Imagine sinking your teeth into a rich, moist chocolate donut that's not only incredibly delicious but also secretly packed with nutritious beets and completely gluten-free! These Chocolate Beet Donuts are the ultimate game-changer for health-conscious foodies and dessert lovers alike. Prepare to be amazed by how a humble root vegetable can transform an indulgent treat into a nutritional powerhouse that tastes like pure chocolate heaven.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Paleo
Serves: 12 donuts
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup cooked and pureed beets
- 1/4 cup honey
- 3 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a donut pan with coconut oil or line it with parchment paper to prevent sticking.
- In a large mixing bowl, combine 1 cup of almond flour and 1/2 cup of cocoa powder. Whisk together until well blended, ensuring there are no clumps.
- In another bowl, mix together 1/2 cup of cooked and pureed beets, 1/4 cup of honey, and 1 teaspoon of vanilla extract. Stir until the mixture is smooth and well combined.
- Add the eggs to the beet mixture, one at a time, mixing thoroughly after each addition. This will help to incorporate air into the batter, making the donuts light and fluffy.
- In the bowl with the dry ingredients, add 1 teaspoon of baking soda and 1/2 teaspoon of salt. Mix these dry ingredients together.
- Pour the wet beet mixture into the bowl of dry ingredients. Stir gently until all ingredients are combined. Be careful not to overmix; the batter should be smooth but still slightly thick.
- Using a piping bag or a spoon, carefully fill each cavity of the donut pan with the batter, filling them about 3/4 full to allow for rising.
- Place the donut pan in the preheated oven and bake for 15-20 minutes, or until a toothpick inserted into the center of a donut comes out clean.
- Once baked, remove the donuts from the oven and let them cool in the pan for about 5 minutes. Then, gently transfer them to a wire rack to cool completely.
- Enjoy your Chocolate Beet Donuts as they are or dust them with a little extra cocoa powder or a drizzle of honey for added sweetness!
Tips
- Make sure your beets are completely pureed for a smooth batter texture. Any chunks can affect the donut's consistency.
- Use a high-quality cocoa powder for the most intense chocolate flavor. Raw cacao powder works wonderfully in this recipe.
- Don't overmix the batter - this can lead to dense, tough donuts. Mix just until ingredients are combined.
- For extra moisture, ensure your beets are freshly cooked and still warm when pureeing.
- If you don't have a donut pan, you can also make these as muffins - they'll taste just as delicious!
- Store donuts in an airtight container in the refrigerator for up to 3-4 days. They actually taste even better the next day as the flavors meld.
- For added nutrition, you can sprinkle some chopped nuts or cacao nibs on top before baking.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 9g
Protein: 6g
Fat: 10g
Saturated Fat: 1g
Cholesterol: 55mg
