Gluten Free Almond Chocolate Truffle Donuts

by Rachel Piercey

Using almond flour for these donuts not only makes them gluten free it also gets almond in every bite. Topped with an almond glaze and finished with dark chocolate ganache in the centre, they look fancy but are very easy to make!

Yields 8 donuts

Donut Batter:
1 1/2 cups almond flour
6 tbsp arrowroot starch
2 tsp baking powder
2 room tmep eggs
1/3 cup maple syrup
1/2 tsp vanilla
1 tsp almond extract
1/4 cup melted coconut oil
Icing:
2 cups powdered sugar
3-4 tbsp cream
1/2 tsp almond extract
Ganache:
4oz chopped dark chocolate (a good quality 60% baking chocolate works well)
4oz heavy whipping cream

Chopped almonds for garnish if desired.

  1. Preheat oven to 350F and spray donut pans with non stick spray or brush with coconut oil.
  2. Combine dry ingredients in a medium mixing bowl and set aside. In a separate bowl, beat together the eggs, syrup, vanilla, almond extract, and coconut oil. Add the wet ingredients into the dry, and mix together until combined.
  3. Fill donut pans with batter, filling each well until the batter is just covering the metal in the middle to make the “cup” that the ganache will go into.
  4. Bake for around 10 minutes, the donuts will be springy to the touch when done. Once the donuts have cooled transfer to a wire rack set over a sheet pan.
  5. For the glaze combine the ingredients in a bowl with a whisk. Dip the tops of the donuts in the glaze and let drip on the wire rack over a sheet pan.
  6. While the glaze sets, heat the cream for the ganache in a small sauce pot (or microwave if preferred). Place the chocolate in a heat proof bowl and once the cream comes to a boil pour it over the chocolate. Let the cream melt the chocolate for a minute or so and then stir to combine them.
  7. Let the ganache cool and then drizzle over top the donuts (sprinkle the chopped almonds on top and in the wells if using) and fill the wells in the centre.