enough for about 10 little donuts
INGREDIENTS
300 g walnuts
200 g dates
50 g sunflower seeds
50 g shredded coconut
1-2 tbsp water
FROSTING
4 tbsp acai powder
4 tbsp powdered sugar
100 ml almond milk
1-2 tbsp melted coconut oil
GOOD TO HAVE: food processor or high-speed blender, parchment paper, small baking tray (about 24 x 18 cm) or tupperware container, spatula, donut mold
HOW TO
1. Chop dates roughly and add them with all other ingredients (except water) to a food processor or high-speed blender. Make sure to scrape down the sides from time to time and blend again until everything is well combined. Pulse until dough begins to form a sticky ball. If dough is too liquid add more shredded coconut.
2. Either press dough into a donut mold or use your hands and roll into a 10 cm roll. Close ends and form dough until you get a donut shape. Freeze or put donuts in the fridge until solid.
3. For the cream add all ingredients to a food processor and blend until you a get a soft cream. Spread it on top of each donut and sprinkle cacao nibs on top. Enjoy! You can regfrigerate your donuts for about a week or freeze them and they last up to 3 months.