the one on the right is the sour cream donut, that recipe still needs tweaking.
These donuts are a great treat! Super rich!
You can change this recipe up by adding cinnamon and chili powder to the grenache and substitute the pistachios with hazelnuts or peanuts 🙂