Cinnamon Cashew Butter Doughnuts

• Cinnamon Cashew Butter Doughnuts
• 11/3 cups oats
• 12 medjool dates
• 3 tablespoons pure maple syrup
• 1 cup cashew butter
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• Cinnamon Cashew Butter Glaze
• 4 tablespoons cashew butter
• 2 tablespoons maple syrup
• 1/2 teaspoons cinnamon
• 2 tablespoons cacao powder
• 2 tablespoons liquid coconut oil

1. Blend the oats in a food processor until they are roughly ground (not dust-like).
2. Add the dates and process until combined with the oats.
3. Place cashew butter, vanilla, cinnamon and maple syrup in the food processor and pulse until the ingredients stick together in a dough-like substance.
4. Firmly press the dough into the doughnut pan.
5. Stick the tray in the freezer so that the doughnut can firm-up, which takes roughly fifteen minutes.
6. Remove the doughnuts from the pan. They pop out pretty easily if you place a knife down the side.
7. Place cashew butter, vanilla, maple syrup, cacao and cinnamon in a bowl and stir to combine.
8. Add in the coconut oil and stir to combine.
9. Generously drizzle the glaze on top of each doughnut and place on a parchment paper-lined tray.
10. Place tray in the freezer for at least 2 hours to harden before eating (if you can wait that long).

cinnamon, oats, dates, maple syrup, cashew butter, vanilla, cinnamon, cinnamon, cashew butter, maple syrup, cinnamon, cacao powder, liquid coconut oil

Taken from food52.com/recipes/37443-cinnamon-cashew-butter-doughnuts (may not work)