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