I couldn’t think of a better way to introduce you to The Healthy Chelle than with these double chocolate toasted coconut donuts made with all real-food ingredients. They are a must-have for your summer baking list, and they’re so easy to make! Plus, they’re paleo friendly, dairy free, gluten free, and refined sugar free!
Anything chocolate will hold a special place in my heart, especially when it has double the chocolate! These Double Chocolate Toasted Coconut Donuts are a perfect, all natural treat that will certainly satisfy your sweet tooth. Their cake-like texture, covered in a silky chocolate glaze is nothing short of amazing. And the toasted coconut adds a delectable nutty flavor and crisp texture to finish it off.
Eating healthy does NOT mean you have to eliminate your favorite foods. There are so many ways you can still enjoy your favorite treats while still staying true to a balanced lifestyle, whether you use real food ingredients or not. While these double chocolate donuts are baked in a non-stick donut pan (not fried!), they call for simple, natural ingredients that still taste great!
Although this recipe calls for various “coconut” ingredients, it still mostly has that chocolate cake donut taste. What does make it have the coconut taste, however, is the toasted coconut topping and unrefined coconut oil. To minimize the coconut flavor, you can use organic refined coconut oil and/or omit the toasted coconut topping.
Baking with Coconut Flour
When working with coconut flour, it’s important to know that it can often give your baked goods a gritty texture, so it’s best to sift the flour thoroughly before you bake with it. It can be tricky to bake with coconut flour because you can’t substitute it on a 1:1 ratio for all-purpose flour. For more info on baking with coconut flour as an alternative to regular flour, head to Nourished Kitchen’s blog post Coconut Flour: Baking Tips, Substitutions and Recipes.
How to Toast Coconut
A great way to add flavor and texture to any recipe is by incorporating toasted coconut. You can certainly buy toasted coconut in most grocery stores, but you’ll find that it usually has extra preservatives to keep it fresh. I prefer to toast my own, especially since it’s super easy!
There are a few methods to toast coconut, and each are very simple, but I prefer the stove top method.
Stove Top Method
- Place coconut in a large skillet.
- Cook over low-medium heat, stirring frequently, until the flakes are mostly golden brown. *Note: If the coconut is sweetened it will brown much faster.
Oven Method
- Preheat oven to 325°F.
- Spread coconut flakes in a thing laker on a parchment lined baking sheet and bake in preheated oven for 5-10 minutes, stirring every few minutes. Again, sweetened flakes will take less time.
Microwave Method
- Spread about ½ cup at a time of shredded coconut on a microwave-safe plate.
- Microwave the coconut in 30 second increments, stirring each time.
- Continue cooking and stirring in 30 second increments until it a light golden brown color.
*Recipe adapted from Paleo Running Momma
If you try this recipe or any of my recipes, I would love to hear how you enjoyed it! Review and comment below to let me know your thoughts, and share your pictures on instagram, tagging @thehealthychelle or #thehealthychelle – I love seeing your recipe creations! You can also follow me on Facebook, Pinterest, and Instagram!
These Double Chocolate Toasted Coconut Donuts are a perfect, all natural treat. Their cake-like texture, covered in a silky chocolate glaze is nothing short of amazing. And the toasted coconut adds a nutty flavor with a nice crisp texture. Preheat oven to 350 degrees F, and prepare donut pan by lightly greasing each section. In a large bowl, use an electric hand mixer or whisk to cream together the eggs, maple syrup, coconut oil and vanilla. In a smaller bowl, combine the sifted coconut flour, tapioca flour, cocoa, baking soda and salt. Whisk or blend the dry mixture into the wet until fully combined and a thick batter forms. Use a plastic freezer bag with a 1/2-1" cut made in the corner in order to pipe the batter into the donut molds, or spoon batter into each mold. It will make about 8-9 full sized donuts. Bake at 350 for 15-18 mins or until toothpick comes out clean. Cool 5 mins in the pan, then release each donut by flipping the donut pan carefully onto wire racks to fully cool. While the donuts cool, make the glaze by melt butter over very low heat until almost melted. Then whisk in cocoa and maple syrup until a shiny glaze forms. Remove from heat and stir in vanilla. Glaze donuts immediately by drizzling with a spoon. Allow glaze to cool before serving. It will remain soft but solid at room temperature. Add the toasted coconut by tablespoon when the glaze has cooled about halfway. Store leftovers covered in the refrigerator for up to one week or freeze in a sealed container for longer. Double Chocolate Toasted Coconut Donuts
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