Raw Donut Recipe

For the Strawberry/Vanilla Donuts:

Soak the vanilla pod, cashews and dates in 2 cups of boiling water for 20 minutes. Drain, cut vanilla pod in half and scrape seeds of 3/4 of the pod into food processor or high speed blender. Add the drained cashews, dates and oats and blend for 2-3 minutes until ball forms. Add strawberry pieces and pulse to incorporate for about 5-10 seconds. Press 1/4 cup of mixture into donut molds (or shape by hand). Put in refrigerator for 20-30 min.

For the Vanilla Glaze:

In a sauce pot over medium heat whisk, coconut oil, maple syrup, last 1/4 of the vanilla pod and 1/4 tsp beet powder. Whisk for about 3-4 minutes until sauce thickens. Take off of heat and let cool for 5 min.

Remove cooled donuts from molds and dip into glaze one at a time. This raw donut recipe will store well in the refrigerator for 4-5 days. Serves 4