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Recipe: Matcha & Rose donuts, topped with white chocolate

Written by Katie Byrne, published 13th july

This deliciously healthy treat could make a delectable addition to your wedding dessert table...



 

You'll need...

65g cup of cashews

50g gluten free oats

20g desiccated coconut

1 tbsp BLOOM matcha

1 tsp rose water

Pinch of salt

75ml coconut nectar

To decorate...

6tbsp cacao butter

2 tbsp cashew butter

2 tbsp maple syrup

Place the nuts, oats and coconut in a high speed food processor and blend until it turns into a fine powder. Add the matcha, nectar, rose water, salt and blend until it forms sticky dough.

Take a table spoon size amount of dough and roll into a ball. Push each portion into a mini donut tin.

Place the tin into an oven set no higher than 42c or to it’s lowest temperature. Alternatively place the donuts on a dehydrater tray and dehydrate at 40c (104f) for 12 hours.

When cooling make the raw chocolate by melting the cacao butter in a glass bowl over a boiling pan over water, ensuring the bottom of the bowl doesn’t touch the water. Once melted remove from the heat, stir in the maple syrup and cashew butter. Drizzle over the donuts and enjoy!

Created by The Kleen Kitchen for BLOOM; BLOOM Matcha is available from Holland & Barrett, RRP £16.99.


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