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We believe chocolate should help everyone thrive.
That's why our chocolate is more than sustainable.
It's regenerative.
Homemade donuts with cold-brew infused dark Blackout glaze... yes please! Thanks to The Movement Menu for working with us on this decadent recipe. Check out her blog for more yummy paleo recipes.
Notes
Coconut cream is the cream that has risen to the top of a can of full-fat coconut milk. You will need one can for every cup of coconut cream called for in the recipe. To get this cream, place coconut milk in the refrigerator overnight. I recommend using the brands: Thai Kitchen, Native Forest or Aroy-D.
Cook time: 12 minutes
Serves: 6-8
Then, mix together coconut cream and cold brew coffee. Microwave for 45 seconds, until just coming to a boil. Pour this mixture into the melted chocolate, and let it sit for another 5 minutes. Add palm shortening, vanilla extract and maple syrup to the chocolate and blend with an immersion blender or in a high-speed blender until well combined.
Dip the tops of the donuts into chocolate-espresso glaze, and transfer them to a parchment-lined baking sheet. After you are finished dipping, let them sit in the refrigerator for 10 minutes before serving.
We believe chocolate should help everyone thrive.
That's why our chocolate is more than sustainable.
It's regenerative.