Donuts

Serves 4-6

Donuts
1 cup raw almonds, soaked overnight
4 large medjool dates, pits removed, soaked overnight
½ cup shredded baby zucchini
1 tsp vanilla extract
1 tbsp powdered nutmeg
2 tbsp powdered cinnamon
dash sea salt

Toppings
¼ cup lucuma or mesquite powder mixed with 2 tbsp cinnamon
¼ cup cocoa powder mixed with 2 tbsp powdered raw palm or coconut sugar
¼ cup shredded dried coconut

Place soaked almonds in food processor and blend with an s-blade until very fine but not a paste. Add the rest of the dates, salt, vanilla, cinnamon, and nutmeg while the processor is on. Continue blending until the mixture becomes uniform and sticky like a wet dough.

Remove the almond/date mixture from the food processor and mix with the shredded zucchini in a bowl using your hands or a large spatula. Adjust the spices to taste.

Roll the mixture into small balls, then flatten and poke a hole in the center of each to resemble a small palm-sized donut. Gently place the donut in a shallow bowl of any topping and cover all sides. Dehydrate at 110˚F for 1-3 hours or until the the outside of the donut is dry, solid, and able to be picked up without crumbling.