DONUT Ingredients
1 cup of raw almonds
1 cup raw pecans
1/4 tsp Himalayan pink salt
1 tsp instant coffee grounds (optional)
1/2 cup coconut flakes, finely ground
1/2 cup rolled, gluten-free oats
1/2 cup raw cacao powder
1/2 dates, pitted
1/4 cup Rice malt syrup
1 tsp vanilla extract
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| METHOD |
| 1. | In a food processor, fitted with the “S” blade, grind down the almonds and pecans, along with the salt and instant coffee to a fine/small crumble. Pour into a small bowl. |
| 2. | Back in the food processor, grind the coconut and oats to a fine powder. Add the nuts back in, along with the cacao powder. Pulse until well mixed. |
| 3. | Add the soft dates, sweetener, and vanilla, processing until the batter sticks together when pinched. |
| 4. | Place on the mesh sheet that comes with the dehydrator and dehydrate at 60 degrees (C) for 2 hours. You are left with a donut that has a moist center with a hard shell outer. |
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ICING Ingredients
1/2 cup raw cashews (soaked for 4 hours)
1/8 cup Coconut milk
1/8 cup Rice Malt Syrup
1/8 cup Coconut oil
1 tsp Vanilla Essence
2 tsp Just Blends Pink Pink Pitaya Powder
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| METHOD |
| 1. | In a blender combine cashews, milk, rice malt syrup with vanilla essence and blend until smooth. |
| 2. | Melt the coconut oil and let cool a little, add to the blender and mix again. |
| 3. | Add the pink pitaya powder and blend until the colour is evenly distributed. |
| 4. | Place in a bowl and dip each donut, swirl, and place on a flat surface. |
| 5. | Once all are done place in the fridge to completely set the icing. |
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