Say hello to fluffy and delicious chocolate donuts that are shockingly Paleo, gluten-free, grain-free, dairy-free, refined sugar-free, clean-eating, and easy to make! These Paleo Chocolate Donuts with Dark Chocolate Icing will satisfy your sinful cravings and washing away all your desires for the bad ones. Another plus is that they’re oven-baked—so no frying needed!
Before it gets too hot to hang out with your oven, I decided to post these Paleo Chocolate Donuts with Dark Chocolate Icing! 🍩 Can you believe they’re oven baked and not fried?! 😮 😍
My Paleo Maple Glazed Baked Donuts are one of the top recipes on my site—and for good reason 🤤—so I decided to make some other healthy donut recipes for you! 😉
As I talked about in my maple donut recipe, my mom used to take my brother and I grocery shopping with her after school and she’d let us get a box of the freshly baked donuts at the store. 😋 Let me be honest here, I always went straight for the chocolate donuts with the rainbow sprinkles—the sprinkles needed to be on there to make the donut complete for some reason. 😆
Unfortunately, I still haven’t been able to find Paleo rainbow sprinkles, but these ones pictured (India Tree Rainbow Sprinkles) have no artificial dyes of flavors, although they still contain corn and granulated sugar. 😕
Can someone please make a healthy sprinkle company?! 😩 I’m a sprinkle person, so I’m missing out. 😞
My second favorite flavor was, obviously, the maple donuts then classic glazed. 😋 What are your favorite flavors? I’d be happy to make a healthier version not only for you, but for me too. 😜
Nevertheless, let’s talk about these Paleo Chocolate Donuts with Dark Chocolate Icing…
These donuts really don’t need the rainbow sprinkles I needed prior because they’re all that. All that meaning:
- Refined sugar-free
- Not fried
- Full of antioxidants, minerals, and vitamins
- Mind, body, and soul food
- Incredibly delicious with zero guilt!
Now do you see why these Paleo Chocolate Donuts with Dark Chocolate Icing don’t need any “enhancements?” 😂
Speaking of enhancements, do you see how thick these donuts are? 😍 Each bite is like an adventure when you’re eating these chocolate donuts. You’re biting through the fluffy land of rich, yet sweet chocolate, while the hardened Dark Chocolate Icing begins to melt in your mouth on impact. 🍩 🤤 It’s quite the tasty sensation if you ask me.
So tasty that you’ll have to take another bite (or two) once bitten. 😈
My mom said they remind her of Ding-Dongs (without the creamy filling), which she
liked was obsessed with years back. There’s something wrong with that sentence, but I’m hoping your mind isn’t as sinful as mine. 🤣
Anyways, I can see where she’s getting that, with the hardened dark chocolate icing and the cakey center of the chocolate donuts. 🤩 They also remind me of the Hostess Donettes—you know, the mini chocolate donuts that came in bags, along with the white powdered ones? We used to get both (can’t believe how unhealthy my family used to eat! 😬) But I’m telling you, you won’t be missing Ding-Dongs or other chocolate donuts once you have these Paleo Chocolate Donuts with Dark Chocolate Icing. 😏
They’re great for breakfast with coffee (I know! Donuts for breakfast. ❤🤭), as an afternoon snack, dessert, birthdays, and special occasions/parties!
I mean, everyone likes donuts, so I feel like we should get to it and hop on the chocolate donut bandwagon.
Start by adding all the dry ingredients in a large mixing bowl and whisk together.
Then, in a medium bowl add all the wet ingredients and whisk together.
Pour the wet ingredients into the dry and mix with a spatula or wooden spoon until everything is incorporated.
Thereafter, pipe or spoon the batter into coconut oil-greased donut pans or molds until they’re ¾ of the way full.
Bake on 350°F for 15-17 minutes, or until the edges are crisp and a toothpick comes out clean with inserted in the donut.
Let the donuts sit in the pan for about 5 minutes then remove the donuts, flip them over, and transfer them to a cooling rack.
To make the icing, add the raw cacao butter and coconut oil in a double boiler. Once melted, whisk in the maple syrup and then whisk in the raw cacao powder and salt. Lastly, whisk in the vanilla extract. You can also do this by melting the cacao butter and coconut oil in the microwave and then proceeding (*Please note that microwaving will eliminate a lot of the raw benefits of the ingredients).
Once the donuts have cooled, dip the donuts in the icing and set back on the cooling rack. You can also drizzle them with it—whatever you prefer. 😊
Set the donuts in the fridge for about 5 minutes, or until the icing has hardened. Repeat the process 1-2 more times until all the icing is used up! The donuts taste great with the melty icing, but it can get a little messy—nothing wrong with that. 😏
I hope you get a chance to make these Paleo Chocolate Donuts with Dark Chocolate Icing! 😍 🍩 I think you’ll love them! If you make them, please don’t forget to take a picture 📸 and share it with me on social media, tagging @sabrinassinlesssecrets and hashtagging # sabrinassinlesssecrets (#becausesinlessisdelicious, #TripleS, #sinlesssunday). 😘 See you next time. ❤
- 1 cup blanched almond flour (112g)
- ⅓ cup raw cacao powder (about 27g)
- 3 tablespoons coconut flour (21g; check your label because brands can vary in weight)
- 3 large organic eggs, room temperature
- ⅓ cup pure maple syrup (can sub raw honey if you prefer)
- 3 tablespoons organic unrefined, extra virgin coconut oil, melted and cooled (42g)
- 1 tablespoon warm unsweetened vanilla almond milk (can sub another non-dairy milk of choice)
- 1 teaspoon pure vanilla extract
- ½ teaspoon organic apple cider vinegar
- ½ teaspoon baking soda
- ¼ teaspoon sea salt, or to taste
- ⅛ teaspoon cinnamon, preferably Ceylon cinnamon (optional)
- 2 tablespoons raw cacao butter (28g) (can sub organic unrefined extra virgin coconut oil if you don’t have any cacao butter)
- 1 tablespoon organic unrefined, extra virgin coconut oil (14g)
- 2 ½ tablespoons raw cacao powder (about 12g)
- 2 tablespoons pure maple syrup
- ¼ teaspoon pure vanilla extract
- Pinch of sea salt (optional)
- Grease your donut pan or silicone donut mold with coconut oil. If using a silicone donut mold (THIS is the one I used above) also set it atop a baking sheet for easy transporting. Preheat the oven to 350°F
- Next, add all the dry ingredients in a large mixing bowl and whisk together.
- Then, in a medium bowl add all the wet ingredients and whisk together.
- Thereafter, pour the wet ingredients into the dry and mix with a spatula or wooden spoon until everything is incorporated.
- Now, pipe or spoon the batter into the donut cavities until they’re ¾ of the way full.
- Bake the donuts for 15-17 minutes, or until the edges are crisp and a toothpick comes out clean with inserted in a donut.
- Let the donuts sit in the pan/mold for about 5 minutes then remove them, flip them over, and transfer them to a cooling rack.
- While the donuts are cooling, make the icing.
- Add the raw cacao butter and coconut oil in a double boiler.
- Once melted, whisk in the maple syrup
- Then, whisk in the raw cacao powder and salt.
- Lastly, whisk in the vanilla extract.
- You can also do this by melting the cacao butter and coconut oil in the microwave and then proceeding (*Please note that microwaving will eliminate a lot of the raw benefits of the ingredients).
- Once the donuts have cooled, dip them in the icing and set back on the cooling rack.
- Then, move them to the fridge for a few minutes so the chocolate hardens.
- Repeat the dipping/cooling process 1-2 more times until all the glaze has been used up. Enjoy! 🙂