Ingredients:
* 2 1/2 cups self-rising flour
* 1/2 cup agave nectar Can substitute for pure maple syrup
* 1/4 cup coconut oil melted
* 1 cup milk of choice I used coconut milk
Keto and Paleo Option:
* 2 1/4 cups blanched almond flour
* 1/2 cup granulated sweetener of choice
* 4 large eggs
* 1 tsp baking soda
* 1 tsp apple cider vinegar
* 1/4 cup coconut milk
Chocolate Frosting:
* 1.5 cups chocolate chips of choice
* 1 1/3 cups coconut cream 1 cup + 6 tablespoons
Instructions:
Preheat the oven to 175C/350F. Coat a 12-count donut pan with cooking spray and set aside.
In a large mixing bowl, sift your flour into it. Add the rest of the ingredients and mix until a thick dough remains.
Spoon out dough amongst the donut pan. Lightly wet your hands and shape into the donut cavities. Do not overfill.
Bake for 12-17 minutes, or until just done, and a skewer comes out just clean. Allow to cool in the pan for 5 minutes, before transferring to a wire rack to cool completely. Once cool, dip the donuts in the melted chocolate.
For the keto and paleo option:
Preheat the oven to 175C/350F. Coat a 12-count donut pan with cooking spray and set aside.
In a large mixing bowl, add your blanched almond flour and sweetener of choice and mix well. Set aside.
In a seperate mixing bowl, add the rest of your ingredients and mix until combined. Add to your dry ingredients and mix until combined.
Divide the mixture amongst the donut pan, and fill each cavity until 2/3 full. Bake for 12-15 minutes, or until a skewer comes out clean.
Allow cooling in the donut pan for 5 minutes, before transferring to a wire rack to cool completely. Once set, dip in the melted chocolate.
For the chocolate frosting:
In a large mixing bowl, add your chocolate chips of choice.
In a microwave-safe bowl or small saucepan, heat your coconut cream until warm.
Pour your coconut milk over the chocolate chips. Mix slowly, so the chocolate melts nicely into it.
