PREP TIME: 10 minutes
COOK TIME:8-10 minutes
SERVES: 12-16 donuts depending on size
You will need:
Let’s make it:
3 cups almond meal
1 1/2 tsp baking powder
1/2 tsp pink Himalayan salt
1/4 cup extra virgin coconut oil
2 large eggs or chia eggs
3/4 cup almond or coconut milk + 2tbsp
2 tbsp sunflower butter
1/4 cup coconut sugar
1/4 cup raw organic cacao powder
2 tbsp raw organic cacao nibs
Zest of 2 lemons
3 tbsp extra virgin coconut oil, melted
Let’s Make it:
Preheat oven to 170°C and grease 4x donut tins and dust lightly with coconut flour and set aside.
In a mixing bowl, whisk together flour, baking powder, baking soda, cacao powder and salt for 30 seconds. In a separate large mixing bowl, using an electric hand mixer set on low speed, blend together coconut oil, sunflower butter, sugar for 1 minute. Mix in eggs one at a time. Add almond or coconut milk and cacao nibs.
Pour mixture into a piping bag, or, spoon into donut tines filling about 3/4 of the way. Bake in preheated oven for 8-10 minutes or until a skewer comes out clean. Allow to cool slightly and place on wire rack.
With a cooking brush, or the back of a spoon, coat each donut with a small amount of melted coconut oil then place sprinkles on, this should help them stick. Refrigerate for up to a week.