Is there anyone in the world who doesn't love a perfect donut (doughnut?)
Not just the food of choice of Homer Simpson, these are one of my all-time favourite treats. Give me a Krispy Kreme (glazed, incase you're asking. Or perhaps filled with jam) any day of the week, and I'll be a happy lady.
When the lovely Jim Jams (inventors of an incredible sugar-free Nutella-esque chocolate spread) sent me some of their products to try, I hopped straight to it and decided to make these healthier Chocolate Hazelnut Donuts.
I mean, how tempting do these look? Made using coconut flour, these beauties are full of flavour, but are also paleo and gluten-free. Incredibly low-carb for a donut and something so cakey and satisfying, too!
Have you ever tried to make healthier donuts?
CHOCOLATE HAZELNUT DONUTS
1/4 cup coconut flour
1/3 cup cacao
1/4 tsp bicarbonate soda
3 heaped tbsp Jim Jams chocolate hazelnut spread
1/3 cup Lucy Bee coconut oil, melted
3.5 tbsp honey
1 tsp vanilla extract
For the topping:
80g melted dark chocolate
1.5 tsp Lucy Bee coconut
1 tsp Jim Jams chocolate hazelnut spread
1) Preheat the oven to 180C, then grease a donut tin with a little coconut oil or butter. Stir together the dry ingredients in a bowl until combined. Blitz the wet ingredients in a food processor, then slowly tip in the dry ones and blend until mixed.
2) Spoon the batter into the doughnut tins so that they are just over half-way full. Bake for 13-15 minutes, or until cooked through. Leave to cool.
3) Once the donuts are cooled, mix together the topping ingredients then drizzle over each ring. Scatter over sprinkles, if desired, then serve and enjoy!