A sprinkle of makes these chocolate doughnuts the ultimate feel-good .
raw chocolate-glazed turkish delight doughnuts
1¹⁄³ cups (215g) almonds ¹⁄³ cup (45g) pistachios 2 tablespoons raw cacao powder+ 2 tablespoons psyllium husks++ ¼ cup (60ml) maple syrup 12 fresh dates (180g), pitted 2 tablespoons goji berries 200g 70% dark chocolate, melted 1 teaspoon rosewater rose petals, chopped pistachios and crushed freeze-dried
raspberries+++, for decorating Place the almonds, pistachios, cacao, psyllium husks, maple syrup, dates and goji berries in a food processor and process for 2 minutes or until finely chopped and well combined. Roll 2 tablespoons of the mixture into balls, flatten slightly and, using your finger, poke a hole through the centre. Place on a baking tray lined with non-stick baking paper and refrigerate for 20 minutes to firm slightly.
Place the chocolate in a small bowl, add the rosewater and mix to combine. Working one at a time, dip the top of each doughnut in the chocolate. Place on a tray lined with non-stick baking paper and sprinkle 4 of the doughnuts with rose petals, 4 with pistachio and 4 with the raspberries. Refrigerate for 5 minutes or until set. Serve. + Raw cacao powder is available from the health food aisle of supermarkets and health food stores. ++ Available in supermarkets, psyllium husks are rich in fibre and often used in gluten-free recipes. +++ Freeze-dried raspberries are available from selected delicatessens and specialty grocers. Note: These doughnuts will keep refrigerated in an airtight container for up to one week.