Almond Joy Baked Donuts with Chocolate Glaze and Coconut

I’m completely and totally in love with Almond Joy Bars.

Written by: Taylor Kiser

Growing up in Canada, I never knew the joy of Almond Joy candy bars.

Then I married an American who declared Almond Joys his favorite treat. Having never tried one, I embarked on some careful taste testing—strictly research, of course.

My taste buds were instantly convinced. How had I gone 23 years without this chocolate-coconut-almond combination?

Since that discovery I’ve been turning everything into a chocolatey, coconutty celebration. I began with Healthier Almond Joy Truffles and now I’m sharing Almond Joy Baked Donuts that are gluten free, dairy free, and satisfyingly delicious.

Despite what people often assume about gluten-free baking, these donuts are simple and quick to make. If you don’t own a donut pan, don’t worry—you can bake them in a muffin tin and still join the Almond Joy party.

Now about the chocolate ganache: these donuts get a generous dunk in a rich, simple chocolate-coconut glaze. If you don’t have full‑fat coconut milk, heavy cream can be substituted, but the coconut milk gives a complementary flavor that boosts the overall “nom nom” factor and helps recreate that Almond Joy profile.

Yes—candy-bar-inspired donuts that are wholesome enough to enjoy at breakfast. Dreams, indeed, do come true.

What candy bar did you love growing up and still can’t get enough of?

Baked Almond Joy Donuts

Yield:
6 Donuts

Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Quick, baked donuts that capture the flavors of an Almond Joy candy bar. Gluten-free and lighter than traditional fried donuts, they’re a delicious treat any time of day.

Ingredients

For the donuts:

1 Cup Almond Meal (90 g)
½ Cup Coconut flour, sifted (46 g)
1/8 tsp Salt
1 tsp Baking Powder
½ tsp Baking soda
2 Eggs
¼ Cup Coconut oil, melted *
2 Tbsp Nonfat, plain Greek yogurt
¼ tsp Vanilla extract
1 tsp Pure almond extract
¼ Cup + 2 Tbsp Honey

For the ganache:

¼ Cup Full fat coconut milk
½–1 Tbsp Honey, to taste
3.5 oz Semi-sweet chocolate, chopped
Sweetened coconut flakes, for sprinkling

Instructions

Preheat oven to 350°F (175°C) and generously spray a donut pan with cooking spray. If you don’t have a donut pan, use a muffin tin and adjust baking time.
In a medium bowl, whisk together the almond meal, coconut flour, salt, baking powder, and baking soda.
In a large bowl, beat the eggs with the melted coconut oil, Greek yogurt, vanilla extract, almond extract, and honey until well combined.
Add the dry ingredients to the wet ingredients and mix until smooth.
Spoon the batter into the donut molds, filling each about 3/4 full. For neater filling, use a piping bag or a zip-top bag with a corner cut off. Let the batter rest 10 minutes to allow the coconut flour to absorb moisture.
Bake until the donuts are golden and a toothpick inserted comes out clean, about 10–12 minutes (20–22 minutes if using a muffin tin).
Cool slightly in the pan, then remove and prepare the ganache.

To make the chocolate ganache:

While the donuts bake, heat the coconut milk and honey in a small saucepan over medium-high heat until just about to boil. Remove from heat.
Add the chopped chocolate to the hot coconut milk. Let sit 30 seconds, then whisk until smooth and glossy. Taste and add more honey if you prefer a sweeter glaze.

To glaze the donuts:

Pour the warm ganache into a shallow, rimmed plate. Dip the top of each warm donut into the ganache, transfer to a wire rack, and sprinkle with sweetened coconut flakes. Serve.

Notes

* You can reduce the coconut oil to 2 Tbsp for a slightly drier result but still tasty.
** Start with ½ Tbsp honey in the ganache and increase to taste once the chocolate melts.
Donuts are best the day they’re made but can be stored in an airtight container at room temperature for up to 2 days.
Gluten-free baked goods often don’t rise like wheat-based versions, so a flat bottom is normal.

Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving:
Calories: 464
Total Fat: 33g
Saturated Fat: 18g
Trans Fat: 0g
Unsaturated Fat: 13g
Cholesterol: 62mg
Sodium: 308mg
Carbohydrates: 38g
Fiber: 6g
Sugar: 26g
Protein: 10g

Nutrition details are estimates provided for convenience and may vary.

Did you make this?

I’d love to see your results! Snap a photo and share it on Instagram with the hashtag #goodlifeeatsrecipes so I can see what you made.