|½ cup||cashew nuts — raw|
|¼ cup||oats — gluten-free|
|1 cup||dates — pitted|
|1 Tbs||syrup — maple, honey|
|1 tsp||cinnamon — ground|
|sea salt — pinch|
|2 tsp||coconut oil|
|½ tsp||vanilla — extract|
|1 Tbs||nut butter — almond|
|100 g||dark chocolate — 70%|
|sea salt — Maldon, flakes, for garnish|
Place the walnuts, cashew nuts and oats in processor.
Pulse until the nuts and oats are broken down and quite fine. Add the dates, maple syrup, cinnamon, salt, coconut oil, water, vanilla and nut butter.
Pulse to combine and the mixture comes together in a ball. Roll teaspoon amounts into evenly sized balls. Using the handle of a wooden spoon, press a hole in the centre of each.
Place the donuts on a lined baking sheet and freeze for 2 hours.
Dip the donuts in the melted chocolate and sprinkle with sea salt, if using. Store in a sealed container in the freezer or fridge if you prefer a softer texture
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.