• 1 Cup Raw Cashews

        • 8-10 Medjool Dates

        • ½ tsp Vanilla Bean Powder

        • 1 TBSP Lemon Zest

For the glaze:

        • ⅓ Cup Warm Coconut Butter

        • 1 Bottle of Sol-ti POSITIVI-TI SuperShot

        • 1 TBSP Maple Syrup (you may need to add 1-2 TBSPs to create a smooth mixture)

1. Blend the Dough

        • In a food processor, combine raw cashews, pitted Medjool dates, vanilla bean powder, and lemon zest.

        • Blend until the mixture forms a sticky dough that holds together when pressed.

2. Form the Donut Holes

        • Scoop out small portions and roll them into bite-sized balls.

        • Place them on a parchment-lined tray and set aside.

3. Make the Glaze

        • In a bowl, whisk together warm coconut butter, POSITIVI-TI SuperShot, and maple syrup until smooth.

        • If needed, add 1-2 tablespoons of warm water to thin the glaze to a drizzling consistency.

4. Coat & Chill

        • Dip or drizzle the donut holes with the glaze.

        • Place in the refrigerator for 15-20 minutes to allow the glaze to set.

5.Enjoy!

        • Serve immediately or store in an airtight container in the fridge for up to a week.