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Black Garlic Chocolate Donuts

Yields: 6 donuts
Make this recipe how many times?
Savory Spice Shop Ingredients
Arrowroot Starch/Flour, Organic 12 floz bottle $8.25
Cocoa Powder, Black Onyx 2 oz bag $4.25
Black Garlic Bulb $3.40
Vanilla Extract Pure Madagascar -2floz $4.75

Ingredients:

Notes:

*This gluten-free, dairy-free recipe submitted by www.grokgrub.com works well with natural cocoa powder in place of black onyx. If you don’t have a donut pan you can use a muffin pan, but you may need to add a few more minutes of cooking time.

Directions:

Preheat oven to 350 degrees. Grease a donut pan with coconut oil and set aside. Sift almond flour, arrowroot flour, coconut flour, baking soda, baking powder, salt, cocoa and espresso powder together. Combine eggs, maple syrup, black garlic, vanilla and 2 Tbsp. coconut oil in a blender. Blend until garlic cloves have been completely incorporated into wet mixture. Add wet mixture to dry; combine completely but do not overmix. Divide mixture evenly into donut pan. Bake for 10 to 12 min., then remove and cool in the pan. Once cool, gently remove and brush the tops of the donuts with coconut milk and sprinkle with shredded coconut. Donuts keep for 1 to 2 days stored in an airtight container in the refrigerator.

Yields:

6 donuts

Thanks to:

www.grokgrub.com
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Black Garlic Chocolate Donuts

"I just wanted to thank you for your spice shops and spices. I use your spices exclusively and I believe your quality products had a hand in me getting to be a contestant on season 2 of MasterChef. I wanted to tell you that I used your spices in all my cooking I did for the show!"

-Kayla H. of Colorado Springs, CO

Black Garlic Chocolate Donuts


Yields: 6 donuts

Ingredients:

Notes:

*This gluten-free, dairy-free recipe submitted by www.grokgrub.com works well with natural cocoa powder in place of black onyx. If you don’t have a donut pan you can use a muffin pan, but you may need to add a few more minutes of cooking time.

Directions:

Preheat oven to 350 degrees. Grease a donut pan with coconut oil and set aside. Sift almond flour, arrowroot flour, coconut flour, baking soda, baking powder, salt, cocoa and espresso powder together. Combine eggs, maple syrup, black garlic, vanilla and 2 Tbsp. coconut oil in a blender. Blend until garlic cloves have been completely incorporated into wet mixture. Add wet mixture to dry; combine completely but do not overmix. Divide mixture evenly into donut pan. Bake for 10 to 12 min., then remove and cool in the pan. Once cool, gently remove and brush the tops of the donuts with coconut milk and sprinkle with shredded coconut. Donuts keep for 1 to 2 days stored in an airtight container in the refrigerator.

Yields:

6 donuts

Thanks to:

www.grokgrub.com
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.