-
Servings
4 -
Prep Time
15 minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
DONUT
| 115g | oat flour @bobsredmill |
| 14 | medjoul dates (~200g) |
| 125ml | plant based milk @rudehealth |
| 1 | tsp lemon juice |
| 1 | tsp lemon juice |
| 1 | tsp vanilla essence |
| 1 | tbsp tapioca starch |
| 1 | tsp baking powder |
| 1 | tsp soda bicarbonate |
GLAZE
| 3 | tbsp mashed banana |
| 3 | tbsp melted coconut oil |
BUTTERCREAM
| 115g | cashews (soak for 1 hour in boiling water) |
| 60g | coconut cream |
| 4 | tbsp date syrupm @bionaorganics |
| 1 | tbsp lemon juice |
| 25g | melted coconut oil |
| 0.5 | tsp vanilla essence |
| Pinch of salt | |
| Cookie dough (see previous recipes) |
LIFE IS SHORT, EAT MORE DONUTS 🍩
METHOD
- Soak dates for 30 minutes in hot water until soft
- Drain the hot water
- Blend dates and milk until smooth
- Combine remaining dry ingredients in a bowl and stir
- Mix in date and milk combination
- Add vanilla essence and lemon juice
- Spoon into donut moulds or mini muffin pan (and make donut holes)
- Bake for 10 minutes on 175 degrees
- Remove from the oven and leave to cool for 2-3 minutes before removing from mould
- Leave to cool before glazing
Glaze (this is delicious!!)
- Mix banana and melted coconut oil in blender
- Top cold donuts with glaze
- Put in fridge for 30 minutes to harden (or freezer if unsuccessful)
Buttercream
- Soak cashews in hot water for 1 hour
- Drain and add to blender
- Add remaining buttercream ingredients
- Blend on high speed until smooth
- This may require scraping down the blender and re-blending again
- Freeze for 45 minutes to 1 hour
- Remove from freezer and whisk / blend again
- Freeze for 1 more hour until semi firm and use a hand whisk to blend until creamy and smooth
- Your frosting is ready to use!!
- Top with cookie dough! 🍪