Thanksgiving Morning: Apple Fritters

Prep Time 15 mins
Cook Time 25 mins
Total Time 0:40
Yields 8

Ingredients

    For the donut

    • 1 cup cashew, roasted and unsalted
    • 1/2 cup cinnamon applesauce
    • 4 dried medjool dates, pitted
    • 1/3 cup coconut oil, melted
    • 3 tablespoons coconut flour
    • 4 eggs
    • 2 tablespoons raw honey
    • 1 heaping tablespoon cinnamon
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • pinch of salt

    For the topping

    Directions

    1. Preheat your oven to 375 degrees.
    2. Let's get your toppings started early. Place a tablespoon or so of coconut oil in a large skillet over medium heat.
    3. Add your diced apples to the pan, mix around, then cover to help soften your apples.
    4. While your apples are cooking, make your donuts. Add your cashews to yourfood processor and puree.
    5. When your cashews become more like a flour, add your dates, honey, applesauce and coconut oil and puree.
    6. Then add your eggs and vanilla extract, and puree.
    7. Lastly add your coconut flour, baking soda and powder, cinnamon, and salt and puree until all incorporated.
    8. Grease your donut pan and pour in your donut mixture half way up (to keep room for your topping on top).
    9. Now finish off your toppings. To your apples that have been sauteeing up, add your coconut milk, almond butter, maple syrup, cinnamon, vanilla extract, and a bit of salt. Mix well.
    10. When your toppings are well combined, pour 1-2 tablespoons of your mixture onto each donuts, sprinkling each donut with a bit of coconut sugar.
    11. Place in oven for 25-30 minutes until cooked through.
    12. Let cool before pulling the donuts from their little home, you don't want them falling apart, do ya?
    13. This made 8 donuts for me.

    by

    Recipe Notes

    For nut free: use ⅔ cup sunbutter for the donuts and 3 tablespoons sunbutter for the topping!
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