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Chocolate Rainbow Sprinkle Doughnuts

These pretty and paleo doughnuts come from the breakfast chapter (yes, breakfast!) of Danielle Walker’s cookbook Eat What You Love: Everyday Comfort Food You Crave, and are almost as fun to make as they are to eat. The expresser-pressed coconut works well in the glaze because it doesn’t taste too much like coconut, while virgin coconut oil will add a fruitier flavor. The sprinkles provide a homemade touch to this delightful treat, but watch Danielle on Instagram @PicklerAndBenFood for her favorite store-bought paleo-friendly sprinkles.

Chocolate Rainbow Sprinkle Doughnuts
Makes 16


For the rainbow sprinkles:
1 large egg white
1/2 cup arrowroot powder
1/2 cup maple sugar
1/4 teaspoon pure vanilla extract
Natural liquid food coloring

For the doughnuts:
3 large eggs, at room temperature
1/2 cup full-fat coconut milk
1/3 cup melted expeller-pressed coconut oil or ghee
1/4 cup pure maple syrup
1/2 teaspoon apple cider vinegar
1 teaspoon pure vanilla extract
1/2 cup unsweetened cocoa powder
1/2 cup coconut sugar
3 tablespoons coconut flour
1/4 cup arrowroot powder
3/4 teaspoon baking soda
1/4 teaspoon fine sea salt

For the glaze and topping:
3 ounces dark chocolate (85 percent cacao), chopped
1 1/2 tablespoons pure maple syrup
1 tablespoon expeller-pressed coconut oil
1 tablespoon water, plus more for the saucepan


1. Make the sprinkles: In the bowl of a stand mixer fitted with the whisk attachment, or using an electric handheld mixer, beat the egg white with the arrowroot, maple sugar, and vanilla on medium-high speed until fully combined. Scrape down the sides and mix again on medium high for 30 seconds.

2. Divide the mixture among three small cups and color each as you’d like, using 3 to 4 drops of coloring per cup. Spoon the colored mixtures into piping bags fitted with a very small round tip, or into resealable plastic bags with one small corner snipped off.

3. Place the bags in the freezer for 10 minutes. Onto a parchment-lined baking sheet, pipe thin straight lines of colored mixture. Let set overnight at room temperature. Using a sharp knife, cut into small sprinkles. Store in an airtight container at room temperature up to 3 months.

4. Make the doughnuts: Preheat a doughnut maker. If using a doughnut pan, preheat the oven to 350 degrees and grease the pan liberally with palm shortening.

5. In the base of a blender, combine eggs, coconut milk, oil, maple syrup, vinegar, vanilla, cocoa powder, coconut sugar, coconut flour, arrowroot, baking soda, and salt. Blend on high until well combined, about 30 seconds. Let rest for 2 minutes, and blend again on high for 15 seconds. Scoop into a large resealble bag, seal the top, and snip a bottom corner to make a piping bag. Pipe the batter into the doughnut mold or pan, filling it completely. Cook until the doughnut machine indicator light goes off, about 5 minutes, or bake until a toothpick inserted in the center of a doughnut comes out clean, about 15 to 17 minutes. Remove from the mold or pan and cool on a wire rack.

6. Make the glaze: In a saucepan over medium heat, bring 1-inch water to a boil. In a heatproof bowl, place the chocolate, maple syrup, and coconut oil and set it over the simmering water. Reduce heat to medium-low and stir frequently until the chocolate melts and the mixture is smooth. Remove the bowl and stir in water.

7. Assemble the doughnuts: Pour the sprinkles into a shallow dish. Dip the tops of the cooled doughnuts in the warm glaze and twist gently while removing from the bowl, allowing excess glaze to drip off. Place on a wire rack to set 10 minutes. Dip tops into the glaze a second time, then immediately dip the tops into the sprinkles. Serve immediately or chill in the refrigerator to harden the chocolate, about 1 hour.

8. Store the doughnuts in an airtight container in the refrigerator 2 weeks or freeze by storing doughnuts, rows separated with parchment paper, in an airtight container for up to 4 months.

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