Festive 3 Tier Choc Donut Cakes

So it’s the festive season! I actually don’t think jacking up your sugar levels to the max for one whole day is a good thing, (which seems to be what Christmas is about for a lot of people), but if you’re feeling like a treat these are scrum-didly-umptious 😀

1 C Skinless Almond Meal
1/2 C Cacao
1/4 C Coconut Flour
1 Tsp Baking Soda
1/2 C Maple Syrup
1/2 C Coconut Oil
4 Eggs
1/2 C Coconut Cream (place can in the fridge upside down for at least 4 hours prior)
Preheat oven to 180 degrees and use a little Coconut Oil to oil your donut moulds.
Throw everything into your mixing bowl except for the Coconut Cream.
Mix until well combined.
Pour evenly into donut moulds. Cook for 20 mins or until skewer comes out clean.
Once cooked, completely cool the donuts on a cake rack.
Open your can of Coconut Cream, the fatty cream will be at the top and the liquid at the bottom. You only want to use the fat on top, scoop it out and whip until firm. Spread onto the donuts. Place the donuts on top of one another and serve with your favourite toppings 🙂 xx

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