- 300g desiccated coconut
- 2 cans coconut milk (only the thick, creamy part)
- 6 tbsp agave
- 250g vegan chocolate
- 2 tbsp coconut oil
- In a food processor blend the descicated coconut for a few seconds, then add agave and coconut cream and blend until sticky.
- Press coconut mixture with your fingers into donut holes and make sure you press them really tightly. Put into the freezer for at least 3 hours.
- Take out donuts and start melting chocolate. Add coconut oil to the chocolate and either dip half of the donut into the chocolate or take a spoon to drizzle.