I like the flavour combination of chocolate and coconut and put them together in the form of a donut. I had a day of making various donut recipes with coconut flour and this was one of them. Chocolate and coconut..what's not to love!
Coconut and chocolate...together in harmony...
As ever, you need a donut tin. I could not find one in my local shops so I ordered mine via Amazon and it took about a week to get here. As well as dipping these donuts into dessicated coconut, I also dipped a couple into ground erythritol as an alternative to icing sugar...tasted nice!
INGREDIENTS
½ cup coconut flour
¼ cup erythritol
¼ cup cocoa powder
¼ tspn salt
¼ tspn baking soda
6 eggs
½ cup coconut oil
¼ cup coconut milk
1 tblspn vanilla extract
TOPPING
2-3 tblspns Agave syrup
3-4 tblspns unsweeted grated coconut
METHOD
- Preheat the oven to 180C/350F degrees.
- Mix the coconut flour, ertyhtritol, cocoa powder, baking soda and salt together.
- Add the eggs, coconut oil, coconut milk and vanilla extract. Blend well until the batter is smooth (a hand blender is handy! If not, work those arms!).
- Fill the donut tin to about ⅔ full with the batter and bake for about 20 minutes until firm.
- Remove, cool slightly and dip into the Agave syrup, then the coconut.
- Eat and enjoy!
