Print Recipe

Chocolate Donuts

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 12


  • 2/3 Cup Almond Meal
  • 1/3 Cup Arrowroot
  • 1/4 Cup Cocoa
  • 1 teaspoon Baking Powder
  • 1/4 Cup Maple Syrup/Honey
  • 1/2 teaspoon Salt
  • 2 1/2 Tablespoons mashed Sweet Potato see notes
  • 1/2 Cup Milk of Choice
  • 1 teaspoon Vanilla Extract
  • 1 Egg


  • Preheat oven to 200C/400F and grease a donut pan (a mini-muffin pan can also be used but cooking times will vary).
  • Sift the dry ingredients together in a bowl.
  • In a separate bowl, whisk all wet ingredients together.
  • Combine wet and dry ingredients, stirring gently until just combined.
  • Pour the mixture into a piping bag and fill up the donut pan rings. (don’t fill batter higher than 3/4 of the way up). This is easier than than spooning the mixture in.
  • Bake for 10 minutes (possibly a bit longer if you are not using a regular sized doughnut pan).
  • Be careful not to over-bake, especially if you’re making mini’s. They cook quickly.
  • Allow to cool in the tin before removing.
  • Donuts can be iced with Ganache, Forsting, Cream or eaten as is.


For tips of Making Sweet Potato Puree see
Sweet Potato can be substituted for softened Coconut Oil or mashed Banana (some quantities)