carob donuts

10 dried dates, pitted
2 cups blanched almond flour
3 tablespoons coconut flour
1 teaspoon baking soda
1/2 cup organic apple sauce
1 tablespoon psyllium husks
3 tablespoons ground chia seeds
1/2 teaspoon Celtic sea salt
1/2 teaspoon nutmeg
1/4 cup carob powder
1/2 cup filtered water
2 teaspoons vanilla
1 teaspoon almond extract
1 teaspoon organic apple cider vinegar
cocont cream frosting

 

carob donuts

carob donuts

method

   Blend dates and water in a food processor until a paste forms. In a large bowl, combine almond and coconut flours, baking soda, psyllium husks, ground chia seeds, salt, nutmeg, and carob powder. Add date paste, apple sauce, vanilla and almond extracts, and apple cider vinegar; mix to combine. Place mixture in a large frosting bag fitted with a large round tip, or simply use a plastic bag with one corner cut off (cut after filling the bag). Pipe the mixture in donut shapes onto a silicone donut mat or a rimmed baking sheet lined with a silicone mat. Bake at 350F for 20 minutes or until firm to the touch.

 

coconut cream frosting

1/4 cup coconut manna
3 tablespoons organic coconut milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 drops stevia (optional)
or 1 teaspoon raw honey (optional)

method

   Combine all ingredients in a food processor and blend until smooth. Store frosting in an airtight container in the refrigerator for up to 1 week. Let sit out of the fridge for several minutes before use to allow frosting to soften. Enjoy!

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