Prepare to be very popular indeed with these delicious and nutritious grain and sugar free “treats” which are super easy to make. These donuts can be served as a special breakfast or a snack any time of the day. Your biggest problem is likely to be making enough to keep up with demand!

This recipe is dedicated to Alex – a little boy with autism who has been thriving on a grain free diet. He told his mum last week that he missed his favourite treat – Donuts – This one is for you sweetie x

Prep Time: 10 minutes
Cook Time: 20 minutes
Passive Time: 0 minutes
Total Time: 30 minutes
Servings: 6


  • 5 large eggs
  • 1/2 cup coconut milk
  • 1/2 cup raw honey
  • 1/2 cup pumpkin or carrot puree
  • 1/4 cup coconut oil
  • 1/2 vanilla pod
  • 3/4 cup blanched almond flour
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1/4 tsp sea salt


  • 1/4 cup dark chocolate (melted)
  • 1 1/2 tsp coconut oil, melted
  • 1 tsp raw honey


  • 1 tbsp raw cocoa butter, chopped
  • 2 tsp coconut oil
  • 2 1/2 tsp raw honey
  • 1/4 vanilla pod

Extra toppings:

  • coconut flakes
  • dessicated coconut
  • chopped nuts…..


  • Preheat oven to 180 degrees C or 350 degrees F and oil the insides of your donut pan really well with coconut oil
  • Place the eggs, coconut milk, pumpkin/carrot pure (if you make your own, make sure you squeeze all the moisture out), raw honey, coconut oil and vanilla in a blender and blend for about 20 seconds. You want it to be well blended and fluffy
  • Add the dry ingredients to the blender and blend for 40 seconds or so. You may need to stop and scrape the sides down a couple of times
  • Pour the batter into the donut pan, filling each cavity 2/3 of the way full and bake for 20 minutes. Let them cool for 10 minutes before removing the donuts from the pan and cool on a cooling rack.


  • Bring about an inch of water to a simmer in your saucepan. Set the heatproof bowl in the mouth of the pot, making sure the water doesn’t touch the bottom of the bowl. Place the chocolate in the bowl and stir until it melts, add the coconut oil and honey and whisk until you have a smooth sauce with everything blended nicely
  • Dip the top of each donut in the chocolate, then gently rotate the donut to let the excess glaze drip off. Turn right-side up and place back on the cooling rack. Let set for 5 minutes, then refrigerate for 15 minutes until the glaze has hardened


  • Bring about an inch of water to a simmer in your saucepan. Set the heatproof bowl in the mouth of the pot, making sure the water doesn’t touch the bottom of the bowl. Place the cacao butter in the bowl and stir until it has melted completely. Remove it from the heat and whisk in the coconut oil and honey and vanilla. Whisk until you have a smooth mixture
  • Dip the donuts one at a time, rotating it gently to allow the excess glaze to drip off. Place right-side up on a cooling rack and sprinkle with, coconut flakes, dessicated coconut, chopped nuts, or any other topping that takes your fancy. Or you can just keep them simple and leave the glaze on without any toppings
  • Allow to sit at room temperature for 5 minutes, then place in the refrigerator for 15-20 minutes until the glaze has hardened
  • These can be stored in the fridge for 3 days



These donuts are loaded with protein, healthy fats and plenty of fibre to help keep blood sugar balance nice and steady. EGGS are a wonderfully easy to digest protein with a full set of amino acids to feed almost every function in the body. They are a great source of almost all B vitamins, including a wonderful source of choline essential for cognition and a healthy nervous system as well as significant for detoxification. Eggs also contain exceptional number of minerals including, selenium and iodine, fundamental in thyroid health. COCONUT OIL is comprised of medium chain fatty acids (MCFAs) that are easily digested and readily cross cell membranes. MCFAs are immediately converted by the liver into energy, rather than being stored as fat. HONEY is full of antioxidants and has tremendous antibacterial and anti fungal properties.