Bounty Doughnuts

Ingredients

2 cups unsweetened desiccated coconut

¼ cup coconut oil

1/3 cup coconut cream

8 drops of liquid Stevia or 1 tsp maple syrup

1 tsp vanilla extract

1/8 tsp sea salt

2 bars of 85% chocolate (I use  Green & Blacks)

1 mini donut mould tray

Method

In a blend add all the ingredients bar the chocolate and pulse for 30 seconds 

Press small amounts into the mini donut mould and freeze for an hour or overnight

Melt the chocolate and dip in the donuts.  When you have coated them place in the fridge for 15mins to allow the chocolate set

Re-melt the chocolate and dip the donuts a second time, pop in the fridge again.

If you have any chocolate left over, pour into a piping bag or use a spoon to drizzle over the donuts

Chill in the fridge until needed. Store in an airtight container, will last up to 10 days in the fridge.  Alternatively store in freezer and they will last for a month.