For The Donuts:

        • 1 ½ Cups Brazil Nuts

        • 1 ½ Cups Almonds

        • 1 ⅓ Cup Medjool Dates

        • 2 TBSPs Coconut Oil

        • Zest of 1 Lemon

        • ½ Cup Coconut Chips

        • ¾ Cup Ground Flaxseed

        • ½ tsp Sea Salt

        • 4 TBSPs Water

     For The Glaze:

        • ⅓ Cup Coconut Butter

        • 1 Bottle of Sol-ti POSITIVI-TI SuperShot

        • 1-2 TBSPs Maple Syrup

        • Dried Rose Petals (optional)

Prepare the Nuts:

        • In a food processor, blend the brazil nuts, coconut 

chips, and almonds until they form a fine meal-like texture.

Add Dates and Oil:

        • Add in the medjool dates, coconut oil, and lemon 

zest. Blend until the mixture starts to stick together.

Incorporate Remaining Ingredients:

        • Add in the ground flaxseed, sea salt, and water. 

Continue to blend until everything is well combined and 

forms a dough-like consistency.

Form Donuts:

        • Take small portions of the dough and shape them 

into donuts. You can use a  donut mold if you have one to 

create the classic shape.

Chill:

        • Place the donuts in the refrigerator for about an 

hour to firm up.

For The Glaze:

Prepare Glaze:

        • In a small bowl, add the coconut butter and mix 

until smooth. If your coconut butter is dry and solid, place 

it outside for 10-20 minutes to warm up and liquify.

Add Flavorings:

        • Stir in the POSITIVI-TI SuperShot and maple syrup.

Adjust sweetness according to your preference. It may 

solidify after adding the POSITIVI-TI, if this happens warm

it up again.

Assembly:

Glaze Donuts:

        • Once the donuts are firm, dip them into the 

prepared glaze, ensuring they are evenly coated.

        • Top with additional lemon zest and rose petals.

Chill Again (Optional):

        • Place the glazed donuts back in the refrigerator 

for a short while to allow the glaze to set.

Serve:

        • Enjoy your Raw Vegan Lemon Donuts as a 

delicious and healthy treat!