Raw & Vegan Paleo Dougnuts

Ingredients

Yields half a dozen

1/2 cup Dried Mulberries

1/2 cup soaked Medjool Dates

1/4 cup Raw Coconut Flour

1/4 cup Chia Seeds

1/4 cup Shredded Coconut

1/2 cup sprouted almonds

1/2 cup sprouted cashews

3 tablespoons maple syrup or sunroot syrup [I prefer latter]

1 tablespoon of maca powder

A dash of Real Salt/Quantum Salt/Sea Salt

raw chocoalte glaze

2 tablespoons of Coconut Oil

1/2 tablespoon maple syrup or sunroot syrup [I prefer latter]
2 tablespoons of cacao

Directions

Place all the dry ingredients in a large bowl—except for the mulberries—combine thoroughly, and then place it into a food processor or Vitamix. Process well.

Add in the wet ingredients—dates, mulberries, sweetener of choice—and blend until you reach a dough-lie consistency. You may add nut mylk or water to moisten the dough if it's too dry.

Once you reach the desired consistency, form the dough into 12 doughnuts and refrigerate them, preferably overnight to let the flavours mingle + set.

Once the doughnuts are ready, pour over the glaze and sprinkle with toppings of your choice—rose petals, fruit, or local bee pollen, which is a timely one as it combats seasonal allergies.