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*This gluten-free, dairy-free recipe submitted by www.grokgrub.com works well with natural cocoa powder in place of black onyx. If you don’t have a donut pan you can use a muffin pan, but you may need to add a few more minutes of cooking time.
Preheat oven to 350 degrees. Grease a donut pan with coconut oil and set aside. Sift almond flour, arrowroot flour, coconut flour, baking soda, baking powder, salt, cocoa and espresso powder together. Combine eggs, maple syrup, black garlic, vanilla and 2 Tbsp. coconut oil in a blender. Blend until garlic cloves have been completely incorporated into wet mixture. Add wet mixture to dry; combine completely but do not overmix. Divide mixture evenly into donut pan. Bake for 10 to 12 min., then remove and cool in the pan. Once cool, gently remove and brush the tops of the donuts with coconut milk and sprinkle with shredded coconut. Donuts keep for 1 to 2 days stored in an airtight container in the refrigerator.