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Pumpkin Plantain Donuts With a Chocolate Ghee Ganache
Makes 15
Ingredients
3
large
pasture raised eggs
2
medium
ripe plantains
Substitute ripe bananas
1/2
cup
pumpkin puree
Not pumpking pie filling
1/2
cup
almond flour
1/2
cup
coconut flour
1/3
cup
full fat coconut milk
Substitute any type of milk
1
tsp
vanilla extract
1/2
tsp
baking powder
1/2
tsp
baking soda
1
Tbsp
maple syrup
2
tsp
pumpkin pie spice
1
tsp
cinnamon
1/4
tsp
nutmeg
Chocolate Ghee Ganache
1/4
cup
Fourth and Heart Chocolate ghee
1
tsp
coconut oil
Instructions
Donuts:
Blend everything in a high powered blender
Then add to a greased donut pan and bake 350 for 10-12 minutes ( I did 12 minutes in my convection oven)
Let cool completely while you prep the ganache
For Ganache:
Melt ghee with coconut oil on medium low heat for about 15-20 seconds, stirring throughout
Dip donuts and top with coconut shreds, cacao nibs, mixed nuts (pistachios, pumpkin seeds,walnuts). I Store in an airtight Tupperware in refrigerator.