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Cavegirl Eats: ‘Nuttzo Plain’ Pumpkin-Chocolate Plantain Donuts

PlantainNuttzoPaleoDonuts_pic

I love pumpkin. I am slightly completely  addicted to plantains. I love chocolate. I love Nuttzo. I also love donuts, even though they aren’t exactly a traditional Paleo food staple.

But ya know what? This Cavegirl Bakes baker-in-chief can have her cake donut and eat it too! You can, too!

After a few experiment sessions in the Cavegirl Bakes kitchen, I’ve perfected a Paleo donut that combines pumpkin, plantains, chocolate, and two kinds of Nuttzo. It even features a chocolate glaze and chocolate chip-coc0nut sprinkles! #BOOM.

Seriously. In heaven, these donuts will be available at every turn, wherever I roam!

Here’s the recipe. You’re welcome!

‘Nuttzo Plain’ Pumpkin-Chocolate Plantain Donuts

Ingredients

For donuts:

  • 1 ripe plantain
  • 1 cup Liquid Egg Whites
  • 1/4 cup coconut flour
  • 1/4 cup raw cacao powder (or unsweetened cocoa powder)
  • 3 Tbsp. almond meal flour
  • 1/4 cup Nuttzo creamy original (I use peanut-free)
  • 1/4 cup canned pumpkin
  • 1 tsp. pure vanilla extract
  • 1 tsp. pumpkin pie spice

For glaze:

  • 1/2 cup chocolate creamy Nuttzo
  • 1/2 cup shredded unsweetened coconut
  • 1/4 cup dairy-free, gluten-free, grain-free chocolate chips (or raw cacao nibs)

Directions

1. Preheat oven to 350 degrees and grease a 6-donut pan with coconut oil.

2. In blender or food processor, combine all the donut ingredients and blend until smooth. It will be slightly thick, like a cake batter.

3. Spoon the batter among the six donut molds. Bake for 15-20 minutes or until the edges pull away from the pan and a knife inserted comes out clean.

4. Once the donuts are cool, glaze each one with the chocolate Nuttzo. Sprinkle with the chocolate chips and coconut flakes.

5. Try not to eat them all at once! This won’t be easy! 😉

Have you ever done a baked donut? A Paleo donut? What’s your favorite donut indulgence? And have you tried Nuttzo yet? Don’t forget to use my discount code (badass-15) for 15 % off your online order!

Coming up: 5 tips for sleeping more soundly…and why that good sleep is good for your brain -AND your fitness!

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5 Responses

  1. Charissa says:

    Good greif! Girl, you….are…making me want to quit school and just stay in my kitchen and bake.

  2. MJ says:

    These look amazing! I can’t have chocolate, do you think carob powder would work in the doughnut? I’m not sure what I would use in the glaze. Maybe some carob w/ regular nutzo or maybe I would use coconut manna, pumpkin & some melted carob chips. I have to find the peanut free smooth, I’m told it’s the least hazelnut-tasting (I don’t like hazelnuts, but usually I prefer chunky nut butters). Do you agree?

    I’ll have to pick up a plantain! More green or more yellow better for this recipe? I made plantain “bread” once and it was okay, but I suspect these would be way better than ok. I imagine you could also make them as muffins.

    My favorite nut butters come from a place in Massachusetts called Fastachi – pecan, walnut, cashew, pistachio….yum! (the pecan is utterly dangerously decadent, cries out to be used in a recipe so as not to just be eaten with a spoon – I submit the idea to your recipe creation genius).

  3. […] on donuts, but wanted healthy-ish ones, so I did a quick Pinterest search and came across this recipe from Shannon.  It was exactly what I was looking for, except for the coconut flour/flakes. […]

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