COCONUT FLOUR DONUTS by @feastingonfruit
1 cup pitted medjool dates
1/2 cup almond milk
1/2 cup almond butter
1 tsp vanilla extract
1/4 cup coconut flour
1/4 cup tapioca or arrowroot starch
1/2 tsp baking soda
1/4 tsp salt
1 cup frozen blueberries
1/2 cup coconut butter
2 tbsp maple syrup
1/4 cup non-dairy milk
1 Preheat the oven to 350F. Blend the dates, milk, almond butter, and vanilla. Add the rest of the ingredients and blend on low speed to combine. Pipe into a greased donut pan, and smooth the tops.
2 Bake for 20-22 minutes at 350F.
3 For the glaze, defrost and puree the blueberries, then strain to get just the juice. Melt the coconut butter. Whisk together all the ingredients adding milk slowly until smooth. Once the donuts are cool, top with glaze and sprinkles. Eat!
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