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Welcome to my blog! I hope it inspires you to explore the joys and wonders of cooking clean and nourishing meals.

Paleo Hot Chocolate Donuts with Peppermint Marshmallows

Paleo Hot Chocolate Donuts with Peppermint Marshmallows

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Paleo Hot Chocolate Donuts with Peppermint Marshmallows

Servings: 9

Prep Time: 20 minutes

Cooking Time: 20 minutes

Hands-off Time: 6 hours (for marshmallows)

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Ingredients:

For the marshmallows: 

  • 1/2 cup cold water (I add ice cubes to mine to really get cold)

  • 3 tablespoons gelatin preferably grass-fed

  • 2/3 cup water

  • 1 cup xylitol*

  • 1/4 teaspoon kosher salt

  • 2 teaspoons vanilla extract

  • 1/8 tsp vanilla extract (add more to taste)

Hot chocolate donuts:

  • 2/3 cup almond flour

  • 1/4 cup coconut flour

  • 1 tablespoon psyllium husk

  • 2 tsp flaxseed meal

  • 1 cup cashew milk

  • 5 tablespoons ghee (I used my fav browned butter ghee from Tinstar)

  • 1/4 cup monkfruit sugar (I use Lakanto Monkfruit) (or you can use 1/2 cup coconut sugar ) 

  • 1/4 tsp fine sea salt 

  • 3 eggs lightly beaten 

  • 1.5 tsp vanilla extract 

  • 1/4 cup cocoa powder

  • 1 tsp baking powder

  • 1/2 tsp cinnamon 

  • 1/2 tsp espresso powder 

  • 1/3 cup chocolate chips

  • 3 tablespoons coconut cream, solid

Directions: 

For the peppermint marshmallows:

  1. Be aware that this only takes 20 minutes, but you cannot stop halfway through or pause for even a minutes. Make sure all of your ingredients are measured out and ready to go before starting. Including having a stand or hand held mixer with the whisk attachment ready to go. 

  2. Line a 9x9 inch baking dish with tin foil and grease LIGHTLY with coconut oil. Set aside.

  3. Pour the ice cold water in a large mixing bowl. Sprinkle the gelatin over the water then whisk with a fork until well combined. Set aside and allow it to bloom for 10 minutes. Move on to the next step.

  4. With the stove off, pour the water room temp water in a pot or saucepan. Pour the xylitol in the middle of the pot (do not stir—you will only be shaking the pan BUT NOT yet). Bring to a boil over medium high heat and give the pan a few shakes to ensure the sugar dissolves. Allow the water to boil for 2 minutes (rolling boil). If you have a candy thermometer, you can check to see when it’s ready with it—it’s should be 210 degrees F. 

  5. Quickly remove the sugar mixture from heat. With your mixer on low, quickly break up the gelatin. Keep the mixer on. SLOWLY and CAREFULLY pour the hot sugar syrup mixture over the gelatin. (Again, you do not want to let any heat escape from the syrup so be as fast as possible without splattering piping hot syrup on yourself. I wear a sweatshirt to really protect myself) 

  6. Increase your speed to high and whisk non-stop for 15 minutes (You’ll get a gooood workout in). Sprinkle in the salt at 8 minutes and then the vanilla and peppermint extract at minute 12. 

  7. When the mixture is ready it will be light, fluffy and stiff (hold its shape). 

  8. Quickly pour the fluff into the pan and spread evenly with a spatula (Sometimes I use my hands). It sets quickly so be sure to move fast. 

  9. Allow the marshmallows to dry out for a minimum of 6 hours at room temperature. Do not put them in the fridge, they will get wet, and don’t put them in the oven, they will melt. Be patient, the end result is well worth the wait! 

  10. When ready to serve/use, slice with a knife. I enjoy mine with my fav hot cocoa (By four sigmatic)

For the donuts:

  1. Preheat the oven to 390℉

  2. Grease a donut pan with ghee or coconut oil. Set aside. 

  3. In a medium sized bowl, whisk together the almond flour, coconut flour, psyllium husk, and flaxseed meal until combined. 

  4. In a medium sized pot, heat the cashew milk, ghee, monkfruit sugar, and sea salt over medium high heat. Once the mixture is simmering, lower the heat to low. 

  5. Now add the dry flour ingredients into the liquid mixture and continue to stir and cook until the dough forms a ball, about 1-3 minutes. 

  6. Transfer the dough back to the medium sized mixing bowl, allowing it to cool for 5 minutes. 

  7. Add the 3 lightly beaten eggs to the bowl, one at a time, mixing with a stand or handheld mixer. Now add the vanilla extract, baking powder, cocoa powder, cinnamon, and espresso powder to the dough, mixing until throughly combined.  

  8. Fold in the the melted chocolate and coconut cream until just combined. 

  9. Spoon the dough into a large ziplock bag (or a piping bag if you have one) and cut a 3/4 inch off the corner of the bag. Pipe the dough into the donut molds. 

  10. Bake for 15 minutes. Place a sheet of tin foil over the donut pan and continue to bake for 5-10 more minutes—or until a toothpick comes out clean. Remove from oven and allow to cool for 10 minutes before transferring to a cooling rack. 

  11. Top off with marshmallows and drink with some hot cocoa!

Enjoy XX

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