Vegan Chocolate donuts with chocolate glaze

Makes 10 mini donuts

These are a chocolate lovers delight. Dense, rich chocolate donuts covered in a silky chocolate glaze, sprinkled with crunchy cacao nibs.

1 cup

almonds

1/3 cup + 1 tbsp

coconut sugar

1/2 cup

lightly packed almond pulp, (leftover from making almond milk)

6 tbsp

cacao powder

large dates, chopped

1 tsp

vanilla extract

1/3 cup

cacao powder

1/4 cup

maple syrup

1 tbsp

almond butter

1 tbsp

warm water

1/4 cup

melted coconut oil

Grind the almonds and coconut sugar into flour in a food processor. Add the dates, pulp, vanilla, and cacao. Grind to combine. If the dough is a bit sticky (this can depend on how moist your pulp and dates are), chill it in the fridge for a few hours before shaping. Roll the dough into 10 balls. Flatten slightly and then poke a finger through the center creating a hole. Gently shape it into a donut ring. Chill while making the glaze.
Whisk ingredients together in a warm bowl (place it in a larger bowl of hot water). Add extra maple syrup if desired. Dip the chilled donuts into the glaze and place on a parchment or plastic wrap lined tray. Sprinkle with cacao nibs or shredded coconut.
Tip: If the donuts crack a bit after poking your finger through the dough, simply push the dough back together and keep shaping them.