I LOVE donuts!!!….I could literally have donuts as my dessert all the time! When I came across Elana’s Pantry Chocolate Donut recipe I knew I had to try it!!!! I did swap out the maple syrup for honey but kept everything the same. I have made Babycakes donuts before and those are more of a cake like donut consistency which I also love. These are more of a cupcake consistency, which is a good alternative as well!

Ingredients for donuts:

1/4 cup coconut flour
1/4 raw cocoa powder
1/8 tsp salt
1/2 tsp baking soda
3 eggs
1/4 cup coconut oil
1/3 cup honey
1 Tbsp vanilla extract

Ingredients for caramel glaze:

1/4 cup full fat coconut milk
1/2 cup coconut sugar
2 Tbsp water
1 Tbsp vanilla extract

Directions for donuts:

1. Preheat the oven to 350F and grease a standard donut pan generously with coconut oil. In a medium bowl, whisk together the coconut flour, cocoa powder, sea salt and baking soda. Add in the eggs, coconut oil, honey, and vanilla and whisk again until thoroughly combined.

2. Transfer the batter to a plastic storage bag, and snip off one corner of the bag with scissors, to create a “piping bag.” Pipe the batter evenly into the six donut wells.

3. Bake the donuts at 350F for 18-20 minutes, until the dough has risen and is firm to the touch.

4. Allow the donuts to cool for 15 minutes, then gently remove from the pan to cool completely on a wire rack.

Directions for caramel glaze:

1. Add water and coconut sugar to a pan and bring to a boil over medium heat.

2. After it is boiling add in coconut milk and vanilla. Bring to a boil and stir constantly for 10 min. The caramel will start to thicken.

3. Place cooled donuts on plate and drizzle caramel glaze on top!