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Wildbag Cookie Dough Donuts

Posted by Shilpa Bhim on
Wildbag Cookie Dough Donuts

Looking for a way to treat dad this Father’s Day? Well, the uber talented Kadence from Feather & Crumb has got you covered with these amazing Wildbag Cookie Dough Donuts (topped with a creamy acai berry icing) - deeeeeelicous! 



1 cup Wildbag Vanilla Superfood Protein
2 cups almond meal
1/3 cup dates (soaked in warm water for at least 20 minutes)
2 tbsp coconut oil
1 tbsp maple syrup
1 tsp vanilla powder
1 tsp cinnamon powder
1/4 tsp salt

Acai Cashew Cream

1 cup raw cashews (soaked for 4 hours)
1/4 cup coconut milk 
1/4 cup rice malt syrup
1/4 cup coconut oil (melted gently on a low heat) 
1 tsp vanilla powder
1 Tbsp acas powder 



Place all ingredients in a high powered food processor. 

Blend until well combined and forming a dough like consistency.

If the mixture isn't sticking together well enough, add more rice malt syrup and continue to blend until desired consistency is reached. 

Using a silicon donut mould, mould out 10 donuts. Or if you do not have a mould, seperate the mixture into 10 even amounts and roll each one into a long roll and then form a circle shape. 

Place each one on a lined tray and place in the freezer to set.

Acai Cashew Cream

Place the cashews, coconut milk, rice malt syrup, and vanilla powder into a blender and blend until the mixture smoothes out. 

Add the melted coconut oil and blend again until completely smooth and creamy. 

Add in the acai powder and stir through until well combined. 

Take the donuts out of the freezer. Dip each one in the icing and twist 90 degrees and pull out and place back on the lined tray. 

Once all are iced place back in the freezer to set for at least an hour. 

Enjoy as you wish! (Kadence likes to top her donuts with some melted Chocolate and some mini cookie dough donuts).

Recipe by Kadence (@featherandcrumb)

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