Preheat the oven to 180 degrees and grease a donut baking mold with some coconut butter. You can also bake these donuts as cupcakes in a cupcake baking mold. Mix the water from the can with coconut cream (200 ml) with the lemon juice and leave it to stand for a little while. Mix the banana, coconut butter and the coconut blossom sugar in the food processor. You can also use crystal sugar instead. Then add the dry ingredients: the chickpea flour, flour from buckwheat and baking powder. Mix all the ingredients well. Add the coconut water and let the machine mix it for one more time. Spoon the blueberries into the batter and divide the blatter over the baking mold. Bake the donuts for 15-18 minutes until done. Let them cool off completely before you remove them from the mold carefully. Pour some melted chocolate over and enjoy!