Some friends’ thoughts on these doughnuts: “I like that they’re bite-size, that was cute.” “I think Oprah would love them.” “Just sweet enough.” —EvE
MAKES 12 MINI DOUGHNUTS
DOUGHNUTS
1 cup (132 g) oat flour
1 cup (112 g) coconut flour
¼ cup (27 g) cacao powder
2 tbsp (14 g) carob powder
Pinch of Himalayan salt
1 cup (170 g) gooey pitted dates
¼ cup (55 g) coconut oil
¼ cup (60 ml) maple syrup
1 tsp vanilla extract
Coconut milk, as needed
ICING
¼ cup (60 ml) maple syrup
¼ cup (55 g) coconut oil
¼ cup (45 g) almond butter
¼ cup (27 g) cacao powder
¼ tsp vanilla extract
Coconut milk, as needed
TOPPINGS
Slivered almonds
Coconut flour
FOR THE DOUGHNUTS
Put all the ingredients in a food processor and process until the mixture becomes moist, fine and crumbly but will hold its shape when pressed between two fingers (add coconut milk until you get this consistency). Grease a doughnut mold with coconut oil; then press the mixture into the doughnut mold and put it in the freezer until solid. If you have extra mixture, throw it in a lined bread pan for brownies!
FOR THE ICING
Blend all the ingredients together until smooth and sooooo delicious (add coconut milk until you get this consistency). Don’t over-blend or else the coconut oil will combine too much with the other ingredients and make it into one homologous mass. Dip the doughnuts into the icing or spread the icing on the doughnuts. I sprinkled my doughnuts with almond slivers and coconut flour.