White Choc & Raspberry Donuts
Ingredients
- 1 1/2 cups oat flakes
- 1 cup ground almonds
- 1/4 cup freeze dried raspberries
- 1/4 tsp himalayan pink salt
- 1 tsp almond extract
- 1/2 tsp vanilla bean paste
- 4 medjool dates (pitted)
- 3 tbsp cashew butter
- 2 tbsp almond milk
- 100g vegan white chocolate (melted)
- garnish: 1/4 cup freeze dried raspberries (crush or blend to powder)
Preparation
For the dough, add the oat flakes, ground almonds, raspberries and salt to a food processor and blitz until the ingredients reach a floury consistency. Add the almond extract, vanilla bean paste, medjool dates and cashew butter and blend further until you have a dough consistency. Finally, check the consistency of the dough, and if it’s not sticking together between your fingers add the almond milk and blend for another 30 seconds or so.
Separate the dough into a silicone donut mould (if you don’t have a mould you can shape them into donuts with your hands). Place them in the freezer for 30 minutes.
Take the donuts out of the silicone mould and dip one side of them in the melted chocolate. Sit them on a tray/plate lined with parchment paper and freeze for 10 minutes to set.
Once set, remove the donuts from the freezer and dip them into the chocolate for a second coating. Sprinkle some raspberry powder on top of the chocolate and place them back in the freezer for another 5 minutes before serving