Do you know that it’s national chocolate week next week? There’s a huge celebration of chocolate happening during October 12th-18th, with lots of events running throughout the UK. The final one is a huge Chocolate Show running from October 16th-18th in London. I am so excited. Although, if I’m honest, it seems like every week is chocolate week in my household. Any reason to eat chocolate sounds good to me.. as you already know, I’m a complete chocolate addict.
So next week, be prepared for a lot of chocolate on my blog and across my social media. In fact, I’m so excited about next week that I’m already sharing this chocolate filled recipe with you now, so I can start my celebrations.
My favourite recipes to make are always chocolate based – especially baked goods. So when I began planning my Chocolate Week recipes, I knew there would be lots of baking involved. I decided to begin by making something I’m currently obsessed with – donuts. Ever since buying my first donut mould recently, I haven’t stopped making donuts. In fact, I’ve started baking almost all of my cakes in my donut mould – muffins, loaf cakes, etc. because it just manages make any creation look adorable.
So, since the success of my banana bread donuts, I decided that it was time to share some chocolate donuts. And, of course I had to include something special in these donuts.. this time, it was coconut. Since my collaboration with Coconut Merchant, I’ve been able to create some really great, creative recipes, using lots of their delicious coconut-based ingredients. For this recipe, I made the donuts using their coconut water, coconut sugar, and coconut flour. Then, for the fudge topping, I combined more of their coconut water and coconut sugar with some of their coconut oil and desiccated coconut, to make this completely heavenly, coconut filled treat. They definitely make a great way to start getting ready for chocolate week!
chocolate coconut fudge donuts
makes 5 donuts
for the donuts:
1/3 cup (40g) cocoa powder
1/2 cup (70g) coconut sugar – I used Coconut Merchant
3 tbsp buckwheat flour
2 tbsp tapioca flour
1 tsp baking powder
1/2 cup (125ml) coconut water – I used Coconut Merchant
vanilla, to taste
for the fudge glaze:
1/3 cup (80ml) coconut water – I used Coconut Merchant
3 tbsp raw virgin coconut oil – I used Coconut Merchant
4 tbsp cocoa powder
1/4 cup (35g) coconut sugar – I used Coconut Merchant
few drops liquid stevia, to taste
PREHEAT YOUR OVEN TO 180 C / 356 F
- Firstly, make the donuts. Add the cocoa powder, coconut sugar, buckwheat flour, tapioca flour, coconut flour, baking powder and salt into a mixing bowl. Then, stir everything together until evenly mixed. Next, add in the coconut water and vanilla and mix everything together until smooth, using a whisk.
- When the mixture is smooth, pour the donuts into 5 donut moulds, almost filling each of them. Then, transfer the donuts into the oven and bake them for about 20 minutes, until the tops are firm to touch. When the donuts have baked, remove them from the oven and set them aside to cool.
- While the donuts cool, make the fudgy glaze. Add the coconut water and coconut oil into a pan, and place onto a low-medium heat. Stir together, and allow the mixture to melt (it will look separated). Then, add in the cocoa powder and stir it into the mixture until smooth and fudgy. When this is done, remove the mixture from the heat, and add in the coconut sugar and stevia. Stir together until the sugar has dissolved into the mixture. Then, place it back on the heat, and stir together for about 1 minute to thicken slightly. Then, remove it from the heat and set it aside.
- Next, remove the donuts from their moulds. Then, one at a time, dip them into the fudgy glaze to cover the top half of the donuts. When this is done, spoon the remaining glaze on top of each donut to give a thick, generous, covering. Lastly, sprinkle with some desiccated coconut. Then, set the donuts aside somewhere cool for a couple of hours for the frosting to set – or enjoy warm.