If it isn’t already apparent, my newest obsession is DONUTS! From regular donuts, to frosted donuts, to powdered sugar donuts, and even donuts in the shapes of all different kinds of animals, it’s safe to say I am donut obsessed. So today, how about these Almond Joy mini donuts for size?
RELATED: GF/V Donuts
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? Was that even a question? I’ll say this, I’ve even confused myself but what I do know is that these donuts are beyond delicious.
RELATED: Chocolate Frosted Donut Penguins
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 (Giveaway is now closed)…
RELATED: Powdered Donut Polar Bears
A unique donut flavor, these gluten free Almond Joy Mini Donuts are stuffed with coconut and coated with dairy free melted chocolate!Print
- 1 1/2 c. Cara’s All Purpose GF Flour
- 1/2 tsp. 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
For Almond Joy Topping:
- 1 1/2 c. shredded coconut, unsweetened
- 2 Tbs non-dairy milk
- 2 tsp coconut oil or butter
- 12 whole almonds
For Chocolate Coating:
- 1 c. nondairy chocolate chips
- 1 Tbsp. non-hydrogenated shortening
- Preheat oven to 350 degrees.
- Mix dry ingredients together until fully combined.
- 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.
- Grease a mini donut pan.
- 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.
- 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:
- In a blender, combine the first three ingredients until smooth.
- Take less than a tablespoon of coconut mix and make into a patty with your hands. Place on top of the cooled donut.
- Place an almond on the top.
- For Chocolate Coating:
- Melt the non-dairy chocolate into a bowl (every 30 seconds stop to stir and repeat until melted and smooth). Add the shortening into the bowl and mix until melted and smooth.
- 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.
- 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, coconut-y, chocolatey donuts are demanding to be made!
This is a very necessary shot. It is the cutest part of the donut. I love it so much.