This recipe I have made before but this is the first time I used Barhi Dates. If you are not able to get the Barhi you can opt for the Medjool, it will still taste just as good. Barhi Dates have an almost caramel-like flavor. These I made for a good friend of mine who wanted a healthy dessert. He loved them! So if you’re having a get-together or party these are perfect finger food and will curb your sweet tooth.
2 Cups Almond Flour
1/3 Cup Coconut Oil
1 Cup Almonds ( I like using slivered)
1 Cup Pecans
1 Tbs Cinnamon
1 Cup Dates ( I used a mixture of barhi and Medjool)
3 Tbs Water
3/4 Cup Coconut Sugar ( for Rolling them in, if you don’t want to you don’t need to do this part)
Yields about 25- 30 Doughnuts
1. Cut up and de-seed your dates. Soak them in a bowl with about 3 Tbs water. This will make them a bit softer and also add some liquid to your doughnuts.
2. In your blender add in your Coconut Oil first, Cinnamon, then the almond flour. Turn your blender on low to mix together everything.
3. Add in your dates and the liquid you soaked them in. Liquid should not exceed 3 Tbs. Set aside any leftover liquid in the chance your doughnut mixture is too dry.
The key to getting everything to blend together well is to do in parts. If your blender wheels keep spinning and not touching any of the dough you need more liquid. If it turns into a runny mess don’t panic add in more almond flour. Your welcome to add in the nuts but I like to fold them in afterward.
4. Remove mixture and place into a bowl. Fold in the Nuts and coconut flakes. Roll the dough into 1″ or 2″ Balls.
5. On a plate pour out the coconut sugar and roll the doughnuts in the sugar and place in an airtight container in the fridge for 15 minutes before serving.
6. When ready to serve set out and enjoy.
Placing them in the fridge allows them to harden a bit. When coconut oil gets cold it gets firm. This will allow the doughnuts to hold their shape better.
If you don’t want to do coconut sugar you can roll them in coconut flakes or nuts.