For The Donuts:

        • 1 Cup Cashews

        • 1 Cup Almonds

        • 1 Cup Medjool Dates

        • 2 TBSPs Coconut Oil

        • Zest of 1 Lemon

        • 2/3 Cup Coconut Chips

        • ¾ Cup Ground Flaxseed

        • ½ tsp Sea Salt

        • ½ tsp Vanilla Bean Powder

        • 1 Lemon (Juice)

For The Glaze:

        • ⅓ Cup Coconut Butter

        • 1 Bottle of Sol-ti ENERGY+ SuperShot

        • 1-2 TBSPs Maple Syrup

        • Lemon Zest to garnish

1. Make the Donuts:

        • In a food processor, blend the cashews, almonds, Medjool dates, coconut oil, lemon zest, coconut chips, ground flaxseed, sea salt, vanilla bean powder, and lemon juice until a sticky dough forms.

        • Press the dough into donut molds and place in the freezer for about 30 minutes to set.

2. Prepare the Glaze:

        • In a small bowl, whisk together the coconut butter, ENERGY+ SuperShot, and maple syrup until smooth and creamy.

3. Glaze the Donuts:

        • Remove the donuts from the freezer and carefully dip or drizzle the glaze over each one.

        • Garnish with lemon zest for a pop of color and flavor.

4. Serve:

        • Enjoy your Raw Vegan Strawberry Lemonade Donuts fresh, or store them in the fridge for a chilled treat!