Do you believe in miracles? This cute little chocolate doughnuts are grain free, contain no refined sugar, and are kosher for Passover. You can eat these all the way through the Feast of Matzah. Yay!
These are chocolatey and oh-so delicious! I have served them to brownie lovers and sweet tooths year round and no one ever suspects that they aren't made with refined flour and sugar and oil. These mini doughnuts are made with whole food ingredients and baked instead of fried. I used a mini doughnut pan but don't worry if you don't have one. I have also made with recipe in a muffin pan with great results!
I am not a fan of baking with matzah meal and don't use it during the Feasts. It is expensive, hard to find, and doesn't always produce the best results. On top of that it is typically made of refined flour and isn't particularly healthy. While I do enjoy decadent desserts, we should all have a few healthy baked good recipes up our sleeves that we can feel good about snacking on and serving others--especially children.
Made with coconut flour, eggs, honey, and cocoa powder these are friendly with the GAPS and Paleo diets. They are also friendly with many allergies as they are free of gluten and nuts, and can be made with coconut oil instead of the butter for anyone with a milk allergy.
For an even more wholesome treat use local raw honey, organic eggs, and fair trade cocoa, chocolate, and vanilla.
I drizzled tempered chocolate on these for fun presentation and an extra burst of chocolate. I'm sharing an easy way to temper chocolate below but you can leave this out if you want or mix mini chocolate chips into the batter.
Kosher for Passover Chocolate Doughnuts Recipe
6 eggs
1/4 teaspoon salt
1/2 cup honey
1/3 cup melted coconut oil or butter
1 tablespoon vanilla
2 tablespoons cocoa powder
1/2 cup coconut flour
1/4 chocolate chips (be sure they are free of allergens if needed)
Preheat oven to 350° and grease a mini doughnut pan.
Whisk together the eggs with the salt for three to five minutes. They will become airy and a lighter shade of yellow.
Continue whisking and add the honey, then the coconut oil or butter, vanilla, cocoa powder, and the coconut flour. This should have a similar consistency to cake batter. Coconut flour absorbs lots of liquid so if it is too stiff, add a tablespoon or two of water.
Put the batter into a clean ziplock bag. Once the batter is inside snip a corner off of the bag to use as a piping bag. Pipe batter into the doughnut pan, making the molds about 2/3 full.
Bake for 12-15 minutes (for muffins 15-20 minutes) until the doughnuts spring back when pressed lightly.
Tip the pan onto a wire rack and let cool completely.
Meanwhile melt your chocolate. The easiest way to do this is the double boiler method. Use a small saucepan and bring about an inch of water to a boil. Put about half of the chocolate into a bowl that will sit on top the pan without touching the water. Set the bowl above the water and stir the chocolate until it is completely melted. Remove from the heat and stir in the remaining chocolate chips until melted and smooth. Not adding all of the chocolate at once ensures that your chocolate will be tempered and harden on the doughnuts.
When the doughnuts have cooled put them on an easy to clean surface (a plate or parchment paper), and lightly drizzle the melted chocolate over them. Let set until the chocolate has hardened.
Makes about 18 mini doughnuts or 12 muffins.
