chocolate chai coconut donuts, gluten free and refined sugar free

Foods that scream weekend to me include donuts, waffles and pancakes.  It's amazing that recipes with different ratios and techniques of combining almost identical ingredients of flour, eggs etc. result in amazingly different and delicious treats.  When I think of donuts, I think of Sunday mornings after mass...and how many times donuts were promised just to get us out of the house for mass. Yes, I will get into those ridiculously itchy and uncomfortable tights for a chance of sprinkles and a glazed frosting. This may still be as true at 40 as it was at 7.

This week's donut recipe is a bit grown up with the flavor combination of chai tea and chocolate, which has quickly become one of my favorite and coziest flavor combos. The donut is baked and also comprised of gluten free flour and coconut sugar instead of refined sugar.  There is no skimping on chocolate though and I'm in love with the glaze.  The glaze uses the paleo powdered sugar recipe by Joy Food Sunshine and I'm telling you that this chocolate glaze does not taste refined sugar free.  I had a little bit left over and might have used it as an ice cream topping for a win. Ok, these delicious treats only take 10 minutes in the oven so let's get going on what we'll need to get them there!

Ingredients (makes 9 donuts)

For the Donut
-4 TBS melted butter
-1/2 cup coconut milk
-3 eggs
-1 tsp vanilla extract
-1/2 cup coconut sugar
-1 cup gluten free all purpose baking flour (I use Bob's Red Mill)
-1/2 cup unsweetened cocoa
-1/2 tsp salt
-1 tsp espresso
-1 1/2 tsp baking powder
-3 TBS loose chai tea (approximately 3 tea bags worth of tea)

For the Glaze
-6 TBS Coconut Milk
-1/2 cup Paleo Powdered Sugar
-1 tsp vanilla extract
-3 TBS unsweetened cocoa
-1/4-1/2 cup flaked unsweetened coconut for sprinkling

Directions
Spray the wells of a donut pan with non-stick cooking spray. Pre-heat the oven to 350 degrees.  Mix the eggs, butter, coconut milk, coconut sugar and vanilla extract in a bowl. Add in the flour, cocoa, salt, baking powder and chai tea.  Mix until a thick batter comes together.  Using a spoon, scoop the batter into each of the donut wells and spread to fill the entire well.  Lightly tap the donut pan on the counter to help the batter settle into the wells.  Bake in the oven for 10 minutes or until a toothpick can be inserted and comes out clean, remove from the oven and allow to cool in the pan for 10-20 minutes (these donuts rise quite a bit).

Prepare the chocolate glaze by mixing the paleo powdered sugar, cocoa, coconut milk and vanilla extract a thick glaze forms.  Once the donuts have cooled, dip them one at a time in the chocolate glaze and then sprinkle with flaked coconut. Pour a cup of coffee and enjoy!