Mandarin Glazed Donut Holes

Jump To Recipe // October 15, 2019 // 6 Comments »

Thank you to Fruits From Chile for sponsoring this post! All opinions are my own.

These mandarin glazed donut holes are the perfect treat that are naturally sweetened. They’re paleo-friendly, gluten-free, dairy-free, and AIP.

You can’t go wrong with donut holes, right? You especially can’t go wrong with mandarin donut holes! I’m obsessed with these easy to peel & easy to love little citrus fruits, and especially these little mandarins from Chile this time of year! Not only are they perfect for snacking, but they’re amazing in baked goods and other recipes as well!

These mandarin glazed donut holes are an easy to make dessert that everyone will love! They’re cakey, sweet, and have the perfect balance of that yummy citrus flavor.

How to Make Mandarin Glazed Donut Holes

Prepare the dough & bake: Sift together the three flours, gelatin, and baking soda in a medium-sized bowl until evenly combined. Stir in the maple syrup, and fresh mandarin juice. Fold in the palm shortening and stir until the mixture is fully combined. Transfer the mixture to the fridge and allow to chill for 5-10 minutes. Form the dough into 6-8 donut holes and place on the parchment-lined baking sheet Bake for 12-14 minutes or until the donut holes are hardened on the outside. Carefully transfer to a cooling rack and allow to cool.
Prepare the glaze: by assembling a double boiler by using a medium pot and filling two-thirds of the way with water. Bring to a medium simmer/low boil. Place heat safe bowl over the pot and fill with the coconut butter and coconut oil. Stir continuously to melt evenly. Carefully remove the bowl from the double boiler and mix in the mandarin juice and half of the zest. Add the donut holes one at a time to the glaze and use a spoon to coat well with the glaze until well coated. Top with additional mandarin zest and transfer to the fridge for 15-20 minutes to allow the glaze to harden. Enjoy immediately or store in the fridge in an airtight container for 2-3 days.

The Ingredients for Mandarin Glazed Donut Holes

Tigernut flour, coconut flour, and arrowroot

This is the flour blend that I’ve found works best for these donut holes. I have no tried any subs for any of these, other than subbing arrowroot for tapioca.

Mandarins

I love mandarins, especially this time of year! I’ve been eating a ton of these since I’ve been pregnant and really needed a little nutrient boost and an easy snack after all of my first-trimester nausea. I love how these are easy-peel and easy to transport when I’m in between doctor’s appointments. I really like throwing two mandarins in my purse and love that two of them can provide 120% of your daily Vitamin C and 12% of your daily fiber. I love to eat locally when possible, but I really do love having mandarins this time of year and Chile is the main source for these little guys (as well as many other fruits) during Summer & Fall as the climates are opposite from the US. Seriously, I’ve been eating so many mandarins in the past few weeks and don’t plan to stop anytime soon! You can learn more about this delicious citrus and more here!

This recipe uses the juice of fresh mandarins as well as the zest. It’s the perfect hint of sweetness and citrus, and since these are so easy to peel and snack on, you may find yourself snacking on some while you wait for the donut holes to cook!

Palm shortening

I find that palm shortening helps make these donut holes super cakey! I have not tried them with coconut oil.

Coconut butter & coconut oil

This helps make the glaze for the donut holes. Of course, you can keep it simple and just make the mandarin flavored donut holes but I think the glaze really put these donut holes over the edge!

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