So it’s the time of the year where the aesthetic is perfect and you can buy the cutest heart shaped foods from anywhere and everywhere! My favourite thing about valentines is how cute everything is in the shops, I absolutely adore all the red, pink and heart shaped goodies you can see in window displays. Everything is so pretty, I love grabbing bits for general decor and tea party opportunities and of course valentines presents the perfect opportunity for me to make something delicious and share a new recipe with you guys!
When I think of valentines desserts I think of all things sensual and indulgent to me the perfect food to sum this up is chocolate. If you hadn’t of gathered by now I love chocolate it’s my ultimate food guilty pleasure and it’s perfect for your valentines treat. This is one of my favourite recipes and it won’t leave your tummy feeling heavy after as it’s low carb and grain free, with roughly only 150 calories per co-nut it’s also the perfect guilt free treat.
I call these chocolate co-nuts, ultimately they’re doughnuts made from coconut flour instead of regular flour. Stevia icing makes the chocolate icing melt in your mouth and compliments the Jam center. They’re deliciously moist, chocolatey and with a perfect balance of sweetness.
- There’s a couple of different things you can change with these. I like to use Raw cacao so that I get the full benefits of the cacao bean however you can easily use cocoa instead. I also made my own fruit filling instead of using Jam, I simply simmered down frozen cherries and blueberries and used a teaspoon of coconut sugar. You can fill your co-nuts with anything you want, it doesn’t need to just be jam I’ve previously filled mine with a chocolate ganache too so get creative.
- This recipe calls for Psyllium Husk as an egg replacement. The reason I use Psyllium husk in baking is simply because it helps add to the spongey texture making it perfect for cakes and other baked goods and not to mention it’s really good for you and has tonnes of health benefits. You can find it in health food stores, Tesco’s and on Amazon however if you’d rather use a different vegan egg replacement then pick your favourite and get experimenting, I’ve not tried my recipe with any others so bare in mind results may vary, but please let me know if you do try something new and how it turns out.
- For the glaze I use a stevia alternative to icing sugar by a brand called Sukrin Uk you can buy this directly from their website or via dolphin fitness (which usually do deals) you can alternatively just use icing sugar. I use Sukrin stevia icing a lot in recipes, it’s the perfect alternative to icing and has zero calories, it doesn’t raise sugar levels and still has that super sweet flavour. Sukrin can be expensive so look out for deals on websites.
You will also need a doughtnut pan to make these perfect, I have this one from Amazon, but any will work (you could even make bags of small ones).
My recipe roughly makes 7-8 large double stacked doughnuts, you could just eat them in the halves however I think you should go big or go home 😉
Ingredients for the co-nuts:
- 160 grams of coconut flour,
- 125 ml of maple syrup,
- 4 heaped teaspoons of raw cacao of cocoa,
- 2 teaspoons of baking powder,
- half a teaspoon of salt,
- 8 teaspoons of powdered psyllium husk to 500ml of water,
- 125 ml of melted coconut oil,
- 1 teaspoon of vanilla extract,
- half a teaspoon of cinnamon,
- 250ml dairy free milk (I used sugar free vanilla rice milk- which adds to the flavour)
Simple chocolate glaze:
- 70g of melted dark chocolate, (I used Ombar 72% dark)
- 40g of powdered icing stevia (or sugar)
- 1 teaspoon of vanilla extract,
- 350ml of dairy free milk (I used vanilla rice milk)
- Jam of choice- I made my own by simmering down frozen blueberries and cherries with a teaspoon of coconut sugar, however you can easily just buy a jam of your choice or add a chocolate ganache center.
- I sprinkled desiccated coconut over the top of mine which I dyed with a pink vegan food colouring. This is totally optional. You could also add chopped nuts, or sprinkles.
- butter for greasing your doughnut pan.
- Preheat your oven to 165 degrees or 160 for fan assisted and then grease up your doughnut pan, you’re going to have to grease your pan and bake about 3 time, so keep the oven on or you can do some and then pop the rest of the mix in the fridge for tomorrow. If you haven’t already in a cup or jug mix your psyllium husk powder with water, mix with a teaspoon and leave to set for 5-10 minutes.
- In a large bowl add your coconut flour, cacao/cocoa, baking powder, salt and cinnamon and mix. Make a well in the center and add your maple syrup, melted coconut oil, milk, vanilla and psyllium husk mix and then combine all together, as you mix it together you’ll notice that it’s starting to get a bit spongy, it should be sticky but easily molded with your hands.
- picking up parts of your mixture push it into the doughnut pan, make sure to pack it in and evenly all the way round, these won’t rise in the pan. Bake for 25 minutes, then take out and leave to cool.
- Once your co-nuts are fully cool turn them out onto a plate and then if you’re baking more grease up your pan again and put more in. Add your filling to one half of the co-nut and then pop the other half on top, wait until all of your co-nuts are baked and cooled before proceeding to the next step. If you are only doing some co-nuts today and the rest another alter the glaze mix accordingly.
- Fill up a saucepan with 2-3 inches of hot water and put it on the stove on a low temperature, pop in a bowl and place in your chocolate then let the chocolate melt fully. Then add in your vanilla, milk and sift in your powdered stevia or sugar, mix well and then drizzle on top of all of your co-nuts. Sprinkle on any toppings and enjoy!
If you enjoyed this recipe then don’t forget to add subscribe. Leave a comment if you made these and send me photos of your completed co-nuts. <3