Vanilla Caramel Gingerbread Doughnuts

Yields 18 small doughnuts

“These doughnuts are light and fluffy on the inside and crispy on the outside; they’re the ultimate guilt-free treat – especially for doughnut lovers! I love sprinkling a bit of festive cinnamon and monk fruit sugar dust on most of my Christmas desserts.”

Ingredients for the doughnuts

• 1/2 cup hulled tahini paste

• 1/3 cup cashew nut butter

• 1/2 cup toasted coconut flakes

• 2 tablespoons monk fruit syrup

• 1 serving Nuzest Kids Good Stuff Vanilla Caramel

• 1 teaspoon ground ginger

• 1 teaspoon cinnamon

• 1/3 teaspoon mixed spice

• 1/2 cup macadamia nut flour or almond flour

Ingredients for the cinnamon ginger dust (optional)

• 1 teaspoon cinnamon

• 1/2 teaspoon ginger powder

• 1 tablespoon monk fruit granulated sugar

• 1/2 teaspoon mixed spice

Instructions

1. Add the coconut flakes to the food processor and process until fine. Next, add all the doughnut ingredients to the food processor and blend the mixture until you reach a dough-like consistency.

2. In a separate bowl, mix the cinnamon ginger dust ingredients and set aside. Remove the dough-like mixture from the food processor and scrape the mixture into a large bowl. Choose your desired mould or make bite-size balls by hand rolling them. Once you have shaped out your gingerbread bites, pop them in the freezer for 40 minutes to set.

3. After 40 minutes, remove the mixture from the mould and lightly dust with your cinnamon ginger dust.

Notes: If the doughnut mixture is too crumbly, mix in a little more tahini paste or cashew nut butter. If the mixture is too wet, add a little more nut flour.