Not sure if it was just in our home or maybe I was just lucky growing up, but a box of donuts was a pretty regular event in our household.
I can still remember my mom walking through the front door and my eyes would immediately go to her hands, was she carrying the brown, long, slim box that as a kid you knew was just shocked FULL of sugar fat goodness, and not just one but twelve tasty treats.
The best part of this box of joy was picking which one you wanted to “try” first. Not that my choice ever swayed from the double chocolate or the sprinkle donut, but still all the different flavours and options got me excited.
My sister was the French crueler through and through, my mom, the sour cream glaze (my moms selection used to upset me as a child, what a waste of good real estate in a box that could only hold 12, sour cream glaze… pffffft) and my dad didn’t so much have a flavour but it was more so that he could almost shove the ENTIRE donut into his mouth in one bite. He can also do this trick with cookies, watch your back David Copperfield.
But then allergies come along and wreck everyones fun. Never again would that brown slim box be a part of my life, but who needs it now that I have mastered a recipe of my own. PS my donut comes with fudgy date frosting… take that brown box.
Chocolate Donuts with Fudgy date frosting
Makes 6 donuts
¼ cup coconut flour
¼ cup cocoa
¼ cup maple syrup
¼ cup coconut oil (melted)
¼ tsp salt
½ tsp baking soda
1 tbsp vanilla
¼ cup dark chocolate chips (optional but HIGHLY recommended…)
Preheat oven to 350 and grease your donut pan with a little bit of coconut oil and set aside.
In a large bowl mix all the dry ingredients together until well combined. In a separate bowl beat the eggs and maple syrup for about a minute (need to get some air up in here) then throw them in with the donut batter add in the coconut oil and beat until everything is good and mixed up. Place the batter into a large Ziploc bag (this is my make shift piping bag) and evenly distribute the batter into your donut pan.
Bake in the oven for about 18-20 minutes. Once cooled these should be super easy to just twist out of the pan.
Fudgy date frosting
¾ cups of pitted dates (about 12 large dates)
¼ cup cocoa
¼ cup coconut oil (no need to melt)
1/3 cup boiling water
Toss everything into a food processor and blend until it becomes a smooth velvety texture. I popped mine into the fridge for about 10 minutes mid blend then pulsed it a few more times just for good measure.
Then frost away and enjoy… I know I did.
You could even dip these bad boys into some toasted coconut, dark chocolate chips or some maple roasted nuts. Mmmmmmmmmm
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