Baked Almond Joy Donuts
I’m completely and totally in love with Almond Joy Bars.
Written by: Taylor Kiser Food Faith Fitness
Growing up in Canada, we didn’t have these delicious little candy Bars.
Then, I married my American husband and he told me that Almond Joy’s were his favorite treat.
Having never had one, I decided to do a little taste testing. You know, for the sake of research.
Well, my taste buds nearly exploded. HOW COULD I HAVE BEEN DEPRIVED FOR 23 YEARS.
Ever since that life changing day, I have been trying to make everything full of chocolate-y, coconut-y goodness.
I started with some Healthier Almond Joy Truffles and, today, we’re going big time yum with some Almond Joy Baked Donuts that are, wait for it, completely gluten free, dairy free and full of healthy deliciousness. Yes please!
Contrary to popular belief about gluten free baking, these donuts are crazy easy and are really quick to prepare. And, if you’re lacking a donut pan…get one.
I kid. Sort of.
But, you can easily make these in a muffin tin so that you don’t have to miss the Almond Joy party. We’re all about inclusion here at GoodLife Eats!
Let’s talk about the chocolate ganache. I am seriously jealous of these donuts because they get to be completely covered in it. Yes, I may have just implied my desire to become a donut, but you’ll get it once you try them.
Not only is the ganache full of chocolate (which is always a good idea) it’s super easy. If you don’t have coconut milk, you can also sub in heaving whipping cream, but the coconut milk really adds another level of, what I like to call, the “nom nom factor.”
Plus, coconut flavor is kind of required when trying to recreate something that tastes like an Almond Joy Bar. Just sayin’.
Candy bar inspired donuts that are healthy enough to eat for breakfast?
Dreams do come true.
What candy bar did you love growing up, and still can’t get enough of?
For the donuts:
- 1 Cup Almond Meal (90 g)
- ½ Cup Coconut flour, sifted (46g)
- 1/8 tsp Salt
- 1 tsp Baking Powder
- ½ tsp Baking soda
- 2 Eggs
- ¼ Cup Coconut oil, melted *
- 2 Tbsp Nonfat, plain Greek yogurt
- ¼ tsp Vanilla extract
- 1 tsp pure almond extract
- ¼ Cup + 2 Tbsp Honey
For the Ganache:
- ¼ Cup Full fat coconut milk
- ½ Tbsp – 1 Tbsp Honey, to taste
- 3.5 oz Semi-sweet chocolate, chopped
- Sweetened coconut flakes, for sprinkling
- Preheat your oven to 350 degrees and generously spray a donut pan with cooking spray.
- In a medium bowl, stir together the almond meal, coconut flour, salt, baking powder, and baking soda.
- In a large bowl, beat together the eggs, coconut oil, Greek yogurt, vanilla extract, almond extract, and honey until well blended.
- Pour the dry ingredients into the wet ingredients and beat until smooth and combined.
- Spoon the mixture into the donut trays, filling about 3/4 of the way up each donut mold. To make it easier, and less messy, you can use a piping bag, or a zip loc bag with the corner cut off to fill the trays. Let the batter stand 10 minutes before baking, to allow the coconut flour to begin absorption.
- Bake until golden brown, and the donut springs back and a toothpick inserted in the donut comes out clean, about 10-12 minutes.
- Let cool slightly in the pan and then remove to dip into the ganache.
To make the chocolate ganache:
- While the donuts are baking heat the coconut milk and honey ** on high heat in a medium saucepan, until they just about boil.
- Take the coconut milk off the heat and add in the chopped chocolate. Let the chocolate stand for 30 seconds and then whisk until it’s well melted and the sauce is smooth and creamy.
To glaze the donuts:
- Pour the warm ganache into a medium-sized plate with sides, and turn each warm donut upside down, dunking the top into the ganache. Transfer to a wire rack and sprinkle with coconut flakes.
* I also made these with only 2 Tbsp of coconut oil and they are still very good, just a little bit more dry.
** Start by using ½ Tbsp of honey and then taste the ganache once the chocolate is whisked in. If you like a sweeter chocolate, you can whisk in some more honey while the ganache is fresh and warm.
Donuts are best fresh, but can be tightly sealed and stored at room temperature for 2 days.
If you don’t have a donut pan, you can bake these in muffin tins for 20-22 minutes.
Please note that gluten free baked goods do not rise like their gluten-containing counterparts. Your donuts will have a rather flat bottom. This is normal.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 464 Total Fat 33g Saturated Fat 18g Trans Fat 0g Unsaturated Fat 13g Cholesterol 62mg Sodium 308mg Carbohydrates 38g Net Carbohydrates 0g Fiber 6g Sugar 26g Sugar Alcohols 0g Protein 10g