DONUTS ft BUTTERCREAM & CHOC-CHIP COOKIE DOUGH
Life is short, eat more donuts 🍩
Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka
INGREDIENTS
DONUT
- 115g oat flour (@bobsredmill)
- 14 medjoul dates (~200g)
- 125ml plant based milk (@rudehealth)
- 1 tsp lemon juice
- 1 tsp vanilla essence
- 1 tbsp tapioca starch
- 1 tsp baking powder
- 1 tsp soda bicarbonate ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
GLAZE
- 3 tbsp mashed banana
- 3 tbsp melted coconut oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
BUTTERCREAM
- 115g cashews (soak for 1 hour in boiling water)
- 60g coconut cream
- 4 tbsp date syrup (@bionaorganics)
- 1 tbsp lemon juice
- 25g melted coconut oil
- 0.5tsp vanilla essence
- Pinch of salt
- Cookie dough (see previous recipes)
METHOD
- Soak dates for 30 minutes in hot water until soft
- Drain the hot water
- Blend dates and milk until smooth
- Combine remaining dry ingredients in a bowl and stir
- Mix in date and milk combination
- Add vanilla essence and lemon juice
- Spoon into donut moulds or mini muffin pan (and make donut holes)
- Bake for 10 minutes on 175 degrees
- Remove from the oven and leave to cool for 2-3 minutes before removing from mould
- Leave to cool before glazing
Glaze (this is delicious!!)
- Mix banana and melted coconut oil in blender
- Top cold donuts with glaze
- Put in fridge for 30 minutes to harden (or freezer if unsuccessful)
Buttercream
- Soak cashews in hot water for 1 hour
- Drain and add to blender
- Add remaining buttercream ingredients
- Blend on high speed until smooth
- This may require scraping down the blender and re-blending again
- Freeze for 45 minutes to 1 hour
- Remove from freezer and whisk / blend again
- Freeze for 1 more hour until semi firm and use a hand whisk to blend until creamy and smooth
- Your frosting is ready to use!!
- Top with cookie dough! 🍪
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