Raw Vegan Donuts & Coconut Cacao Cream

• Vegan
• Gluten free
• Paleo

• Produce

  • 3 tbsp Cacao powder
  • 10 Dates, pitted

• Canned Goods

  • 1 can Coconut cream

• Condiments

  • 4 tbsp Maple syrup

• Baking & Spices

  • 1/2 cup Almond meal

• Oils & Vinegars

  • 4 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 cup Coconut

Found on apolloandluna.com

Description

Directions

• In a high power blender, mix together the pitted dates, shredded coconut, coconut oil, maple syrup and almond meal. Youll need to scrap down the sides and blend a few times until you get a nice, sticky consistency. Youll know its ready when you can pull out a small amount of the mixture and it stays together very easily.
• Fill 8 mini donut molds about half way with the base mixture, making sure to push it down evenly and that its all sticking together in the molds.
• Set in the fridge for at least 3 hours or overnight.
• To make the coconut cacao cream, very quickly melt the coconut oil, coconut cream, maple syrup and coconut oil in a pan over low heat. This should only take about 10 seconds.
• Fill the remaining half of the molds with the coconut cacao cream, filling it to the top. Let it cool off before transferring to the freezer for another 2-3 hours or overnight.
• Once the mini donuts are set, remove from the freezer about 15 minutes before ready to consume. Top with frozen blueberries, raw cacao powder and shredded coconut!