These chocolate espresso donut holes are a fun variation of my other paleo donut holes that are always a hit! They have the perfect fudgy chocolate flavor paired with the espresso, and they're just too good. They're paleo, gluten-free, dairy-free, made with only simple ingredients, and absolutely delicious!
Ingredients
Here are the ingredients you'll need:
- almond flour
- cacao powder
- tapioca flour or arrowroot flour
- ground espresso
- coconut flour
- egg
- baking soda & powder
- coconut oil
- vanilla extract
See recipe card for quantities.
Storage
Store in an airtight container for up to 5 days.
Paleo Chocolate Espresso Donut Holes
These chocolate espresso donut holes are paleo, gluten-free, dairy-free, simple to make, and absolutely delicious!
Ingredients
- ⅓ cup almond flour
- 2 tablespoon cacao powder unsweetened
- ¼ cup tapioca flour can sub arrowroot flour
- 1 ½ tablespoon ground espresso
- 3 ½ tablespoon coconut flour
- 1 egg
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ cup coconut oil melted
- 1 teaspoon vanilla extract
For the Glaze (not paleo!):
- 1 teaspoon ground espresso
- 1 teaspoon cacao powder
- ½ cup powdered sugar
- water to thin
For a paleo glaze:
- ½ cup melted coconut butter
- 2-3 tablespoon maple syrup
- 1 teaspoon espresso powder
- 1 teaspoon cacao powder
Instructions
- Preheat oven to 400℉ and line a baking sheet with parchment paper.
- In a bowl, combine all ingredients until you have a dough. Let the dough firm up for about 10 minutes.
- Roll the dough into bite-sized balls and place on prepared baking sheet.
- Bake for 6-7 minutes. Let cool completely.
- Mix together your glaze of choice, dip each ball into the glaze to coat it completely, and return to baking sheet to let it harden. Enjoy!
Gina
Hi there. I was wondering if the dough is supposed to not have a sweetener? Thank you for your time.