Saturday, February 9, 2013

Cacao Dipped Coconut Donut Holes

Coconut flour is a great choice for baking! Although we don't bake much, we do have the occasional baked good made with organic coconut flour. It is a gluten free flour that is not grain based, so it doesn't need to be pre-soaked for 24-48 hours. Check out our recipe below for 'Cacao Dipped Coconut Donut Holes' made with coconut flour. We glazed our donut holes in honey and then rolled them in homemade shredded coconut. When you glaze food with honey, it helps in pre-digestion.  We also dipped them in raw cacao syrup made with coconut oil. Very healthy and tasty! Enjoy!


Coconut Donut Holes Recipe 
Makes 12-14 holes
Ingredients: 
Donut Holes:
∙ 4 tbsp of organic coconut oil (3 tbsp for mixture and 1 tbsp for frying)
∙ 1/2 cup of organic coconut flour
∙ 1/4 cup of organic shredded coconut* (homemade)
∙ 2 tbsp of organic flax seed meal or chia seed powder
∙ 3-4 tbsp of organic coconut palm powder/nectar 
∙ 1 tbsp of organic vanilla
∙ 1 tsp of organic baking soda
∙ pinch of sea salt
∙ 3 happy free range chicken eggs

 Hard Cacao Syrup and Topping:
∙ 2-3 tbsp of organic coconut oil (melted)
∙ 1 tbsp of organic cacao powder
∙ 2 tbsp of organic raw honey
∙ 1/4 cup of organic shredded coconut

Directions: 
1. Heat a large frying pan at medium low heat and add coconut oil. Set aside.
2. Mix dry ingredients first. (Mix well) Set aside. 
3. Beat eggs and add coconut oil in a small mixing bowl. Then add to dry ingredients. 
4. Mix all ingredients well until crumbly (see pic here). 
5. Using your hands, knead the dough inside the bowl. 
6. Divide dough in 12 -14 parts and form balls by rolling each part lightly with the palm of your hands. Don't roll the dough hard with your palms or it will break apart.
7. Drop each ball down into the heated frying pan and continue to fry at medium heat.
8. Using the pan handle, shake pan back and forth to move donut holes around every minute or so, until they are browned. It should take about 20 minutes in total.
9. Remove pan from heat.
10. Place donut holes in a container and refrigerate for about 1 hour.
11. Once the donut holes are cold, remove from fridge. Set aside.
12. Make your hard cacao syrup by mixing cacao with melted coconut oil in a bowl. Set aside.
13.  Spread out a sheet of parchment paper and roll each donut hole in honey and shredded coconut.
14. Then dip donut holes in bowl with cacao syrup and place on parchment paper. The cacao will start to harden immediately.
15. Serve and enjoy!

* We make our own coconut milk, here at home, by juicing the coconut meat in a juicer. When we make it ourselves, we save the shredded coconut left from the juicer because it still holds about 20% of the milk/liquid. We store the shredded coconut in the freezer and use it for baking.

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8 comments :

  1. Everything coconut, they look delicious!

    ReplyDelete
  2. Hi! I’m new follower of your blog and would like to invite you to join me at my weekly Clever Chicks Blog Hop:

    http://www.the-chicken-chick.com/2013/02/clever-chicks-blog-hop-21-and-chocolate.html



    I hope you can make it!

    Cheers,

    Kathy Shea Mormino

    The Chicken Chick

    ReplyDelete
    Replies
    1. Thank you for the invite! Great website.

      Delete
  3. I love coconut recipes, especially this one!.

    ReplyDelete
  4. What is purpose of the flaxseed/chia? Can they be replaced or left out if I dont have either?
    - Suvi from Finland :)

    ReplyDelete
    Replies
    1. Flax seeds and chia seeds act as binding agents. Since the coconut flour falls apart easily, I added them to the recipe to help keep the 'donut holes' together. I have an older recipe for these where I only used flax seed meal. It may still hold without the use of those ingredients, but I couldn't say for sure.
      Good luck!

      Delete

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