8 mini doughnuts
75g dates, pitted
65g ground almonds
45g coconut flour
30g desiccated coconut
15g raw cacao
70g Raw Health honey
For the topping:
130g coconut butter, melted
2 tbsp Raw Health honey
Freeze dried raspberries, for sprinkling
Cacao nibs, for sprinkling
Desiccated coconut, for sprinkling
Put all of the doughnut ingredients into a food processor, apart from the honey and blend until it is fully combined and crumbly. With the processor running, add the honey until you have a sticky dough.
Press the dough into your mould (a silicon mould makes it much easier to take out later).
Put them in the fridge or freezer until hardened.
Gently melt the coconut butter by sitting the jar in a bowl of hot water. Stir it to remove any lumps.
Pour the melted coconut butter into a bowl and stir in the honey. Take out the doughnuts from the mould and dip the tops in the coconut butter mixture. You may want to do two or three layers to get a thicker icing on top.
Lie the iced doughnuts on a tray and sprinkle over your desired toppings before the icing has set.
Keep refrigerated until ready to eat, Serve at room temperature.
Windmill products used in this recipe