I never liked donuts as a kid. Craziness, I know. They just didn’t do it for me. I think it was the dryness and lack of flavour. What’s cool about being a kid is you eat what you like and still eat for pleasure (without guilt).

Now that I’ve grown up, I love donuts made from quality ingredients. Usually donuts are full of bleached flour, refined oils, refined sugar and artificial-who-knows-what.

These chocolate coconut donuts are the perfectly pleasurable treat that you can enjoy anytime. Their flavour isn’t bogged down by any of the guck I just mentioned.

When you bite into one of these donuts (or any treat or food, really), make sure you are genuinely present without any guilt, shame or judgment. Savour each bite. Be thankful for each bite. Notice the taste and texture of each bit. And most importantly enjoy the pleasure of each bite.

I am officially a donut-convert with this recipe.


Chocolate Coconut Donuts
Write a review
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
  1. DRY
  2. 2 2/3 cups gluten free flour (used Bob's Red Mill 1:1 mix)
  3. 2 tsp baking powder
  4. ½ tsp baking soda
  5. 1 tsp pink salt
  6. 3 tsp cinnamon
  7. 3 tsp nutmeg
  8. 2 tsp ginger
  9. ½ tsp cloves
  10. WET
  11. ½ cup unsweetened applesauce
  12. ½ cup maple syrup
  13. 4 tbsp avocado oil
  14. 4 tbsp apple cider vinegar
  15. 1 cup coconut milk
  16. 2 tbsp pure vanilla
  18. 1/4 cup coconut milk
  19. 1/2 cup dark chocolate
  1. Preheat oven to 350F
  2. Mix together all of the wet ingredients
  3. Place all of the dry ingredients in a bowl
  4. Whisk to evenly distribute all the dry ingredients and to fluff it up some
  5. Add the dry mixture to the wet mixture
  6. Don’t over mix
  7. Using a pastry bag, pipe the dough into the donut pans making sure they are relatively full or you will have flat little donuts
  8. Bake for 15 minutes
  9. To make the chocolate glaze, melt ingredients over medium low heat
  10. Once the chocolate is melted turn off the heat
  11. Frost the donuts with chocolate glaze
  12. Top with shredded, unsweetened coconut
  1. Using a pastry bag makes filling the donut pans so easy. If you don’t have a pastry bag you can use a baggie and cut one of the corners off. Cut the tip so the hole is roughly ½” wide. Depending on the size of your donut pan will determine how wide the cut should be.
Jessica Stopard http://jessicastopard.com/