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For the Dough:
For the Chocolate Ganache Filling:
Chill coconut cream overnight in the fridge.
Chop dark chocolate into small pieces.
Scoop out the solid part of the coconut cream and microwave it for 1-2 minutes until it simmers. Add in the chocolate and wait 5 minutes before stirring. Cool completely and refrigerate until firm.
Add all the dry ingredients into a mixer bowl and give them a good mix. Add remaining ingredients and kneed for about 10 minutes.
Place the dough in a greased bowl, cover and proof at room temp until doubled in size (about 1-2 hours) / refrigerate overnight.
Preheat the oven to 175°c / 350°f.
Flour your surface, roll out the dough into a large ½ inch thick square and cut into long thin triangles. Roll each one tightly starting from the base up to form a croissant shape.
Place on a baking sheet lined with parchment paper, cover and proof until doubled in size.
Bake for 20-25 minutes and cool completely (so the filling doesn’t melt).
Transfer the ganache into a piping bag with a small round tip, poke a small hole on the top of each donut and fill it with ganache. Top with powdered sugar.