In a small sauce pan add all the ingredients. Whisk together over low heat until melted. Dip cooled donuts or muffins into the frosting.
Recipe Notes
Since this recipe is coconut oil based it will never fully harden, but will stiffen up quite a bit depending on how much it is heated. It is easiest to dip and spread when it is warm. I allow the extra to cool fully and form it into balls and refrigerate for homemade truffles.
Preheat oven to 350 degrees. Add eggs to a large bowl and beat well with a stand mixer or hand mixer.
Add in tahini, coconut oil, vanilla and maple syrup and beat together.
In a separate bowl whisk together both flours, salt, baking soda, and cinnamon.
Slowly add flour mixture into wet ingredients and mix just until combined.
Spray donut pan with non-stick spray. For best results, spoon batter into pan, or place batter in a large ziplock bag and snip off a corner to pipe batter into the donut pan.
Place pan in oven and bake for 15-18 minutes, or until a toothpick inserted comes out clean. Remove from oven and allow to cool for a few minutes before removing from pan.
Meanwhile, in a small pan add ingredients for ganache. Wish together over low heat until melted. Top donuts immediately. Note: If ganache is too thick, it has been cooked at too high of heat.
Top with optional ingredients such as sprinkles, or coconut flakes.
Recipe Notes
Lavender: Dried lavender needs to be ground down to a powder before incorporating into ganache, this can be done with a coffee grinder or other small processor.
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