Toasted Coconut Chocolate Maple Doughnuts

I have always been the biggest doughnut fan and whenever I travel, I always look for the best donut shop! I am all about a fluffy doughnut base with a chocolate icing. In my honest opinion, chocolate > vanilla any day! When I tried these Maple Sunflower Toasted Coconut doughnuts with chocolate icing, I couldn’t believe they were dairy free and gluten free. They were light and fluffy, just the way I like them, without any sneaky ingredients. They also are ready in 30 minutes, from start to finish. Can life get any better?

I made these doughnuts two ways: one with eggs and then one with flax eggs. Both recipes were delicious. Actually so delicious that I ate all the doughnuts in less than 48 hours. No shame whatsoever. Unlike most doughnuts, these use maple syrup instead of traditional sugar and are seed and coconut based so they are completely nut free!

For this recipe, I used my favorite seed butter, Maple Sunflower Seed butter from 88 Acres (use code GIRLSWHOEAT for 15% off your first order on their website) It is lightly sweetened from maple syrup so if you are using a nut or seed butter with no added sweeteners , then I would add in an extra ½ tbsp to 1 tbsp of maple syrup depending on how sweet you like your treats!

To make this recipe vegan, you would swap out your eggs with a flax egg. Flax eggs have a 1:1 ratio (meaning however many eggs the recipe calls for, that’s how many flax eggs you want to make). To make a flax egg, I put 1 tbsp ground flax and 2 ½ tbsp water in a small bowl or mug, mix it together, and place it in the fridge for about 10 minutes until it changes from a liquid consistency to an egg like consistency. 

To prep the doughnuts,  first make the base, cook them in the oven, and set aside to cool. Once they are cool, I use a knife to cut around and loosen the doughnut from the mold. While the doughnuts cool, you can toast the coconut. To do this, just put coconut on a non-stick pan over low to medium heat and stir it until they brown. For very fine coconut, it takes about 30 seconds to 1 minute and because it can burn quickly, keep your eye on them! Then warm the chocolate and coconut oil in the microwave at 30 second intervals until the chocolate is fully melted. Once cooled, move the doughnuts to a plate, pour the chocolate evenly across the top of the doughnut and sprinkle on the coconut. Let the doughnuts sit at room temperature so the chocolate can harden or place in the fridge for a few minutes.

This recipe makes 4-5 doughnuts, depending on how big you want them! For any leftovers, place in an airtight container and store at room temperature for 2-3 days. You can also store in the refrigerator for up to a week.

 Substitution Ideas:

• Eggs: substitute 2 flax eggs to make it vegan (2 tbsp of ground flax mixed with 5 tbsp water, store in the fridge for 5-10 minutes and stir occasionally until it becomes an egg consistency)
• Seed Butter: use any nut or seed butter

Toasted Coconut Chocolate Maple Doughnuts

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dessert

Servings 5

Cooking & Baking Supplies

• Doughnut & Bagel Pan

Ingredients  

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Doughnut

• 1/4 cup coconut oil, melted
• 1 tbsp maple syrup
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup sunflower seed butter
• 3 tbsp coconut flour
• 1 tsp baking powder
• sprinkle of salt

Topping

• 1/2 cup unsweetened coconut flakes
• 1 cup chocolate chips
• 1/4 tsp coconut oil, melted

Instructions 

• Preheat the oven to 350 degrees.
• In a medium bowl, mix together wet ingredients (coconut oil, maple syrup, eggs, vanilla extract, and seed butter) until smooth.
• Add in dry ingredients (coconut flour, baking powder, salt) and mix until smooth.
• Spray a doughnut pan well with oil (or add oil to a paper towel and coat doughnut pan well).
• Cook for 15 minutes. Then, remove doughnuts from the oven and let cool.
• Over medium heat, add coconut flakes to a pan. Stir until coconut browns (keep an eye on this as the coconut will burn fast). Move to a small bowl.
• Add the chocolate chips and coconut oil to a bowl and cook in the microwave for 30 seconds. If not melted, mix, and cook for another 30 seconds until fully melted.
• Using a knife, loosen the edges around the doughnuts to help them pop out of the pan easily. Move doughnuts to a plate.
• Drizzle chocolate over the top of the doughnuts. While the chocolate is still melted, sprinkle coconut on top of the doughnuts.
• Let the doughnuts sit at room temperature or place in the refrigerator for a few minutes to let the chocolate harden. ENJOY!

Did you make this recipe?Tag @girlswhoeat!