All Things Beautiful

Austria, Marina Weishaupt

RECIPE Makes 14-16 DONUTS ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 100g cashews 230g medjool dates 2 tbsp rice syrup 1 tsp vanilla extract 1 tsp cinnamon pinch nutmeg 30g carob powder (optional) CHOCOLATE GLAZE 150g cacao butter 3 tbsp almond milk powder, sifted ¼ tsp vanilla powder 4 tbsp maple syrup 2 tbsp carob powder (optional) ⠀⠀⠀⠀⠀ TOPPINGS ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Crushed macadamias, carob powder, cacao nibs METHOD ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Grind cashews until they resemble crumbs. Add in rice syrup, vanilla, carob (if using) cinnamon and nutmeg and pulse briefly to combine. Then add in dates slowly, a couple at a time until the mixture forms a ball. Scoop up tablespoon pieces of dough and press together to form balls. Poke through the middle with a chopstick and set aside in the freezer while you make the glaze. Gently melt cacao butter in a bowl over a small pan of simmering water. Once melted, stir in maple syrup, almond milk powder and carob powder if using. Allow to cool for around half an hour so it thickens a little. Dunk in your donuts and top with nuts, carob and cacao nibs. #letscookvegan

And I love them both!