{Baked – Grain Free} mocha fudge snickerdoodle donuts!
Light, fluffy, soft, tender (secretly healthy) cinnamon-spiced donuts finished with a decadent, rich, espresso infused, dark chocolate glaze and a cheeky cookie crumble!
Something that you may or may not know about me is that I LOVEEEEE donuts!
I remember growing up, when I was finally was allowed to walk to school by myself, each week I would try to save some of my pocket money and leave for school a few minutes early just so I could swing by this cute little bakery and pick up a freshly baked, fluro frosted, pretty pink donut (with extra sprinkles) to eat as I finished my walk to school. It was heaven!
And, one of my first jobs was actually at a cafe/donut shop in our local mall! I loved making and frosting (and eating) all the donuts!
These days I don’t buy donuts very often because a good gluten-free donut can be a little hard to come by. Total first world problem I know but a problem nonetheless so,
What’s a girl to do?!
She heads to the kitchen and makes her own that’s what she does and um, I don’t want to toot my own horn or anything but these donuts . . . exceeded all of my expectations! They are next-level deliciousness I tell you *toot toot* and that glaze. . . .
Made with a mix of dark chocolate and nut butter + a cheeky hit of espresso . . . it’s everything I love in life all served up on one tasty treat!!
If food could be a spirit animal, this would be mine!
Donuts + espresso infused chocolate + nut butter AND a cookie crunch!
So rich, so chocolaty with that subtle hit of espresso, paired with those light as air, cinnamon-spiced, snickerdoodle donuts finished with a deliciously buttery, crisp and crunchy cookie crumble . . .
My life is now complete.
Wait, eating these, while drinking coffee = life complete!
Made with just 6 (ish) ingredients (+ a couple of pantry staples) that I bet you have on hand already and come together in 1 bowl with 1 spoon and can be ready to devour in around 20 minutes!
Healthy enough to serve for breakfast (with a big ol’ vat of coffee, of course) but indulgent enough to enjoy for a little late-night treat (with a cup of chocolate-chai moon mylk for me please)!
Gluten Free – Dairy free – Grain free – Refined sugar free – Low Carb – Paleo – Keto – Vegan friendly.
From my heart to yours, enjoy xo
Click here for tips, tricks & to cook along with me ♥
Baked- Grain Free Snickerdoodle Donuts + A Mocha Fudge Glaze
- Cook Time: 15 mins
- Persons: 6-9
- Difficulty: Easy
- Ingredients
- For the snickerdooodle donuts –
- 2 eggs – or flax eggs
- 2 Tablespoons of vanilla yoghurt
- 1 teaspoon of vanilla
- 1 cup of almond flour
- 2 Tablespoons of Macro Mike caramelized white chocolate protein powder (see notes for tips & subs)*
- 1/4 cup monk fruit sweetener – or coconut sugar / granulated sweetener of choice
- 1 teaspoon of cinnamon – I actually use cinnamon spice Before you speak coffee because I love the extra flavour it brings with the hint of turmeric and espresso – use EMS10 to get 10% off if you want to try it – believe me, you do!
- 1 teaspoon baking powder
- 1/2 teaspoon of baking soda
- A pinch of salt
- 1 Tablespoon of collagen – optional but adds a hit of protein & is great for hair skin, nails & gut healing goodness
- For the glaze –
- 1 cup of dark chocolate (chips or chopped)
- 1 (heaping) Tablespoon of smooth almond butter – for extra indulgence use chocolate
- 1 pack of decaf mocha before you speak coffee (or 1/2-1 teaspoon of fine instant espresso pwd)
- For serving –
- 2-3 cookies (I use Simple Mills ), crushed.
- Instructions
- Pre-heat oven to 175’C/350’F
- Grease your donut pan (or muffin tray) then set aside.
- Place all donut ingredients in to a small bowl and stir until well combined.
- Pipe (or spoon) your donut mix in to your prepared donut (or muffin) tray
- Bake for 10-12 minutes (or 15-20 if doing muffins) until the tops spring back when lightly pressed.
- Set aside to cool while you make your glaze.
- To make the glaze –
- Melt chocolate your preferred method, add espresso (if using) and almond butter them stir until smooth creamy and well combined.
- Once melted, dip each donut in to melted chocolate and place onto a wire rack (glaze side up) and repeat until all donuts have been glazed.
- Sprinkle with a crushed cookie – optional but SO GOOD!
-
Enjoy xo
* I love Macro Mike plant based almond protein powder (have not tested any other brand/type in this recipe). Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT! Use AMB-EM to get a cheeky discount of you want to try it & believe me, you do!
You “can” sub 1/2 teaspoon of coconut flour in place of the protein powder but the taste & nutritional boost the protein pwd adds really takes these donuts (& your life by extension) to a whole new level!
__________________________________________
Question of the day –
What’s your favorite flavor donut?
Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your baked, grain free mocha fudge snickerdoodle donuts (or any of the recipes you find on this blog of mine) don’t forget to take a pic and share it either on the Facebook page, or you can just tag me on Instagram ( I’m @emsswanston ). Sharing is caring remember and it makes my heart so happy to see you re-creating and enjoying my recipes. Truly brings me so much joy! ♥
Do it, do it You know you want to
__________________________________________
