DONUTS ft BUTTERCREAM & CHOC-CHIP COOKIE DOUGH

DONUTS ft BUTTERCREAM & CHOC-CHIP COOKIE DOUGH

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    Servings

    4
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    Prep Time

    15 minutes
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    Cook Time

    30 Minutes
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    Total Time

    45 Minutes
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    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! 🍪
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