If it isn’t already apparent, my newest obsession is DONUTS! {Hopefully you didn’t miss the Tiramisu Mini Donuts. They had me licking my plate clean}.  So today, how about these Almond Joy donuts for size?

I tell you, the beauty of this recipe is that even if you don’t like the taste of an Almond Joy candy bar, you could simply omit that part and still  have Chocolate Frosted Donuts. Um, yes?

Now because the next several recipes that are coming out of my brain are an entire homage to our donut friends, I know that there are still some of you who do not have a donut pan. How in the world can one make donuts without a donut pan? This is a complete and utter “pickle” one could find themselves in and should be eradicated immediately. This is why a donut pan must be given away! Must, must, must.

The giveaway will be held on Facebook so if you have not “liked” Fork and Beans yet, I suggest you get your booty over there if a donut pan has been on your “Things to Buy” list. Look for the status update this morning to leave a comment and enter to win. A DONUT PAN! Eeeee. A girl can never have too many, right?

Almond Joy Mini Donuts Recipe

Gluten, egg, dairy free

Makes 12 mini donuts

INGREDIENTS:

  • 1/2 c. sorghum flour (I use Authentic Foods brand)
  • 1/2 c. Brown rice flour (Authentic Foods)
  • 1/4 c. potato starch
  • 1/4 c. arrowroot powder
  • 1/2 tsp xanthan gum
  • (OR: 1 1/2 c. regular flour and omit xanthan gum)
  • 2 tsp baking powder
  • 1/2 c. brown sugar
  • 1/4 tsp salt
  • 1/2 c. buttermilk (1/2 Tb apple cider vinegar + 1/2 c. non-dairy milk)
  • 1 1/2 tsp Ener-G egg replacer + 2 Tbs warm water, mixed til frothy
  • 1/4 c. oil
  • 1/2 tsp vanilla extract

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. Mix dry ingredients together until fully combined.
  3. Make a well in the center of the bowl. Add all the remainder of wet ingredients and stir with a wooden spoon until just incorporated.
  4. Grease a mini donut pan.
  5. Place 1/2 batter into a ziploc baggie. Cut the corner of one side to use as an opening. This part is important in the shape of the donuts: Using one hand to firmly keep the dough flowing out of the hole, squirt the dough out in a circle in the pan.
  6. Bake 8 minutes. Allow to sit in the pan for 3 minutes after you take it out of the oven.

For the Almond Joy Top:

  • 1 1/2 c. shredded coconut, unsweetened
  • 2 Tbs non-dairy milk
  • 2 tsp coconut oil or butter
  1. In a blender, combine all three ingredients until smooth.
  2. Take less than a tablespoon of coconut mix and make into a patty with your hands. Place on top of the cooled donut.

3.   Place an almond on the top.

For Chocolate Coating:

  1. Melt 1 c. non-dairy chocolate into a bowl (every 30 seconds stop to stir and repeat until melted and smooth).  Add 1 Tb shortening into bowl and mix until melted and smooth.
  2. Gently place bottom of the donut into the bowl. Place a fork under the donut, and with a spoon, drizzle the chocolate on top until everything is covered in melted chocolate.
  3. Raise donut up with a fork and place on a piece of wax paper to set. If you want it to set quickly, place in the fridge.

These delightfully, coconutty, chocolatey donuts are demanding to be made! Now it’s your turn to go to Facebook and enter to win for a chance to own your very own donut pan of choice.

This is a very necessary shot. It is the cutest part of the donut. I love it so much.

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