makes
6
prep
25 minutes
cook
10 minutes
difficulty
Easy
makes
6
serves
preparation
25
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- ¼ cup soft butter
- ¼ cup coconut oil
- ½ cup coconut sugar
- 2 eggs
- 2 tsp baking powder
- ¼ tsp baking soda
- 1 tsp cinnamon powder
- ¼ tsp sea salt
- 1 vanilla bean
- 3 cups wholemeal flour or almond meal
- 1 cup coconut milk
- ½ cup 100% cocoa
- 2 tbsp coconut oil
- ¼ tsp cayenne pepper
- 1 tsp raw honey
- 1 cup frozen berries
- 1 tbsp yoghurt
- 1 shot spiced rum
Cooling time: 10 minutes
Instructions
Preheat your oven to 200°c / 400°F
In a stand mixer or bowl, beat together butter, oil, vanilla and sugar until smooth and fluffy.
Add one egg at a time and mix until combined.
Sift flour, cinnamon, salt, baking powder and baking soda into your wet mix and fold gently until combined, finish by mixing in milk.
Spoon batter into greased doughnut pans. Bake for 10 minutes then remove and let cool for 10-15 minutes.
To make raw chocolate mix cocoa, coconut oil, honey and chill together in a bowl until smooth.
To make berry whip place frozen berries, honey, rum and yogurt in a blender or food processor and blend/process until smooth (add some coconut water if you need to get it moving, or to bring to the desired ice cream consistency).
Once doughnuts have cooled, cut them in half, fill with berry whip and drizzle with chocolate on top and serve those bad boys.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
