You can't buy happiness but you can certainly make it with these ridiculously delicious Paleo triple chocolate sea salt donuts. They are so perfect, even your toughest Paleo food critic will devour these.
I need you to close your eyes for me for a second, and imagine me saying in my best Oprah impersonation voice ever, yelling "PALEOOOOOOOOO".
Otherwise I am afraid you will just not believe me that these donuts are Paleo. These are, to date, the best Paleo baked good I have EVER made. I am including my recipes and any other recipe I have ever made that was an attempt at a paleo baked good.
They are perfect. The end. Time to go home.
First of all, they are triple chocolate. We have cocoa, chocolate chips and a chocolate frosting. If you love chocolate, you might stroke out when you eat these.
Second of all, they have sea salt. I am a sucker for anything chocolate sea salt and I am guessing you might be too since you clicked on this recipe.
Third of all, the texture and crumb of these donuts will pass the test of your most critical, judgmental, non Paleo eating family member or friend. These triple chocolate sea salt donuts are moist, and bake beautifully. They even come out of the donut pan without too much trouble.
It took me days to figure out how I wanted to top these donuts. Literally, days to come up with this simple topping. I just couldn't pull the trigger on which direction to go.
I am so happy to report that this, this salty chocolatey goodness was THE way to go.
I am also actually in love with the glaze/frosting. I am not really sure what to call it. It is thicker than a glaze, but different than a frosting. And it holds up beautifully. I was worried that it would soak up into the donuts as days passed, but I am happy to report it doesn't. It is perfect.
Can I call these donuts perfect one more time?
Did that make anyone else say "Call me elf one more time...." inside their head?
To make these triple chocolate sea salt paleo donuts you are going to need:
- almond flour
- tapioca flour
- salt, baking soda
- coconut sugar
- coconut milk and coconut cream
- paleo (ish) chocolate chips (I like Enjoy Life)
- Course kosher sea salt
Ingredient FAQ's and Substitutions
There are a few tips and tricks to keep in mind when working with these ingredients.
- Almond flour works best when it is finely ground. You do not want to use almond meal in place of almond flour. Your texture will not be the same.
- Use full fat coconut milk from a can and instead of buying a can of expensive ass coconut cream just skim the cream off the top of a can of full fat coconut milk. To do this, just place your can in the fridge upside down overnight. The next day, open the can from the bottom and pour the coconut water out (save for a smoothie). This will leave all of your cream at one end of the can.
- I used avocado oil for this recipe. If you sub the oil, use refined coconut oil because it will not have a taste, or light tasting olive oil.
- Unless you are making your own Paleo chocolate chips, the closest you can get to Paleo chocolate chips is the Enjoy Life brand or other allergy friendly chocolate chip.
These donuts rise really well. So when greasing the donut pan, LIGHTLY grease the donut well holes and the center piece of the donut well. Also light grease just the top of the rims of the wells.
I think it works best to use your hands and lightly rub refined coconut oil in to the donut holes. I used avocado oil during one of the tests and I did way too much...it made the bottoms of the donuts extremely dry.
I used a donut pan that is for 6 donuts.
Baked donuts can be tricky to get out of the pan. The key is letting them cool, in the pan, for about 15-20 minutes first. Then I like to use a toothpick and very lightly go around the donuts (the outside and the donut hole).
This should loosen the donuts enough that when turned over onto a cooling rack they fall out. If they do not, just repeat the process with the toothpick.
If you don't have a toothpick use something small that fits in without doing damage to the donut.
If you have watched even one episode of The Great British Baking Show then you probably already know a few of these tips. If you haven't watched the show, what are you even doing with your life?
It's addicting. So you should make these donuts and then go binge watch it on Netflix.
Mary Berry always says to remember that chocolate melts in little kids pockets. And this means that you do NOT need a lot of heat to make chocolate melt. This was the key to me finally successfully melting chocolate.
You just have to be patient. If you aren't patient, or if you turn the heat up too high your will not get the beautiful glossy shine these donuts have.
High heat scorches the chocolate. When chocolate heats past 120°F it actually begins to separate and burn.
Burned chocolate is zero fun. It is clumpy and ugly and is the opposite of this beautiful shiny glaze/frosting.
Soooo, when you melt your chocolate use a low/medium heat. Like a 3, out of 10. And once you start to see the chocolate begin to melt start whisking it. Then when you have a nicely melted chocolate take it off the heat and whisk in your coconut cream.
What other diets do these donuts work for?
These donuts are gluten free and dairy free. They are not vegan because of the eggs.
How to store
These donuts freeze beautifully. I was worried freezing the donuts with the frosting on would result in a mess once thawed again. But it actually held up great. They even withstood me defrosting in the microwave!
If you don't want to freeze, these will keep at room temp in air tight container for 3-4 days or in the fridge.
If you love chocolate Paleo treats, you will fall for this Chocolate Chip Cookie Bread!
Have we connected yet friends? I would really love it if we did!!Print