Gorgeous Vegan PB&J Doughnuts

Check out more from So Beautifully Real: https://sobeautifullyreal.com/ Follow So Beautifully Real on Instagram: https://www.instagram.com/sobeautifullyreal/?hl=en Subscribe ► http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! For the donuts: 4 cups cashews 3 cups coconut flour 1/2 tsp vanilla powder 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg pinch of sea salt 1/2 cup lukewarm water + extra as needed 3/4 cup dried mulberries, soaked in boiling water for at least 1 hour. 1/2 cup maple syrup Icing 1 heaped cup cashews, soaked for 3-6 hours then drained 1/2 cup maple syrup 1/3 cup almond milk 1/3 cup melted cacao butter 1/3 cup melted coconut oil 1 tbsp peanut butter **1/2 cup thawed raspberries 1. In food processor, process the cashews, 1 cup of the coconut flour, vanilla, cinnamon, nutmeg and salt until it forms a fine meal. 2. Add 1/2 cup water, soaked mulberries (drain from liquid first) and maple syrup. Process again until it forms a thick batter/dough. 3. Transfer to a large mixing bowl and gradually work in the rest of the coconut flour, wetting your hands as necessary. Coconut flour acts as a sponge, so be sure to keep you hands moist and work the dough until well and it is soft enough to mould into donut moulds. 4. Press into silicone donut moulds and freeze for 30 minutes whilst you prepare the icing. 5. To make the icing, in a high powered blender blend everything except the raspberries until smooth, creamy and no lumps remain. Pour out half of the mixture into a bowl and then blend the raspberries with the remaining mixture in the blender until smooth and creamy. Pour this into a seperate bowl. 6. To ice, simply mix a little of the pink raspberry icing with the peanut butter icing, swirl with a spoon and then dip each donut in until well coated. Place on a baking sheet/board and chill them in the freezer for 10-15 minutes to set the icing. Sprinkle with crushed roasted peanuts and freeze dried raspberries prior to serving. Keep refrigerated for up to 2 days or freeze for up to two months and simply defrost as needed. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #FoodNetwork Gorgeous Vegan PB&J Doughnuts | Food Network https://youtu.be/KfoqRhsj3s0