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Tigernut Flake White Chocolate Pineapple Donuts
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.
Tigernut Flake White Chocolate Pineapple Donuts
Karen Luvs Life Blogspot
10
desserts
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.
Ingredients
Crust 1 (textured)
- 1 cup Tigernut Flakes
- 1 1/2 cups pitted dates
- 1/2 cup desiccated coconut
- 1/2 cup roasted and salted almonds
- 2 tbs Coconut Sugar
- 1 heaped tbs coconut oil
- 1-2 tbs shaved rawCacao Butter
- Zest of half lemon
Crust 2 (smooth)
- 1 cup Tigernut Flakes
- 1 cup desiccated coconut
- Zest of one small lemon or lime
- 1/2 cup walnuts
- 1/4 cup shaved Raw Cacao Butter
- 1/2 cup Coconut Sugar
Filling
- 1 cup raw cashews
- 1/2 cup coconut cream
- 1/2 cup pitted dates
- 1 cup fresh mango or one mango
- 1/4 cup shaved raw Cacao Butter
- Vanilla or honeycomb protein powder (optional)
- 2 squirts caramel or vanilla liquid stevia drops
- 1 tsp Maca Powder (optional)
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.