- 1 cup Ananta Hemp Hearts
- 2 Tablespoon Coconut oil melted
- 1 Cup all purpose flour
- 1 Cup Coconut sugar
- 1 Teaspoon Instant coffee powder
- ¾ cup Hemp Milk
- 3 Tablespoon Vanilla Bean Extract
- 2 Tablespoon Coco powder
- 2 Teaspoon Baking powder
- ½ Teaspoon Baking soda
- 2-3 cups Icing sugar
- ¼ cup Cacao powder
- 3-6 Tablespoon filtered water
- Chocolate Icing
- 2 flax eggs, (2 Tbsp ground flax seed + 4 Tbsp filtered water)
Preheat oven to 180ºC (356ºC). Grease a donut pan with coconut oil. Set aside.
Make flax eggs and let it thicken.
In a mixing bowl, combine flour, sugar, cocoa, baking powder, baking soda and coffee.
Pour in milk, vanilla, melted coconut oil and thickened flax egg.
Beat the mixture until all the ingredients come together. Add more milk if the mixture needs help coming together, 1 tablespoon at a time.
Continue to beat at low-medium speed until smooth and thick. You don’t want to over-beat the batter, so stop beating after the batter is just smooth and any lumps have been dissolved.
Spoon batter into a piping bag fitted with a medium sized round nozzle and pipe batter into donut molds, filling ⅔ of the way up the molds.
Bake for 12-15 minutes, You can test it with a skewer inserted into the donut, it should come out clean.
Carefully remove donuts and place on a wire rack.
Do icing with chocolate.
Sprinkle Ananta Hemp Hearts.
Serve warm or cold as per your liking.