chunky monkey almost raw cashew donuts

say hello to all the banana lover out there..

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I know you’re there somewhere hidden behind the laptop and reading this post. And going banana ‚cause this is another almost raw cashew banana donut driving everybody crazy.

Say whaaat, right?

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I finally managed to create an super delicious dried and unsweetened banana chips recipe and oh I officially snack EVERY day so much dried bananas (and of course medjool dates, nuts and seeds as well), thats so crazy.

 

And what matched perfectly with bananas? Right, nuts!
I would definitely call the base some cashew overloaded donuts, so if you’re unsure to buy cashew butter, DO IT! There’s no doubt why not giving a try and dive into it!

So of course, after backing these donuts, I dipped them in more smooth and melted cashew butter and what’s also a highlight?

Toasted coconut.
You can see my enthusiasm for all the flavors and textures is endless and if I also be able to have a bit chocolate left, well they’re would be also sprinkled. But no, not even a wee bit was left… it comes on top of the shopping list!

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Yep, all the lill monkeys screaming „gimmmmee the recipe!“

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SO here’s what you need:

55 grams buckwheat
40 grams shredded coconut
30 grams dried and unsweetened banana chips
9-10 medjool dates
2 tsp cashew butter
20 grams cashew nuts
10 grams oats

creamy cashew butter for dipping
toasted shredded coconut

 

Direction:

  1. Place all ingredients in a food processor and pulse until the mixture comes together. Form little donuts (I used my donut maker for the equal sites) and put them on a baking sheet besides the shredded coconut. Bake both for 10-15 minutes or until coconut begins to brown.
  2. Press one chilled donut in the cashew butter, sprinkle with toasted coconut and put it in the refrigerator until its harden.
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