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Test Kitchen Approved

Black Garlic Chocolate Donuts

Recipe By www.grokgrub.com

Prep Time

10 Minutes

Cooking Time

12 Minutes

Recipe By www.grokgrub.com

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.

Recipe Notes

*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.

Ingredients

0.5 cups almond flour

0.25 cups cornstarch

0.25 cups coconut flour

0.5 tsp. baking soda

0.5 tsp. baking powder

0.25 tsp. salt



2 eggs

0.5 cups maple syrup



2 Tbsp. coconut oil (plus more for greasing pans)

0.5 cups coconut milk

0.5 cups shredded coconut

Savory Spice ingredients in this recipe

  • Pure Madagascar Vanilla Extract

    Madagascar Vanilla Extract is the classic, smooth vanilla flavor that immediately comes to mind when people think of vanilla. As with all our vanil...

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  • Black Onyx Cocoa Powder

    This cocoa powder has been alkalized to the extreme, producing a dark, purplish black cocoa that makes for an impressive black-as-coal baked good. ...

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  • Pure Espresso Powder

    Our Pure Espresso Powder is a blend of premium spray-dried coffee powders featuring Brazilian Robusta coffee beans. The flavor is bold with bitter ...

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  • Black Garlic Bulb (Organically Sourced)

    Our domestically grown black garlic is organic and sustainably sourced. It is fermented and aged using a month-long, proprietary process that inclu...

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Directions

Preheat oven to 350 degrees. Grease a donut pan with coconut oil and set aside. Sift almond flour, cornstarch, 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.