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Tigernut Flake White Chocolate Pineapple Donuts
Rated 3.0 stars by 1 users
Category
desserts
Servings
10
Fibre rich Tigernut Flakes have a delicious delicate sweet vanilla flavour and a texture that is nice and chewy but not as gelatinous as oats. They make a perfect grain free substitute for oats in sweet and savoury baking.
Karen Luvs Life Blogspot
Ingredients
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1 cup Tigernut Flakes
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1 1/2 cups pitted dates
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1/2 cup desiccated coconut
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1/2 cup roasted and salted almonds
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2 tbs Coconut Sugar
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1 heaped tbs coconut oil
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1-2 tbs shaved rawCacao Butter
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Zest of half lemon
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1 cup Tigernut Flakes
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1 cup desiccated coconut
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Zest of one small lemon or lime
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1/2 cup walnuts
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1/4 cup shaved Raw Cacao Butter
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1/2 cup Coconut Sugar
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1 cup raw cashews
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1/2 cup coconut cream
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1/2 cup pitted dates
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1 cup fresh mango or one mango
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1/4 cup shaved raw Cacao Butter
- Vanilla or honeycomb protein powder (optional)
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2 squirts caramel or vanilla liquid stevia drops
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1 tsp Maca Powder (optional)
Crust 1 (textured)
Crust 2 (smooth)
Filling
Directions
Add the coconut oil 1- 2 tbs at a time until it comes together and stays firm when pressed into a ball. If it's a bit soft it will be okay once it is refrigerated or frozen
Press into a silicon donut mould or tart pans.
Place into the fridge or freezer to get firm while you prepare the filling
Filling
Soak cashews and dates in a small amount of water 2 hours or preferably overnight
Drain sweet water and keep in case you need it
Add all ingredients to a high speed blender starting slowly blend until fine, silky and smooth ending on a high speed for a few minutes.
Add left over water if needed to create a thick mixture.
If the mixture is too wet then add some vanilla or honeycomb protein powder to the mix 1 tbs at a time until it’s nice and thick.
Recipe Note
You can also put them into a muffin pan but make sure to place strips of baking paper into the bottom that come out the sides so that you have handles to remove them once they have set.
The base can be made ahead of time and stored in the freezer. This works really well because the filling also lasts well in the fridge. This way you can make them just before serving so that they look fresh, silky and shinny. All fruits are made different, some will be larger than others and some will be sweeter hence the mix may be too wet or too dry. The sweetness and flavour of the mango will also impact the outcome of the tart so the sweeter and more flavourful the mango the better mango flavour will be in the tart. Adding the flavoured protein powders to the mix will add wow if your mango’s are a bit dull.
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