Paleo Chocolate Doughnuts

This week was definitely one that called for doughnuts. I decided chocolate would be the best! I mean, when is chocolate wrong? Exactly.  These are my favorite chocolate doughnuts and my adorable 9 year old decided he wanted to add some sprinkles to his.  It was difficult to not eat them all fresh out of the oven because they smelled so amazing.  Little chocolately cake doughnuts! I remembered how addictive they were so I purposely only made a half batch, but a full batch will yield roughly 16 to 18 doughnuts. 

Ingredients:

• 5 eggs
• 1/2 no sugar added applesauce
• 1/2 cup raw honey
• 1/4 cup melted coconut oil
• 1 tbs vanilla extract
• 3/4 tsp liquid vanilla stevia
• 1 cup almond flour
• 1/2 cup cocoa powder
• 1/4 cup arrowroot flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp sea salt

Glaze:

• 1/2 cup dairy free chocolate chips
• 1 tbs palm shortening

Directions:

1. Preheat oven to 350 degrees F and grease the doughnut pans well.
2. In a blender, puree the wet ingredients until smooth.
3. Add the dry ingredients to the blender and puree until smooth.
4. Let the batter rest for 15 minutes or until thickened.
5. Transfer the batter to a large plastic food storage bag.  Cut about 1/2 inch off a corner of the bag, and pipe the doughnuts into the pan.
6. Bake for about 12 minutes or until an inserted toothpick comes out clean.
7. Let the doughnuts cool completely in the pan before removing them.
8. Cool on wire wracks.
9. Melt the chocolate and palm shortening in a saucepan over low heat.  
10. Remove from heat and let it cool for a few minutes.
11. Dip the doughnuts in the chocolate, and return to the racks to dry.
12. Store in an air-tight container.  They do also freeze well.

This amazing recipe comes from The Spunky Coconut and her Chocolate Lover's Cookbook.http://www.amazon.com/The-Paleo-Chocolate-Lovers-Cookbook/dp/193660812X