Supercharged Valentine's Treats

Strawberry, Maca & Vanilla Donuts

Maca... You either love it or hate it. It's a punchy root with a distinctive flavour. For me, it adds a slight jammy flavour to foods. I especially love pairing it with strawberry as it really enhances the flavour of the berries. Taste aside, maca is a superfood in its own right., full of vitamins and minerals, its also known for providing energy and balancing hormones.

I started adding maca to my smoothies a few months back, and really found it helped with my mood. It also gives a kick of energy in the morning which like many of us, I so desperately need to start off my long working days.

These donuts require no baking, meaning more of that plant goodness reaches your tummy alive! They are also gluten and soya free.

RECIPE:

Makes 12-18 mini donuts

INGREDIENTS:

Dough:

- 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

Icing:

- 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

METHOD:

Dough:

- 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.

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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