Ah, Tiramisu. A classic Italian no-bake dessert made from layers of coffee-soaked ladyfingers and mascarpone cream to achieve a delectable flavor. Taking hours of work, whipping up this delicious treat is no small task. All things considered,  we decided to take this time-honored classic and translate it to a much faster (just as enjoyable) American classic: baked cake donuts.

          Our goal was to craft a hybrid just as delicious as the original without sacrificing any of the flavor. For that reason, we focused on perfecting the ooey-gooey espresso icing and soft chocolately donuts. Trust us when we say, you won’t even be thinking about the original dessert after trying this.

         Wanting to make these donuts enjoyable by many, substituting regular wheat flour with the complementary flavor of coconut flour takes this recipe to gluten-free status. As a result, coconut flour breathes new flavor depth into the rich flavor of chocolate and espresso. Not to mention, the array of added health benefits your body gets just from this simple alternative. 

Tips & Facts

If you are unfamiliar with coconut flour and don’t know where to start, here are some quick tips and facts to help with your baking:

• When using coconut flour as a wheat substitute it is recommend to use ¼ cup of coconut flour for every cup of wheat flour, as well as 1 egg (or egg replacer) to help baked goods hold shape. 
• Due to the nature of coconut flour being light and fluffy, it is also highly absorbent. Moreover, when using it in any recipe (substitute or not) it’s recommend to use extra liquid or egg to help baked goods bind together easier.   
• Coconut flour is LOW CARB! A single 2 Tbsp serving has 4g of dietary fiber (14 percent DV), 2g of protein, and only 8g of carbohydrates (3 percent DV). Furthermore, it has a lower glycemic index than wheat flour and it’s rich fiber density helps regulate blood sugar levels.

In conclusion, these donuts are:

• Gluten free
• Rich in protein, vitamin D, and deliciousness! 

Tiramisu Donuts

Prep Time: 15 min
Cook Time: 16-18 min
Total Time: 35

Directions

1.  First, preheat oven to 400F.
2. Next, lightly grease donut pan or silicone donut mold with butter.
3. On a cutting board, chop chocolate chips into small pieces and chunks.
4. In a medium bowl, whisk together coconut flour, baking powder, salt, and brown sugar or coconut sugar until well combined.
5. To the same bowl add eggs, melted butter, vanilla extract, and espresso until well combined into a smooth even batter. Afterwards, gently fold in chocolate chips.
6. Using an ice cream scoop, pour batter into pan filling about halfway each cup.
7. Bake for 16-18 minutes.
8. Meanwhile, combine powdered sugar, espresso, and milk to saucepan on medium heat and stir until combined into a glaze.
9. Once the donuts are done, let cool for 5 minutes before removing from pan.
10. Lastly, brush glaze onto donuts and enjoy!

 

Nutrition:
Calories 287 | Fat 15.8g | Cholesterol 148mg | Sodium 270 mg | Carbohydrates 31.1g | Fiber 3.4g | Sugars 24.8g | Protein 6.1g | Potassium 152mg | Calcium 65mg | Vitamin D 18mcg (88% DV)