Acorn Donut Holes (Gluten free, Paleo, AIP option)
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These acorn donut holes are a delicious and fun autumn dessert! They’re gluten-free, paleo, AIP, and are simple and fun to make.
Acorn Donut Holes
Who doesn’t love donut holes? And just when you didn’t think they could get any better, these acorn donut holes are about to knock your socks off. I wanted to make something fun and different for a Thanksgiving dessert this year that was unique, and not just another pie. I stumbled upon acorn donut holes online and decided I wanted to try and make my own, but with a healthier and allergen-free twist!
These acorn donut holes look just like little acorns with a baked apple donut hole, a coconut butter glaze, a chocolate topping, and a pretzel stick!
The Ingredients for the Acorn Donut Holes
- Tigernut flour, coconut flour, and tapioca starch. This is the blend that I find works best for these donut holes. I haven’t tried any other flours and can’t recommend any swaps.
- Gelatin powder. You want to use gelatin, not collagen, as a binder in these donut holes.
- Palm shortening. I haven’t had as much success using coconut oil. I find that palm shortening make these a lot more cakey!
- Apple sauce. For fall flavors!
- Coconut butter and coconut oil. This makes the glaze.
- Dairy-free chocolate. For the topping!
- GF pretzel rod. You can also use a toothpick or leave this out if you prefer.
How to Make Gluten-Free Acorn Donut Holes
- Prep batter & bake donut holes: Combine donut hole ingredients to form a dough. Roll the dough into donut holes and lightly pinch one side to form into an acorn shape. Evenly space on the parchment paper and bake in the preheated oven for 15 minutes or until baked through. Carefully transfer to a baking sheet and allow to cool completely.
- Add the glaze: Line a plate with parchment paper and set aside. Combine the glaze ingredients in a bowl and dip each donut hole into the glaze, thoroughly coating. Hold the donut hole over the bowl to allow any excess glaze to drip off. Place on the plate with the parchment paper and set in the fridge for 15-20 minutes or until the glaze hardens.
- Add the chocolate: Melt the chocolate and the coconut oil together using your preferred method (such as a double boiler) and pour it into a bowl. Carefully dip the rounded top of the donut holes into the chocolate, allowing any excess to drip off into the bowl. Insert the pretzel stick into the top of the donut hole.
- Chill & Serve: Transfer back to the plate and repeat for all donut holes. Place in the fridge for 10 minutes or until the chocolate hardens. Serve chilled.
Can you make this coconut free?
I haven’t successfully made this recipe coconut free, as it’s needed in multiple places in the recipe.
How do you make these AIP?
- Use a toothpick instead of a pretzel stick, or just forgo the stem altogether
- Use carob instead of chocolate
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Acorn Donut Holes (Gluten free, Paleo, AIP option)
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
These acorn donut holes are a delicious and fun autumn dessert! They’re gluten-free, paleo, AIP, and are simple and fun to make.
Ingredients
For the donut holes
- 1/3 cup tigernut flour
- 1/4 cup coconut flour
- 1/4 cup tapioca starch
- 1 tbsp gelatin
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 cup palm shortening
- 1/4 cup unsweetened applesauce
- 2 tbsp maple syrup
For the glaze
- 3 tbsp coconut oil, melted
- 3 tbsp coconut butter, melted
For the chocolate & topping
- 1/2 cup dairy-free chocolate chips (sub something like this for AIP)
- 2 tsp coconut oil
- 12 gluten-free pretzel sticks (sub toothpicks or omit for paleo/AIP)
Instructions
- Preheat the oven to 350 F and line a baking sheet with parchment paper
- Combine the flours, gelatin, cinnamon, and baking soda in a large mixing bowl.
- Fold in the palm shortening, applesauce, and maple syrup, and stir until thoroughly combined.
- Roll the dough into donut holes (you’ll have 12) and lightly pinch one side to form into an acorn shape. Evenly space on the parchment paper and bake in the preheated oven for 15 minutes or until baked through. Carefully transfer to a baking sheet and allow to cool completely.
- Line a plate with parchment paper and set aside.
- Combine the glaze ingredients in a bowl and dip each donut hole into the glaze, thoroughly coating. Hold the donut hole over the bowl to allow any excess glaze to drip off. Place on the plate with the parchment paper and set in the fridge for 15-20 minutes or until the glaze hardens.
- Melt the chocolate and the coconut oil together using your preferred method (such as a double boiler) and pour it into a bowl. Carefully dip the rounded top of the donut holes into the chocolate, allowing any excess to drip off into the bowl. Insert the pretzel stick into the top of the donut hole. Transfer back to the plate and repeat for all donut holes. Place in the fridge for 10 minutes or until the chocolate hardens.
- Serve chilled and enjoy!
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 25
- Cook Time: 15
- Category: Dessert
- Method: Baked
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Fat: 17.4g
- Carbohydrates: 15g
- Fiber: 3.6g
- Protein: 2.4g
AIP
Low Carb
Paleo
Whole30
