Ingredients
For the Donuts:
- ⅔ Cup Sprouted Rolled Oats
- 1 Cup Raw Cashews
- ¾ Cup Medjool Dates, Pitted
- 2 TBSPs Coconut Oil (Melted)
- 2 TBSPs Maple Syrup
- ½ tsp Vanilla Bean Powder (or Extract)
- ½ tsp Sea Salt
For the Frosting:
- ½ Cup Coconut Butter (gently warmed until spreadable)
- 1 Bottle of Sol-ti GINGER BEET SuperShot®
- Shredded Coconut, for garnish
Instructions
1. Make the Donut Base:
- Add oats and cashews to a food processor. Pulse until finely ground.
- Add in the Medjool dates, melted coconut oil, maple syrup, vanilla bean, and sea salt.
- Blend until a sticky dough forms—scrape down sides as needed.
- Roll the dough into balls, then press into silicone donut molds or shape into rings by hand.
- Place in the freezer for 30–45 minutes to firm up.
2. Prepare the Frosting:
- In a small bowl, stir the GINGER BEET SuperShot® into the warmed coconut butter until smooth and creamy.
- Taste and adjust sweetness if needed with a touch of maple syrup.
3. Frost and Finish:
- Remove donuts from the molds.
- Spread or drizzle the frosting over each donut.
- Sprinkle with shredded coconut.
- Chill for 10–15 more minutes to set the frosting, or enjoy immediately for a soft, creamy topping.
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