It’s winter, which means I’m always freezing AF once it drops below 60. It’s been in the 30s here at night, so I’m being a baby, and have a legit reason to be cold. Anyway, you didn’t come here for a weather report, you came here for these healthy delish donuts, so here we go…
I was hungry and having insomnia so got out of bed with the intention of making pancakes. As I started grabbing ingredients, as soon as I got out the oats, I knew I wanted to bake instead. I was grabbing my muffin pan when I saw my donut mold (collecting dust and feeling unloved), so I grabbed that instead and started randomly mixing ingredients; unsweetened, shredded coconut + allergy-free chocolate chips + gluten free almond flour and ding ding — the healthy Almond Joy donut was born.
- silicone donut baking mold
- spray avocado + coconut oil
- edged baking pan
- pinch of salt
- 1/4 cup unsweetened, shredded coconut (optional: lightly toast)
- 2 tablespoons almond butter (or sunflower butter if nut-free).
- 1 cup almond flour (use GF flour if nut-free)
- 1/2 cup coconut flour
- 1/2 cup gluten free flour (Bob’s RedMill 1:1 baking is my fav)
- 1 cup gluten free oats
- 3 eggs
- 1 1/2 scoops Vital Proteins beef gelatin
- 1 1/2 teaspoons vanilla extract
- 1/4 cup orange juice
- 1/2 cup coconut sugar
- 2 tablespoons pure maple syrup
- 2 tablespoons apple sauce
- 1/2 teaspoon ground cinnamon
- 1/4 cup allergy-free chocolate chips (I use Enjoy Life)
- 1 1/2 cups unsweetened almond milk
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 tablespoons coconut oil, melted
- 2 tablespoons hemp seeds
- 1 tablespoon raw cacao powder
- preheat oven to 375 F
- in a large mixing bowl, add all dry ingredients
- add all wet ingredients
- using a mixer or spoon, mix until ingredients are in a batter-like consistency
- spray donut pan with oil (I use the Chosen Foods avocado + coconut oil brand)
- spoon mixer into donut pan
- when all batter is evenly distributed, gently use a spoon to press batter down into mold
- bake at 375 degrees F for about 20 minutes, or until toothpick comes out clean. check at 15 minutes to make sure they still need more time.
- let cool and while they’re cooling, move on to streusel topping (below)
- once donuts are cool, add raw, unsweetened almond butter on top of donuts then once streusel is cooked, add streusel on top of it, push down.
- optional: melt dairy free chocolate chips and drizzle on top, or sprinkle dairy free chocolate chips and more toasted coconut flakes on top (or all of the above, which is pictured).
- best enjoyed fresh, so enjoy!
- store in the refrigerator for up to 3 days
cinnamon streusel topping:
- 1/2 cup almond flour
- 1 tablespoon coconut flour
- 1 tablespoon Bobs Redmill 1:1 Gluten Free Baking Flour
- 3 tablespoons maple syrup
- 1/4 teaspoon vanilla extract
- 1/4 cup brown sugar or coconut sugar, or mix of both
- 1/4 cup pecans, walnuts, or almonds (or a mix), smashed
- 4 tablespoons coconut or avocado oil
- 1/2 cup unsweetened coconut flakes
- 1/2 teaspoon ground cinnamon
- preheat oven to 300 F
- add all dry ingredients to a medium-sized mixing bowl and mix
- add coconut/avocado oil and mix until evenly coated
- spray edged baking sheet with coconut + avocado blend (I use Chosen Foods)
- bake at 300 F for 6 minutes, then remove pan to stir and cook for another 5 minutes, making sure coconut is not burning
- bake until your house smells yummy and coconut does not burn (I did a total of 12 minutes, stirring granola every 4 minutes).
- remove and let cool
- add almond butter to donuts then add streusel on top of it, push down.
- optional: melt dairy free chocolate chips and drizzle on top, or add DF chocolate chips and more toasted coconut flakes (or all of the above, which is pictured).