Makes 6 large donuts
1 cup almonds
1/2 cup rolled oats
1 cup medjool dates
1 tbsp coconut oil
1 tbsp rice malt syrup
1-1.5 tbsp of Everyday Blend Matcha
Heaped 3/4 cup vegan white chocolate buttons, (120g) melted
1. In a food processor add the almonds and oats. Blend until you have a fine meal texture.
2. Add the dates, coconut oil, syrup and matcha to the food processor and pulse until it all comes together to form the donut dough.
3. Divide the dough into 6 even balls and press into a silicone donut mould or shape them into donuts using your hands (damp hands help!). Place them on a lined baking sheet and chill them in the freezer for about 30 mins to firm up.
3. When you're ready to decorate, melt the white chocolate in a bowl. Dip the donuts into the chocolate and place them back on the baking sheet. Repeat for all of the donuts. Dust with additional Matcha powder and drizzle with the remaining chocolate.
N.B Store in the freezer and thaw before enjoying as they will soften at room temp.