​Makes 12-18 mini donuts
- 1.5 cups almond flour
- 1.5 cups coconut flour
- 6 large strawberries
- 4 tbsp agave
- 1.5 tbsp maca powder
- 2 tsp vanilla bean paste​​
- 1 tsp pitaya or beetroot powder for colour
- 1 tbsp coconut yoghurt
- Squeeze of fresh lemon juice
- 2 large strawberries
- 1/4 cup cashews (soaked for minimum 6 hours)
- 1/4 cup melted coconut butter
- 1/3 cup cacao butter
- 6 tbsp maple syrup
- 1 tsp pitaya or beetroot powder
- 1/2 tsp vanilla bean paste
- Blitz the strawberries in your blender with the agave syrup, lemon juice, coconut yoghurt and pitaya/beetroot powder.
- Place all ingredients in your food processor and blend until the mixture comes together in a dough.
- Roll the mixture out with a rolling pin, and then using a cookie cutter cut out circles from the dough in the size you wish your donuts to be.
- Using a small cutter, or the top of a piping nozzle, cut a hole in the centre of each donut.
- Form each donut with your hands to make them more rounded.
- Place in the freezer while you prepare the icing.
- Melt the cacao butter and coconut butter together over a hot water bath.
- Add the cashews, vanilla, maple syrup and about 3 tbsp water (more if needed to get the mixture going) and blend until completely smooth.
- Add the melted cacao and coconut butter to the cashews and blend until combined.
- Separate the mix into 2 parts, add the strawberries and pitaya or beetroot powder to one part and blend again to combine.
- Get a large bowl, add both parts of the icing a swirl them gently.
- Remove your donuts from the freezer and dip each one in the icing. You can then sprinkle them with a little pitaya powder or coconut flour if you desire.
- Place them back in the freezer for 30 minutes to set and voila.
- They can be stored in the freezer or in an airtight container in your fridge for a few days.

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