raw vegan caramel pecan donuts

donut base

100g almond meal

100g desiccated coconut

100g macadamia nuts/or cashews*

100g coconut flour

150g rice malt syrup

30g coconut sugar

60g coconut cream

good pinch of salt pink himalayan salt

frosting

40g rice malt syrup

20g mesquite powder

30g coconut cream

1 tbsp raw coconut oil, softened

1 pinch pink himalayan salt

topping

40g pecans, broken

* cashews are high in Oligos

To make the donuts, place all the ingredients into a food processor. Process until a dough forms. Using a doughnut pan, gently press dough into moulds. Place in the freezer for 15 minutes.

To make the frosting, place all ingredients into a small bowl. Mix until well combined and smooth.

Remove chilled donuts from pan and place flat side down on a tray with non-bleached baking powder.

Glaze each donut with frosting and gently press some pecan pieces over the top.

Place in the freezer or refrigerator until set. Remove donuts from the refrigerator 10-15 minutes prior to eating. Enjoy

Makes 12 mini donuts or 6 large donuts