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Mocha Cold Brew Tiramisu Donuts

Whole wheat mocha donuts topped with a decadent dark chocolate coffee ganache, a creamy, light mascarpone glaze, and crushed lady fingers. 

Course Dessert
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8
Author Dani


Mocha Donuts

  • 1 cup whole wheat pastry flour
  • 1/4 cup good quality cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon expresso powder
  • 1/2 cup Chameleon mocha cold brew room temp
  • 1/2 cup brown or coconut sugar
  • 3 tablespoons melted coconut oil
  • 1 large egg room temp
  • 1 teaspoon vanilla

Dark Chocolate Coffee Ganache

  • 1/2 cup dark chocolate chips
  • 2 tablespoons Chameleon mocha cold brew room temp
  • 1 tablespoon coconut oil

Mascarpone Glaze

  • 1/3 cup mascarpone
  • 1-2 tablespoons non-dairy milk
  • 2 tablespoons Chameleon mocha cold brew
  • 1 teaspoon vanilla
  • 2 tablespoons powdered sugar
  • Dash salt


  • 2 lady fingers, crushed optional


  1. First, make the donuts. Pre-heat oven to 350 degrees. Grease a donut pan.
  2. In a large bowl, whisk together all the dry ingredients, except sugar.
  3. In a separate bowl, whisk together the egg and coconut or brown sugar until the mixture is light and fluffy. Mix in the remaining wet ingredients for the donuts.
  4. Combine the wet and dry ingredients until well-incorporated.
  5. Pour the mix into a piping bag (or large plastic bag). Pipe the batter into each donut cavity so each is about 3/4 full.
  6. Bake for 9-11 minutes or until a toothpick comes out clean. Allow to cool completely. Th batter should make 8 donuts.
  7. Next make the ganache. In a microwave safe bowl, add all the ingredients and microwave on half power in 20 second increments until the chocolate chips are fully melted and you have a smooth ganache.
  8. Dip each donut into the warm ganache. Use an offset spatula to smooth out the ganache and make sure the donut is evenly coated.
  9. Lastly, make the mascarpone glaze. Whisk together all of the ingredients until you have a smooth pourable glaze (may add a little more milk if needs to be a thinner consistency or more powdered sugar if needs to the thicker).

  10. Drizzle the mascarpone glaze over each donut.
  11. Finish the donut with a dusting of crushed lady fingers.

  12. Serve with a cup of Chameleon mocha cold brew and enjoy!

Recipe Notes

Store the donuts in an airtight container at room temperature. Do not leave out too long without covering them or they will dry out.