Raw Vegan Fudge Brownie Donuts
  1. In a high-speed blender or food processor (if using pre-soaked dates), pulse dates and sunflower seeds until you get a chunky texture. Gradually add in almond and hazelnut meal, then the rest of the ingredients. If the mixture is dry you can gradually add in small amounts of water or plant milk to reach your desired consistency.
  2. Once you reach a cookie dough like consistency, press the mixture into your donut mold, (or roll the mixture into logs, then form a donut shape, sealing it off by joining the two ends. Alternatively, make a brownie slice instead of donuts.) Place donuts in the freezer to set while you prepare the ganache.
  3. Melt down your chocolate in the top of a double boiler over water, stirring it continuously so the chocolate doesn’t burn. Once melted, add maple syrup and take off heat whilst continuing to stir. Add in water or plant milk and stir until a glossy, silky ganache forms.
  4. Remove donuts from freezer. Spread a generous amount of ganache over each one and sprinkle with toppings of choice. Uneaten donuts can be stored in an airtight container in the fridge for up to a week. Enjoy!