Chocolate Espresso Donuts

Prep Time: 10 Min.
Bake Time: 8-10 Min.
Total Time: 20 Min.
Yield: 6 Donuts

Ingredients:

Instructions

  • Preheat the oven the 350°F degrees and generously prepare a donut pan with coconut oil or baking spray.
  • In a large mixing bowl combine the gluten-free flour, cocoa powder, baking powder, espresso powder, and salt.
  • Add in the coconut milk, maple or agave syrup, and coconut oil. Stir just until a thick batter forms. Be careful to not over-mix.
  • Spoon or pipe the donut batter into the prepared donut pan and bake for 8-10 minutes or until a toothpick inserted comes out with a few moist crumbs.
  • Dump the lemon loaf cake batter into the prepared pan and gently but firmly press down evenly.
  • Allow to cool in the donut pan for 10 minutes and then invert on a cooling rack to fully cool.
  • Using a double boiler, heat the Pascha chocolate bar and coconut milk until fully melted and smooth.
  • Dip the top of each cooled donut into the chocolate ganache and place back on the cooling rack to set.
  • Use the leftover chocolate ganache to drizzle on top of the set donuts if desired. Enjoy!

Store donuts in an airtight container at room temperature for up to 7 days. Donuts can be frozen in an airtight container for up to 6 months.

Music credit - Breeze by MBB