Raw Strawberries and Cream Doughnuts

I have been all about the strawberries lately. Mostly because I have been missing them all winter and suddenly they reappear looking so delicious and begging me to buy them and make something delicious with them.  I was going to make some strawberries and cream scones last week with some, but that didn't work out because of the lack of an ingredient I needed so I decided to make raw strawberries and cream doughnuts instead!

Although I loved frosted doughnuts as a child, there was something beautiful about the glazed ones to me.  I was a big fan of Crispy Cream in high school.  Now I know that stuff would be way too sugary and sweet for me, but my home made doughnuts are just right. So I decided to go the glaze route this time with the doughnuts.

Were they every delicious! The dough was quite addictive as I was making them.  Hey, I had to taste it and make sure it was just perfect before shaping and dehydrating them right?! It was just sweet enough, with double the strawberry goodness since I used some dried ones I had prepared as well as fresh.  Once they were dehydrated I made a simple coconut butter strawberry glaze and it was perfect with the sweet doughnuts!  I am so happy Spring is here and has brought strawberries along to the party as well!

Raw Strawberries and Cream Doughnuts

Makes 10

Doughnuts:
1 cup pitted medjool dates

1/4 cup fresh chopped strawberries

1/2 cup filtered water

1/2 cup raw cashew butter

2 tsp pure vanilla extract

1/2 tsp sea salt

4 cups finely shredded, dried coconut

2 cups raw sprouted oat flour

3/4 cup dried strawberries, chopped*

Glaze:

1/2 cup raw coconut butter, warmed to liquid

1 Tbsp raw coconut nectar (or your choice liquid raw sweetener)

1/2 cup pureed fresh strawberries

1 tsp pure vanilla extract

To make the doughnuts, combine the dates, strawberries, water, cashew butter, vanilla and sea salt and process until smooth.  Place the shredded coconut in a high speed blender and buzz to fine flour consistency (about 20-30 seconds but not too long or you will get butter).  Add to the mixture in the food processor, along with the oat flour and process until smooth and holding together.  Knead in the strawberries. Shape into 10 balls, and then shape into doughnuts and place on a dehydrator sheet.  Dry for about 5-6 hours at 115F or until not sticky.

To make the glaze, whisk together all ingredients until smooth (it may seem clumpy at first, but it will thin out). Add a little water if it is too thick.  You want it to be runny enough to create a thin coat on the doughnuts once you dip them in but not so runny that it remains sticky.

Dip each doughnut top side down into the glaze, then place right side up to dry.  Allow the glaze to set before serving.

*To make dried strawberries, slice them thinly and place them on a lined dehydrator tray.  Dehydrate for 24 hours at 115F until very dry.