Midnight Almond Coconut Donuts

Midnight Almond Coconut Donuts submitted by Alex D. 

Makes 15 servings
200 calories / 8F / 27C / 4P / per donut 


  • 1 1/2 cups white whole wheat flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup cocoa powder
  • 1/2 cup raw honey
  • 1/4 cup melted coconut oil
  • 1/4 cup pure maple syrup
  • 3 Tbs. almond milk
  • 2 eggs
  • 1/2 tsp. vanilla extract
  • 100g OffBeat Midnight Almond Coconut Butter 
  • 1/2 cup powdered sugar
  • 1 Tbs. cocoa powder
  • 2 Tbs. almond milk 
Optional Toppings:
  • additional OffBeat drizzle, coconut flakes, or chopped almonds


  1. Preheat the oven to 350 degrees.
  2. In a mixing bowl, add the flour, baking powder, baking soda, salt, and cocoa powder. Whisk the dry ingredients together and set aside.
  3. In another bowl or stand mixer, add the honey, coconut oil, maple syrup, and almond milk and beat together for a few minutes. Add in the eggs, vanilla, and the nut butter and mix well. Add the dry ingredients to the wet ingredients and beat on low until combined.
  4. Spray donut pan with cooking spray. Pour the donut batter into a piping bag or a zip top bag and cut off one of the corners. Pipe the batter into the donut molds. 
  5. Bake for 6-8 minutes. Allow the donuts to cool in the pan for a few minutes before transferring to a wire rack to cool completely. 
For the Glaze:
  1. Whisk together the powdered sugar, cocoa powder, and almond milk until a smooth glaze has formed.
  2. Dip each donut into the chocolate glaze then place it back on the wire rack to allow it to set.
  3. Top with additional toppings (not included in macros) and enjoy!