- 1/4 cup coconut flour
- 1/4 cup good quality cocoa powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
- 4 eggs
- 1/2 cup coconut oil, melted but cooled slightly
- 1 teaspoon lemon juice (my secret ingredient)
- 1/4 cup raw honey or maple syrup
Topping:
- 1/2 cup coconut oil
- 1/2 cup cocoa powder
- 1/4 cup maple syrup
- 1/4 teaspoon vanilla extract
Donut Process:
1. Preheat oven to 350° and grease a Wilton Donut pan with coconut oil or spray.
2. In a large food processor, combine all ingredients and blend until batter is smooth.
3. Pour batter so it fills about 1/2 of each donut mold.
4. Jiggle pan around a bit to even off the batter and bake in oven for about 12-17 minutes.
5. Remove from oven and let sit for 30 seconds. Quickly flip onto a cooling rack and cool for 1 hour before frosting.
Topping Process:
1. Melt coconut oil on the stove or in the microwave for about 25-30 seconds. While still warm, add the remaining ingredients and whisk until combined. Cool at room temp for 10 minutes.
2. Dip each donut in this topping and cool on a large baking sheet. Add sprinkles if desired 😉
3. Store these in an airtight container for up to 5 days.
