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Churro Dulce De Leche Filled Donut Holes

Print Recipe
Servings 8 -9 donut holes
Calories 59
Author Michelle

Ingredients

For the cinnamon sugar coating

  • 2 tsp coconut sugar
  • 1 tsp cinnamon

For the donut holes

  • cup +1 tbsp tigernut flour
  • ¼ cup coconut flour
  • ¼ cup tapioca starch
  • 1 tbsp gelatin I use Vital Proteins. Do not sub collagen
  • ¼ tsp baking soda
  • cup palm shortening
  • ¼ cup maple syrup

For the filling/ dip

Instructions

  • Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.
  • Mix the cinnamon and sugar together and set aside.
  • In a medium bowl, stir together the tigernut and coconut flour, tapioca starch, gelatin, and baking soda until fully combined.
  • Pour in the maple syrup and lightly mix. Fold in the palm shortening until the mixture is creamy. Form the dough into eight or nine doughnut holes.
  • Roll each one of the donut holes in the cinnamon sugar coating and place them on the prepared baking sheet.
  • Bake for 10 to 12 minutes, or until the doughnut holes are hardened on the outside. Remove and allow to cool completly.
  • Add about 3-4 tbsp of dulce de leche to a piping bag (or plastic bag with the tip cut off) with a round tip . Push a small hole into the donut hole with the frosting tip (or the handle of a fork or spoon) and fill with dulce de leche. Carefully pull the tip back. Repeat for all donut holes. Chill in the fridge for 10-15 minutes to allow the dulce de leche to set.
  • Serve with a side of the remainder of the dulce de leche as an optional dip

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

Serving: 1donut hole | Calories: 59kcal | Carbohydrates: 6.9g | Protein: 2g | Fat: 1.2g | Fiber: 1.4g