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.

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