Last week, our area of North Carolina had a cold spell, leaving us with an inch and a half of sleet. This may not mean anything to you, but to North Carolina, it means we need to shut down the state. No school, no mail delivery, bare grocery store shelves…..and ultimately, no sanity for many parents. I’m being a little facetious, as I actually had a great time being cooped up in the house with my wonderful and crazy family. Because we didn’t have the usual morning hustle and bustle of having to get ready for school, packing lunches or grabbing a quick breakfast, we hung around in our pajamas all day (until we wanted to play outside on the ice), made some special treats and drank lots and LOTS of hot cocoa.
One of the mornings we decided to revisit a recipe I had left behind months ago…..a recipe for chocolate donuts. The recipe was yummy the first time, but needed a few tweaks to make it become an easy, go-to recipe that I’d be willing to share. This recipe ais grain-free, nut-free, and dairy free (depending on the type of chocolate used). However, I can assure you that even the pickiest of eaters with no dietary restrictions (eh, eh, em……my husband) enjoyed them! I am definitely a chocolate gal and often crave chocolate donuts. Therefore, I’m a happy lady to have a recipe to satisfy those times…..oh, and to share a little treat with my kiddos who would demolish the whole batch if they could. We hope you enjoy these delectable chocolate donuts as much as our family does.
For the donuts:
Ingredients: makes 6 large donuts or 24 mini muffins (“donut holes”)
- 1 large greenish-yellow plantain
- 2 eggs
- 1/2 tsp pure vanilla extract
- 1/2 tsp cinnamon (optional, but it helps to hide the mild plantain taste)
- 1/8 tsp salt
- 3.5 oz semi-sweet chocolate or dark chocolate (often times 1 bar = 3.5 oz) OR you can use a heaping 1/2 cup of chocolate chips (my favorite brand is Enjoy Life which are allergen free)
- 2 Tbsp coconut oil
- 1/4 tsp baking soda
- Preheat oven to 350° F
- Peel the plantain and place it in a high speed blender along with the eggs, vanilla, cinnamon and salt.
- Blend until the mixture is smooth.
- Melt the chocolate and the coconut oil (or butter) together on the stove or in a microwave. Note: I have even skipped this step when using mini chocolate chips by just placing them whole in my Vitamix (just make sure you don’t forget the coconut oil).
- Add the baking soda to the plantain mixture then spoon the melted chocolate and coconut oil into the blender while on low until the mixture is uniform.
- Pour the donut batter into a mini muffin tin (for donut holes) or a donut pan.
- Bake for approximately 15 minutes or until an inserted toothpick comes out clean (the time will be slightly longer for the donut pan).
For the chocolate coating:
- 1.75 oz semi-sweet chocolate (1/2 of a 3.5oz chocolate bar) or 1/4 cup chocolate chips
- 1 tsp coconut oil
- Melt the chocolate and the coconut oil on the stovetop or in a shallow microwave safe bowl in the microwave.
- Dip the top of the donut into the melted chocolate (the warmer the chocolate the thinner the coating, the cooler the chocolate the thicker the coating)
- Place frosted donuts on a baking sheet or large plate and place in the refrigerator for the chocolate coating to harden.
- Store the donuts in a airtight container in the fridge and let sit at room temperature before serving.
- Lick your fingers and the bowl but make sure you get rid of the evidence!