Remove the cake from the pan and place it over a rack or simply on a bowl placed
over a parchment paper lined baking sheet to collect the excess.
Spread in a thin
layer over parchment paper, sprinkle with sea salt (and hemp hearts if desired), and place in the fridge or freezer to set.
Using one hand, dip the balls in melted chocolate — you don't have to coat the flat bottom surface — and place on a wire rack
set over parchment paper.
Once donuts are cool enoungh to pop out of their molds, place them on a rack
set over parchment paper or a baking sheet.
The ginger cookies (I used Yacon Syrup and agave) spread all
over the parchment paper on the cookie sheet and made one huge flat cookie.
On the second time, flip
it over parchment paper sprinkled with sugar.
Keep on a high medium heat for another 15 minutes or until the sugar starts to crystalize (that doesn't really happen with the coconut sugar it just kind of reduces and gets a syrup consistency) then spread it out
over parchment paper.
Cool lemon slices on a wire rack
over parchment paper.
Lift the fried doughnuts out of the oil with the slotted spoon and drain on paper towels or a wire cooling rack set
over parchment paper.