These Mini Boulder Cream Donuts from Kelly at The Spunky Coconut get absolutely rave reviews! The beautiful orange color comes from butternut squash (or sweet potato can be used). Specialty ingredients used in this recipe include cashew milk (one reader successfully used unsweetened vanilla hemp milk as an alternative), coconut cream concentrate, coconut flour, psyllium husk powder, vanilla stevia, and non-dairy butter.
Staying true to her inspiration of Boston Cream Donuts, Kelly’s Mini Boulder Cream Donuts have both cream filling and chocolate frosting. They’re grain free, starch free, egg free, and refined sugar free, but the folks weighing in say they’re not minding the “freeness” of this recipe one bit. One Spunky Coconut reader described these donuts as “tender and pillowy, stretchy and moist, creamy and decadent.” That sounds like the description of a perfect filled donut to me!
FYI: Kelly’s cookbooks include: The Spunky Coconut Cookbook, Second Edition: Gluten-Free, Dairy-Free, Sugar-Free; The Spunky Coconut Grain-Free Baked Goods and Desserts: Gluten-Free, Casein-Free, and Often Egg-Free; and The Spunky Coconut Ice Cream Cookbook: Soy-Free, Sugar-Free, Vegan. Her next book, The Paleo Chocolate Lovers Cookbook 75 Gluten-Free Treats for Breakfast and Dessert, is now available for pre-order!