Attention donut hole lovers: why choose between glazed or chocolate when you can have both! We’ve gone rogue and combined the 2 into this cute autumn treat. Made with clean gluten-free ingredients and a crave worthy glaze, dunked in chocolate, and then smothered in dye-free sprinkles. Acorn donut holes for the win!
½cuppowdered sugarAlternatively, if you'd like to use unrefined sugar, blend 1/2 cup coconut sugar until a fine powder forms
1tbspmilkAlmond milk if dairy-free
Chocolate Dunk
1cupchocolate chips
½tspliquid coconut oil
Adornments
12pretzel sticks
½cupdye-free yellow, orange, red, and brown sprinkles
1
Preheat your oven to 375F.
2
In a large bowl, whisk together the eggs, milk, coconut oil, and vanilla extract.
3
Add in the oat flour, almond flour, coconut sugar, baking powder, and salt. Mix until just combined.
4
Pour batter into a silicone mini muffin tin (or a donut hole pan if you have one).
5
Bake for 10-15 minutes or until the internal temp is between 185° and 190° F (we use a food grade thermometer). Let the donuts cool off.
6
Line a baking tray with parchment paper. In a small bowl, whisk together the sugar and milk for your glaze. Take your mini donuts and dunk them in, or drizzle on top.
7
In a small bowl, melt together your chocolate chips and coconut oil. Dunk the muffin bottom in the chocolate and set aside to harden.
8
Decorate the chocolate portion with sprinkles.
9
Take a pretzel stick and break it in half. Insert half into the chocolate portion of the donut and enjoy!
½cuppowdered sugarAlternatively, if you'd like to use unrefined sugar, blend 1/2 cup coconut sugar until a fine powder forms
1tbspmilkAlmond milk if dairy-free
Chocolate Dunk
1cupchocolate chips
½tspliquid coconut oil
Adornments
12pretzel sticks
½cupdye-free yellow, orange, red, and brown sprinkles
Directions
1
Preheat your oven to 375F.
2
In a large bowl, whisk together the eggs, milk, coconut oil, and vanilla extract.
3
Add in the oat flour, almond flour, coconut sugar, baking powder, and salt. Mix until just combined.
4
Pour batter into a silicone mini muffin tin (or a donut hole pan if you have one).
5
Bake for 10-15 minutes or until the internal temp is between 185° and 190° F (we use a food grade thermometer). Let the donuts cool off.
6
Line a baking tray with parchment paper. In a small bowl, whisk together the sugar and milk for your glaze. Take your mini donuts and dunk them in, or drizzle on top.
7
In a small bowl, melt together your chocolate chips and coconut oil. Dunk the muffin bottom in the chocolate and set aside to harden.
8
Decorate the chocolate portion with sprinkles.
9
Take a pretzel stick and break it in half. Insert half into the chocolate portion of the donut and enjoy!
