Copycat Timbits: Chocolate Glazed

If you’re Canadian, Timbits likely hold a special place in your heart. They’re cute, sweet, and highly poppable.

They’re the special treat you loved as a kid. You devoured them after soccer games, at birthday parties, and on Sunday afternoons. Nowadays, you might find them in your office lunchroom. Maybe you like to spend an extra fifteen cents to have a treat with your morning coffee.

Want to make them at home and skip the deep frying? You totally can.

Making copycat Timbits was simple. I chocolate-sized my coconut cupcakes recipe. Coconut haters, never fear! You can’t taste the coconut. Cocoa powder masks the coconut completely. My taste testers didn’t know I used coconut flour until after they popped. They popped and couldn’t stop.

You should definitely add a little sprinkle dip. Sprinkles are always the life of the party. Bring these to your office lunchroom, and you’ll be the life of the party, too.

My copycat Timbits are super moist due to the applesauce, another ingredient you won’t be able to taste. I promise you can only taste the good stuff. It’s chocolate all the way.

I suggest you double the recipe. You might find yourself popping like crazy, and somehow 16 Timbits will turn into six. Oops.

Copycat Timbits: Chocolate Glazed

Prep Time: 25 min

Cook Time: 12 min

Yield: 16 Timbits

Ingredients:

  • ¼ cup coconut flour
  • 2 TB oat flour
  • 3 TB cocoa powder
  • 1 tsp plus ¼ tsp cornstarch
  • 1/8 tsp salt
  • ¼ tsp baking soda
  • 2 large eggs
  • 6 TB (or ¼ cup plus 2 TB) honey
  • 2 tsp vanilla extract
  • 4 TB unsweetened applesauce
  • 3 TB water

Directions:

  1. Preheat oven to 350 F. Spray 2 mini muffin pans with cooking spray.
  2. In a medium-sized mixing bowl, whisk together coconut flour, oat flour, cornstarch, cocoa powder, salt, and baking soda. Whisk out any lumps from the coconut flour.
  3. In a separate medium-sized mixing bowl, whisk together the eggs, honey, vanilla, applesauce, and water.
  4. Add the wet ingredients to the dry ingredients all at once and whisk until just combined. Don’t overmix, or the coconut flour will begin to absorb too much liquid. This works both ways- if you find your flour mixture is not absorbing enough liquid, keep whisking!
  5. Using a teaspoon, drop the batter into the pans and fill ¾ full (for smaller Timbits with smaller tops, fill 2/3 full)
  6. Bake for about 12 minutes until a toothpick inserted into the center comes out clean. Let the Timbits cool in the pan for 10 minutes before transferring to wire racks to completely cool before glazing. Sliding a knife around the edges helps remove them from the pan if you’re using old muffin pans.

Glaze:

  • ¼ cup plus 3 TB icing sugar
  • 2 and ½ TB almond milk (or cow’s milk)
  • optional: ½ tsp vanilla (this adds great flavor but will turn the glaze slightly brown)
  • optional: ¼ cup sprinkles

Whisk to Combine. Dip Timbits in the glaze. If using sprinkles, pour them in a small bowl and dip the doughnuts in the sprinkles after the glaze.

Are you a chocoholic? You might like my Fantabulous Flourless Double Chocolate Cake-in-a-Cookie

Choc-Av-Ck

Or maybe Fudgey One-Bowl Vegan Brownies are more your style?

Leave a Comment