CHOCOLATE DONUTS & CUPCAKES

Update to the donut recipe I created - which miraculously turned out pretty good when I just threw several ingredients together! This recipe was found online somewhere and altered to make it more friendly to hCG Phase 3 Ingredients (makes 6 to 8 donuts or cupcakes) 1/2 cup of coconut flour 1/4 teaspoon of sea salt 1/4 teaspoon of baking soda 1/4 cup of cocoa powder (add more if you want them darker) 6 eggs 1/2 cup of sweetener (if youre using something granular, make sure you turn it to powder in your blender first!) 1 tablespoon of vanilla 1/2 cup of unsalted melted butter, plus 1 tablespoon (or coconut oil) Method Preheat oven to 350 degrees F. If you’re making donuts, generously grease the donut pan holes with oil or butter. Blend all the dry ingredients together in a bowl. Using a whisk, or mixer on a low setting, blend in all the wet ingredients into the dry ingredients. Mix until well-blended. Let the batter sit for a few minutes and the coconut flour will absorb the moisture and become easier to blend. Fill the donut pan circles about 2/3 of the way full with batter. Bake for about 20 minutes, or until a toothpick comes out clean. Cool them. Top each doughnut or cupcake with cream cheese icing, chocococo candy, or YUM, almond butter frosting! Enjoy! I store these in the refrigerator so they last a bit longer, but you can store them covered, at room temperature as well.