• 1 cup Gluten-Free Flour 1:1 Baking Blend
• ¼ cup Pascha Organic Cocoa Powder
• 1 ½ tsp Baking Powder
• 1 tsp Instant Espresso Powder
• ¼ tsp Fine Sea Salt
• ½ cup Coconut Milk, room temperature
• 3 tbsp Maple or Agave Syrup
• 3 tbsp Coconut Oil, melted
• 1 bar Pascha 70% Cacao Organic Vegan Dark Chocolate Bar with Arabica Coffee, roughly chopped
• 4 tbsp Coconut Milk

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.