Friday, May 20, 2016


B E A U T Y   B I T E S  |  R A W   V E G A N  P A L E O   D O U G H N U T S
These doughnuts are the ultimate morsels of soft, doughy indulgence spread with dollops of creamy cacao glaze—mmmm doughnuts . . .

I N G R E D I E N T S 
r a w  p a l e o  d o n u g h t s   |   y i e l d s    h a l f   a   d o z e n
1/2 cup soaked Medjool Dates
1/4 cup Chia Seeds
3 tablespoons maple syrup or sunroot syrup [I prefer latter]
1 tablespoon of maca powder
A dash of Real Salt/Quantum Salt/Sea Salt

r a w   c h o c o l a t e   g l a z e
2 tablespoons of Coconut Oil
1/2 tablespoon maple syrup or sunroot syrup [I prefer latter]
2 tablespoons of cacao

D I R E C T I O N S 

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.