Paleo Chocolate Espresso Donut Holes

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!

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Prep Time 10 minutes mins

Cook Time 7 minutes mins

Servings: 10 donut holes

Course: Dessert, Donut, Snack

Cuisine: American

Ingredients Method

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

Method

 

1. Preheat oven to 400℉ and line a baking sheet with parchment paper.
2. In a bowl, combine all ingredients until you have a dough. Let the dough firm up for about 10 minutes.
3. Roll the dough into bite-sized balls and place on prepared baking sheet.
4. Bake for 6-7 minutes. Let cool completely.
5. 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!