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Honey Donut Balls with Banana Chocolate Jam

Prep Time10 mins
Cook Time15 mins
Total Time25 mins


Honey Donut Balls

  • 1 1/2 cups Almond Meal
  • 1/2 cup Arrowroot Flour
  • 3 teaspoons Baking Powder
  • 1/2 cup Honey
  • 4 Tablespoons Milk of choice
  • 3 Tablespoons Pumpkin Puree OR Mashed Banana
  • 2 Eggs
  • Optional; dash mixed spice or nutmeg

Banana Chocolate Jam

  • 200 grams over ripe banana sliced very thinly
  • 50 mls water
  • 2 tablespoons Maple Syrup
  • 1 tablespoon Coconut Oil
  • 1 tablespoon Cocoa
  • 1 teaspoon Maple Syrup
  • 1 teaspoon Vanilla Extract


Honey Donut Balls

  • Preheat the oven to 175C/350F
  • Place the dry ingredients in a blender and pulse until combined.
  • In a separate bowl, combine the wet ingredients and whisk until combined (if the honey is too hard warm it gently over a low heat until it becomes runny).
  • Add the wet ingredients to the dry ingredients in the blender and mix until combined.
  • Grease/spray both layers of a cake pop tin (if you do not have a cake pop tin a small muffin, cupcake or donut tray can be used, however the cooking times may vary slightly and the end product will look different).
  • Pour the runny batter into 20 of the holes, filling up to the edges of the holes.
  • Put the lid on and bake for 12 minutes.
  • Remove from oven and allow to cool completely.
  • Once cooled; fill a piping bag with a small nozzle fitted with Banana Chocolate Jam.
  • Insert nozzle into donut ball and squeeze Jam into the donut ball until it starts to ooze out the top.
  • Keep in an airtight container.
  • NB: these donut balls taste great without the Banana Chocolate Jam. Feel free to substitute your own jam flavour.

Banana Chocolate Jam

  • Place the banana, water and maple syrup in a saucepan and slowly bring to a rolling boil (ie, the mixtures boils whilst you are still stirring it) whilst stirring.
  • Boil for 2 minutes, continuing to stir continuously.
  • Remove from the heat and allow to cool for 5 minutes; stirring regularly to break down the banana chunks.
  • Place the coconut oil, maple syrup and cocoa in a saucepan and melt over a very low heat.
  • After the 5 minutes have past, stir the chocolate mixture into the bananas, as well as the vanilla extract.
  • Stir until well combined.
  • If required; use a blender to achieve a smoother consistency.


Adapted from Primal Palate