A sprin­kle of makes th­ese choco­late dough­nuts the ul­ti­mate feel-good .

raw choco­late-glazed turk­ish de­light dough­nuts

donna hay - - RAW TREATS -

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.

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