recipe by @boskitchen
Blueberry doughnuts that are actually really good for you. Sweet.
1 cup cashews
1 ½ cups oats
2 scoops NOURISHING PLANT PROTEIN Natural Vanilla
1 cup shredded coconut
1 ¼ cup raisins
1 tablespoon coconut oil
2-4 tablespoons water
1 cup cashews, soaked and drained *see notes
½ cup coconut milk
2 tablespoons coconut oil
¼ cup blueberries
½ lemon, juiced
Cacao nibs, blueberries and shredded coconut
Add cashews, oats, protein and coconut to a food processor. Pulse until a sandy texture is formed.
Add in raisins and coconut oil and blend until it starts to form a dough. If too dry, add the water a tablespoon at a time until it comes together in a ball. Set aside in the fridge to firm up while you prepare the blueberry glaze.
Rinse out blender and add in all glaze ingredients. Blend for 7-8 minutes until smooth and creamy. Stop and scrape down the sides of the processor as needed. Empty glaze into a cereal bowl.
Lightly grease a donut pan (see notes below if you don't have one) with a little coconut oil. Press chilled donut mix into the pan, pressing down firmly. Using a blunt knife, gently lift out the donuts.
Dunk the top of the donuts into the frosting then top with coconut, cacao nibs and fresh blueberries.
Cashews can be soaked overnight in cold water or boiling water for 20 minutes. Use enough water just to cover them, drain and rinse well before using.
If you don't have a donut pan, shape them into donut holes by using tablespoon size pieces of dough and flatten lightly between your palm. Or make mini donuts by rolling into bliss balls, flattening a little, and using a chopstick to make a hole in the middle.