52 Weeks of Baking: Week 3 - Chocolate Coconut Donuts

I love coconut donuts. They were my favourite indulgence at Tim Hortons. They don't sell 'em at every location so it's hard to get a hold of them, plus, you know, not vegan and really not good for you.

But I waaaaaaant them! So I made my own chocolate coconut donuts.

I pretty much just took the Vegan Yum Yum recipe and made it chocolate. And then dipped them in glaze and coated them in unsweetened organic coconut.

Coconut Covered Chocolate Donuts

4 tbsp Earth Balance Coconut Spread
1 tbsp ground flax
3 tbsp water
1/2 tsp vanilla
1/2 c "milk"
1/2 tsp apple cider vinegar
3/4 c flour
1/2 c cocoa
1/2 c sugar
1 1/2 tsp baking powder
1/4 tsp salt

Preheat over to 350. Spray a large donut pan with whatever cooking spray you like. I got 6 large and 4 mini donuts (could have been 6 mini donuts, mine were too big) out of this.

Put the coconut spread through apple cider in a small pot over low heat until it's all melted together - it doesn't need to be hot or boil, just warm and mixed together.

Whisk together the dry ingredients. Add the wet and stir together until a fairly soft dough forms. I like to use a piping bag to fill the donut pans. Makes life mush easier. Pop them in the oven for 12 minutes (large donuts) or 10 minutes (minis). Take them out, let them cook for a minute before moving them to a rack and letting them cool the rest of the way.

You can eat them as is or...

Glaze

Mix about 1/2 c of icing sugar with a tbsp or so of "milk," dip in the donuts, then dip them in a bowl of coconut. Leave them to set or, you know, EAT THEM IMMEDIATELY. Just a suggestion.