say hello to all the banana lover out there..
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?
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?
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!
Yep, all the lill monkeys screaming „gimmmmee the recipe!“
SO here’s what you need:
creamy cashew butter for dipping
toasted shredded coconut
- 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.
- Press one chilled donut in the cashew butter, sprinkle with toasted coconut and put it in the refrigerator until its harden.