Ingredients

DRY INGREDIENTS

75 g tiger nut flour

50 g buckwheat flour

25 g oat flour

50 g coconut blossom sugar

50 g cocoa powder (unsweetened)

15 g corn starch

1 teaspoon baking powder

1/4 teaspoon sea salt

1 Coconut Mylk Chocolate bar (chopped)

LIQUID INGREDIENTS

1 chia egg (1 tablespoon chia seeds + 3 tablespoons water)

100 ml plant-based milk

75 g pumpkin puree (alternatively the same amount of mashed bananas)

50 g coconut oil

TOPPING

1Coconut Mylk Chocolate Bar

coconut flakes

dried flowers

50 g Dark Chocolate or Coconut Mylk Chocolinis

preparation

Preheat the oven to 175°C top/bottom heat and grease a donut tin with coconut oil.

Prepare the chia egg and set aside.

Mix all dry ingredients except the Coconut Mylk Chocolate bar in a bowl.

Melt the coconut oil and add it to the dry ingredients together with the milk, pumpkin puree and chia egg.

Mix everything together well. Then chop the bar into small pieces and carefully fold it into the dough.

Pour the dough evenly into the donut pan and bake in the oven for about 20 minutes.

Towards the end of the baking time, do the toothpick test. If nothing sticks to the toothpick, the donuts are ready. If not, leave them in the switched off oven for a few more minutes, covered if necessary.

Allow the donut pan to cool for about an hour, then remove the donuts from the pan.

Melt the Chocolinis in a water bath at low temperature and drizzle over the donuts.

Cut a Coconut Mylk Chocolate bar into thin slices and arrange together with coconut flakes and dried flowers on the still warm Chocolinis Drizzle.