donuts: 3 cups almond meal 2 1/2 cups dried shredded unsweetened coconut 1/2 tsp sea salt 1/4 cup plus 2 Tbsp agave nectar or honey 2 tsp pure vanilla extract 1 small 2 inch chunk of organic raw red beet (or enough to color the cake red)
raw chocolate glaze: 1/2 cup melted coconut oil 1/2 cup raw cacao powder a pinch sea salt 1/4 cup agave nectar To make the doughnuts, combine all ingredients and process until smooth. Shape into 16 balls, and then shape into doughnuts and place on a dehydrator sheet. Dry for about 8 hours or until not sticky. To make the glaze, whisk all ingredients until smooth. Let sit a little while to thicken. Place the doughnuts on a drying rack. Drizzle the glaze over the doughnuts, then them on a foil lined sheet pan. Place in the freezer to harden for a few minutes. Remove from freezer, and serve! recipe adapted from fragrant vanilla cake:
http://fragrantvanillacake.blogspot.ca/2012/11/raw-dark-chocolate-glazed-red-velvet.html xo