Chocolate Reishi Mini Donuts with Vanilla Beet Frosting

 

Happy heart day loves!! I wanted to create a healthier treat for Valentine’s day and these mini donuts were the result! With mushrooms being all the rage right now, especially Reishi, I wanted to make something fun with them. I also added a bit of beet root powder to the vanilla frosting to give it a nice natural  pink hue! Reishi is believed to be good at reducing stress and beets are packed with nutrients that are said to improve blood flow and heart health! So… you could say these donuts are a mini step in the right direction towards a healthier heart?! I think so ;)

They are chocolatey with just a touch of earthiness and the frosting makes them taste divine but I even love them without it! I may even make them into muffins in the future because my husband and I loved the flavor without the frosting too! Look for those coming soon!

I made these cuties with my friends over at Vitacost, they always have the best products to keep my pantry well stocked! I love that I can find ready to use Simple Mills frosting and gluten free sprinkles that are naturally dyed. They make my life and baking SO much easier! I hope you give these mini donuts a go, they are really cute and a delicious way to treat yourself! Sending you all the love today!

 

Chocolate Reishi Mini Donuts with Vanilla Beet Frosting

Ingredients

    Donuts:
  • 2 cups super-fine almond flour
  • 1 cup coconut sugar
  • 1/4 cup cacao powder
  • 4 organic eggs
  • 1 tbsp ghee or coconut oil, melted
  • 1 tsp ground cinnamon
  • 2 tsp Reishi mushroom powder
  • 2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/8 tsp sea salt

Instructions

    For The Donuts:
  1. -Add all dry ingredients to a large bowl and mix well.
  2. -Add all wet ingredients together in a medium bowl and whisk together.
  3. -Incorporate the wet ingredients to the dry ingredients and mix well.
  4. -Add dough to a large ziplock bag with one corner snipped off.
  5. -Pipe dough into your greased mini electric donut maker or mini donut pan, about 2/3 full, and cook according to donut maker or pan directions.
  6. -Mine took about 2 mins in electric donut maker (flip if needed, cooking for 1 more min.) and 10-12 mins. in a mini donut pan or until a toothpick inserted comes out clean.
  7. -Set donuts on a wire rack to cool while you prepare the frosting.
  8. -May have to cook a few batches depending on the size of your donut maker/pan, makes aprox. 24 mini donuts.
    For The Frosting:
  1. -Add Simple Mills Vanilla Frosting and beet root powder to a bowl, mix until well combined and a light pink hue.
  2. -Frost each donut & top with Let’s Do Organic Confetti Sprinklez or your favorite toppings.

Notes

*Use a wooden skewer to make it easy to flip and remove donuts. Poke into the donut and gently flip to keep hands safe from burns.

http://www.paleopaparazzi.com/2019/02/chocolate-reishi-mini-donuts-with-vanilla-beet-frosting/

Disclaimer: This is a sponsored post on behalf of Vitacost. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

Birthday Brownies with Peanut Butter Mousse


I know you guys have been patiently awaiting the arrival of this recipe and it’s FINALLY HERE!! Sorry to shout at you on the Interwebs but it really is just too exciting to keep quiet lol! This recipe came about this year when my husband requested something involving chocolate and peanut butter for his birthday. Not everyone is able to tolerate peanut butter, and it’s not technically paleo, but we actually do really well with it. Remember, this is a treat and we don’t consume this everyday ;) It’s all about balance and treating yourself to a healthier alternative to make special occasions…well…special! If you don’t or can’t do peanut butter, just sub in sunflower butter or cashew butter, easy peasy!

Our birthdays are only 5 days apart so we share a lot of birthday fun in this household! I loved how easy (and incredibly delicious) it was to make these using the box mix with a little hocus pocus & fairy dust added in, so I made it for MY birthday too, hence the Birthday Brownie’s name! I created this recipe because we have already been loving on the Simple Mills Brownies for quite some time. The directions on how to make them are on the back of the box and we usually add in some Enjoy Life Chocolate chips or chunks for good measure!

I think some people don’t realize the directions to make the Simple Mills Brownies are on the back of their Chocolate Cake & Muffin Mix because I get messages about it quite frequently whenever I make a batch & share on Instagram. If you haven’t made them yet, you must do it and then upgrade them like this next. Or just make this first and have your mind blow lol! The key to making the mousse is to first melt everything down and then make sure to mix really well. Then just pour that on top of the baked brownies, freeze for a few hours until it’s solid, add the chocolate topping, let defrost a bit & serve!

I know you just want me to stop blabbing and get to the goods, so here they are! The recipe for heaven on earth is below! If you make these delicious choc PB morsels, don’t forget to snap a photo & share it with me on Instagram! Just tag me in the photo and add the hashtag #paleopaparazzi Cheers to whatever you make these  yummy brownies to celebrate with! Would be perfect for Valentine’s day, wink wink!

Birthday Brownies with Peanut Butter Mousse

Ingredients

    FOR THE PEANUT BUTTER MOUSSE:
  • 3/4 cup peanut butter, no sugar added (can sub in sunflower/cashew butter)
  • 2 tbsp. maple syrup
  • 1 tbsp. coconut sugar
  • 1 tsp vanilla extract
  • 1 can full fat coconut milk
    FOR THE CHOCOLATE TOPPING:
  • 1 cup chocolate chips (i used enjoy life dark chocolate morsels)
  • 1 tbsp coconut oil

Instructions

    FOR THE BROWNIES:
  1. Follow the directions for brownies on the back of the Simple Mills Gluten Free Almond Flour Chocolate Muffin & Cake mix box
  2. If using, mix in 1/4 cups of chocolate chips into the brownie batter before baking
  3. I like to bake the brownies at 375 degrees for denser brownies
  4. Once brownies are baked set aside to cool while you make the peanut butter mouse filling
    FOR THE PEANUT BUTTER MOUSSE:
  1. Add all mousse ingredients to a pan and cook on med-low heat making sure to continually mix until all ingredients are melted down and incorporated.
  2. pour on top of the cooled brownies and freeze for 2 hours or until mousse topping is solid.
    FOR THE CHOCOLATE TOPPING:
  1. Melt all ingredients together for the chocolate topping and spread onto the top of the frozen mousse.
  2. Chocolate topping will solidify as soon as it touches the frozen mousse so work quickly to spread around evenly.
  3. Let defrost for a few minuets before cutting and serving.
  4. Store in the refrigerator.
http://www.paleopaparazzi.com/2019/02/birthday-brownies-with-peanut-butter-mousse/