Makes
10 mini donuts
INGREDIENTS
- 1 cup almonds
- 1/3 cup + 1 tbsp coconut sugar
- 1/2 cup lightly packed almond pulp (leftover from making almond milk)
- 6 tbsp cacao powder
- 6 large dates chopped
- 1 tsp vanilla extract
Chocolate glaze
- 1/3 cup cacao powder
- 1/4 cup maple syrup
- 1 tbsp almond butter
- 1 tbsp warm water
- 1/4 cup melted coconut oil
METHOD
- Grind the almonds and coconut sugar into flour in a food processor. Add the dates, pulp, vanilla, and cacao. Grind to combine. If the dough is a bit sticky (this can depend on how moist your pulp and dates are), chill it in the fridge for a few hours before shaping. Roll the dough into 10 balls. Flatten slightly and then poke a finger through the center creating a hole. Gently shape it into a donut ring. Chill while making the glaze.
- Whisk ingredients together in a warm bowl (place it in a larger bowl of hot water). Add extra maple syrup if desired. Dip the chilled donuts into the glaze and place on a parchment or plastic wrap lined tray. Sprinkle with cacao nibs or shredded coconut.
- Tip: If the donuts crack a bit after poking your finger through the dough, simply push the dough back together and keep shaping them.
