Hello, sweet little chocolate rose donut. February just got a little bit more delish.

Food is my love language. And I’m okay with that. And I think my people are okay with that too. I’m kicking off February with a Valentine’s Day worthy recipe. I mean, what says Valentine’s Day more that chocolate and roses?

It’s been a while since I posted a donut recipe. My family never complains if I get the urge to whip up some Maple Glaze Donuts or Lemon Poppy Seed Donuts. And they sure didn’t complain when they came home to these little beauties.

Is it wrong to want to make my people feel good by baking them delicious homemade donuts? If so, I don’t want to be right. We live in a crazy world, and sometimes a donut just makes it all better. Who’s with me on this one?

Here’s the deal…. soft and moist baked chocolate donuts dipped in a sweet creamy glaze flavored with just a hint of rose. I dunno about you guys, but that sounds like a small slice of heaven to me. There’s just something romantic and lovely about them. And as usual here on the blog, they are gluten free, dairy free (if you use coconut oil) and paleo. Decadent AND healthy!!

These chocolate donuts are absolutely dessert worthy on their own. The recipe is based on my most popular chocolate cupcake recipe. But the glaze is my absolute favorite part. I added just a hint of rose water to give it the prefect fragrant boost. I played around with tinting the glaze with fresh beet juice, and I simply love love the pale pink color that just a few drops makes. I HIGHLY recommend going slow when adding the beet juice as the color goes from lovely pale pink to deep magenta really quickly. You can also use a sprinkle of dried beet powder to add some color.

This recipe calls for either a 12 cavity mini donut pan or a 6 cavity regular donut pan. Or mix it up and make a few of each. Some like ’em big. Some like ’em small. I’m a mini donut girl myself.

I have to admit that photographing these donuts was really fun. I got the vintage cooling rack for Christmas from my mama and have been wanting to use it. I had the edible dried rose buds from another project, and they seemed like the perfect romantic touch. If there’s ever a recipe that screams LOVE, this is it.

So go ahead, spread the LOVE. Make them for Valentine’s Day. Make them because you love chocolate. Or make them because homemade donuts are the best.

Either way, make them! Your people will thank you.

xo,

Katja

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$Chocolate Rose Donuts (gluten free and paleo) \ www.savorylotus.com$

Chocolate Rose Donuts (gluten free and paleo)

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Author: Katja from Savory Lotus
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 12 mini donuts or 6 regular donuts 1x
Category: Dessert
Method: bake

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Description

Soft and moist baked chocolate donuts dipped in a sweet creamy glaze flavored with just a hint of rose. Gluten free. Paleo.

Ingredients

Scale

3/4 cup almond flour (I use THIS brand)
1/4 cup arrowroot powder (like this)
2 tbsp coconut flour (I use THIS brand)
1/4 cup raw cacao powder or cocoa powder (like this)
1/2 tsp baking soda
1/4 tsp salt
2 eggs
1/3 cup maple syrup or honey
1/4 cup butter, ghee, or coconut oil (melted)
1/2 tsp vanilla extract
1 tbsp milk of any kind

FOR THE ROSE GLAZE

1/2 cup coconut butter (like this)
1 tbsp coconut oil
1-2 tbsp honey or maple syrup
1/2 -1 tsp rose water (like this)
hot water
optional fresh beet juice or beet powder for color

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Instructions

Preheat oven to 350′ F. Liberally grease a 12 cavity mini donut pan (or 6 cavity regular donut pan.)
In a large bowl, sift together almond flour, arrowroot, coconut flour, cacao powder, baking soda, and salt. Set aside.
In another bowl, whisk together eggs, maple syrup (or honey), melted fat of choice, vanilla, and one tablespoon of milk. Add the dry to wet and mix until fully incorporated.
Fill each cavity in donut pan 3/4 full (I like to use my reusable piping bag but you can use a zip-lock bag with the corner cut out as well.) Tap the pan on the counter several times to allow the batter to settle.
For mini donuts, bake for 10-12 minutes, until toothpick comes out clean. For regular sized donuts, bake 12-14 minutes. Remove from oven and cool for 10 minutes then gently tip over onto a cooling rack. Allow to cool completely before adding glaze.
When donuts are cool, prepare glaze by melting coconut butter and coconut oil in a small double boiler (I place a small glass bowl over a small pot). Whisk in 1 tablespoon of sweetener and 1/2 teaspoon of rose water. Taste and add more sweetener and rose water if necessary. Don’t worry if it gets clumpy. Remove from heat and whisk in hot water 1 teaspoon at a time until glaze is smooth and glossy. Keep whisking. It will get there. Add fresh beet juice a few drops (or a sprinkle of beet powder) at a time until you get desired pink color.
Dip each donut into glaze. Place on parchment paper until glaze is set.
Serve and enjoy. Best served fresh, but you can store in fridge for up to 3 days.

Notes

Flour substitutions: if you do not have arrowroot powder, you can just sub 1/4 cup more almond flour. The arrowroot just lightens the texture a bit.
Rose water can be potent, so I recommend starting small with just a 1/2 teaspoon in the glaze. You can add more to taste. And yes, you can totally omit the rose water if that’s not your jam. Try adding a bit of vanilla extract instead.
Beet juice imparts a very strong color very quickly. If you are going for a pale pink color, be sure to go very slow, adding just one drop at a time until you have the color you like. You can also use dried beet powder. Use just a sprinkle at a time.