chocolate frosted donuts

Ingredients

For the Donuts:
1 1/2 cups blanched almond flour
2 tablespoons arrowroot or tapioca starch
3/4 tsp. cream of tartar
3/4 tsp. of baking soda
1/4 teaspoon sea salt
1 TBSP. cinnamon
1/4 cup solidified coconut oil
2 eggs
3 tablespoons honey
2 tablespoons unsweetened almond milk
2 teaspoons vanilla extract
4 tablespoons Enjoy Life Chocolate Chips


For the Frosting:
1/2 cup Enjoy Life Chocolate Chips
1/4 - 1/2 tsp. coconut oil (I use VERY little)

Instructions

Preheat oven to 325 degrees Fahrenheit and spray two doughnut pans with coconut oil spray.

In a large mixing bowl, combine the blanched almond flour, arrowroot starch, baking soda, cream of tartar, sea salt, and cinnamon. Mix in the coconut oil with an electric mixer until it resembles coarse crumbs.

Whisk in the eggs, almond milk, honey, and vanilla extract. Stir in the chocolate chips.

Transfer the batter to a piping bag or a plastic storage bag (snip off one corner for piping) and pipe into the prepared pan, filing each well about 2/3 full.

Bake for 15 minutes, or until a toothpick comes out clean when poked into one of the doughnuts. Cool for 5 minutes before removing from the pan and placing on a wire rack to completely cool (I used a butter knife to loosen the edges of the doughnuts from the pan).

For the Chocolate glaze, place the chocolate chips and the coconut oil in a small microwavable bowl, and microwave on high in 30 second increments, stirring each time, until the chocolate chips and oil are melted and mixed until smooth.

Place doughnuts, one by one, upside down into the chocolate frosting to coat tops. I used a butter knife to fill in missed crevices. Remove and place right side up on a piece of parchment or waxed paper to set. If toppings are desired, sprinkle the doughnuts with desired toppings and place immediately in the freezer to set for 5 minutes (otherwise the toppings will slide off). Remove from the freezer and store in an airtight container at room temperature.