Black Garlic Chocolate Donuts
A donut that's healthy and delicious? You bet! This gluten-free, dairy-free treat uses the unexpected ingredient of black garlic mixed with cocoa powder and espresso powder for a flavor combination that is quite addictive.
- 1/2 cup almond flour
- 1/4 cup arrowroot starch/flour
- 1/4 cup coconut flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup black onyx cocoa powder*
- 2 tsp. espresso powder
- 2 eggs
- 1/2 cup maple syrup
- 3 cloves Korean black garlic
- 1 tsp. Madagascar vanilla extract
- 2 Tbsp. coconut oil (plus more for greasing pans)
- 1/2 cup coconut milk
- 1/2 cup shredded coconut
*This 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.
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.