pulp

Almond Butter Donuts

These minimal ingredient vegan and gluten-free Almond Butter Donuts covered with a rich almond butter chocolate glaze make for the perfect Valentine’s Day breakfast treat. Pair with a fresh glass of homemade almond milk from the Almond Cow or almond milk latte and enjoy the holiday!

Servings: 6 regular donuts or 12 mini donuts
Prep Time: 15 min
Cook Time: 20 min

Recipe and photo by: @Delight.fuel

Ingredients

Donuts

1 cup dates (pits removed)
½ cup almond milk
½ cup almond butter
¼ cup almond flour (leftover almond pulp, dried)
¼ cup tapioca starch
½ tsp baking soda

Glaze

1 cup coconut milk
30 g of unsweetened chocolate (100%)
1 tbsp almond butter

Directions

Preheat the oven to 350F.
Prepare a donut pan by greasing with coconut oil.

Mix the dates, almond butter and milk in a high speed blender until smooth. Add the rest of the ingredients and blend until fully combined. Spoon the batter into the prepared donut pan about 3/4 full. Smooth the tops to avoid inconsistent baking. Bake for about 20 minutes.

For the glaze melt the chocolate with the almond butter. Stir in the milk and mix well until it becomes smooth and glaze like. Add more milk if glaze appears to be too thick. Once the donuts are cooled down, dip into glaze and top with roasted nuts.