1 Cup Nut Milk ( I used Coconut milk this time)
4 oz. unsweetened Chocolate
1 oz. Coconut Oil
Put these 3 ingredients in a glass bowl and heat ( I microwaved them) until you can stir and melt the chocolate and Coconut oil into the milk.
Set aside to cool.
When milk mixture is cool, stir in 1 Egg or egg substitute.
Mix dry ingredients in a large bowl:
1/3 Cup Spelt Flour or other Gluten free Flour
1 Cup Almond Meal or Flour
4 Tbs. Ground Flax Meal
1 tsp. Cinnamon
Pinch of Cloves
1/2 tsp. Sea Salt
2 tsp. Baking Soda
Pour the Milk / egg mixture into the dry ingredients and fold together to make a thick batter.
Stir in 1 Cup of shredded Coconut flakes into the batter and let it sit for about 5 minutes.
I used a Bella Mini Donut maker for these so if you don't have that, you'll need to bake them in the oven at 350 until done. It would depend on the pan you use for timing. In the Bella Mini, each batch took only about 3 minutes to bake.
Let donuts cool completely before frosting.
Frosting / Toasted Coconut:
Toasting the Coconut Flakes:
Heat a non stick pan to medium heat. Pour in at least 1 cup of shredded coconut flakes mixed with 2 Tbls. of a course ground sugar. I used Palm Sugar and it worked great but any coarse would be fine.
Stir the coconut in the pan continuously until flakes have lightly browned. Set aside to cool.
Cream Cheese Frosting:
Mix together in a blender or magic bullet until completely smooth and light:
4 Oz. of Non Dairy Cream Cheese. (I used Trader Joe's this time, Toffuti is fine too)
1 tsp. of Palm Sugar or regular sugar
1 tsp. of Vanilla Stevia
1/3 Cup Lime Juice (about 3 Limes fresh)
Chill the frosting at least 30 minutes before icing the donuts. It will be creamy because of the lime juice. After spreading the tops of the donuts with icing, press the iced donut into your toasted coconut gently.
Note: This icing is the real star of the recipe. I'm sure it would be just as good on any chocolate donut or cupcake you already make. It was just sour enough with all the limes to really contrast the chocolate and gave the donuts a great contrast of flavors. The toasted coconut added some texture to each bite as well but again it would be fine without if you don't have any.
Linked to http://allergyfreecookery.blogspot.com/2012/03/allergy-friendly-lunchbox-love-32312.html