Ingredients

The following ingredients have 6 Servings
  • 8 medjool dates, pitted
  • 1/2 cup blueberries
  • 1/4 cup coconut oil, melted
  • 4 eggs, whisked
  • 4 tablespoons coconut flour
  • 2 tablespoons raw honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • juice of 1 lemon (equivalent to 2-3 tablespoons lemon juice)
  • zest of 1/2 lemon
  • pinch of salt
  • 1/2 cup blueberries
  • 2 tablespoons raw honey
  • 2 tablespoons coconut oil
  • 2 tablespoons coconut butter
  • 1 tablespoon water
  • juice of 2 lemons (equivalent to 4-6 tablespoons of lemon juice)
  • zest of 1 lemon

Instruction

  • Preheat your oven to 350 degrees.
  • Pull out your handy dandy donut pan. Don’t have one? Buy one. I got mine at Bed, Bath and Beyond.
  • Add your pitted dates to your food processor and puree until they begin to clump.
  • Then add your 1/2 cup of blueberries and puree.
  • Lastly, add you coconut oil, vanilla extract, raw honey, lemon juice and lemon zest to the food processor and puree together.
  • Add your mixture to a large bowl and mix in eggs, coconut flour, baking powder, and salt and mix thoroughly.
  • Pour your donut mixture into your donut pan up to the top of the donut rim. My mixture made exactly 6 medium sized donuts.
  • Bake for 20-25 minutes or until a toothpick comes out clean when you poke a donut with one.
  • Let cool.
  • While your donuts cool, make your jam.
  • Add all ingredients to a saucepan, except for the water, over medium heat, breaking up the coconut cream concentrate as the mixture heats up.
  • Stir frequently to keep from burning on the bottom. Cook for about 10 minutes, or until most of the blueberries have exploded. Then add your water.
  • Mix together one more time.
  • Use a spoon to top your cooled donuts off with the blueberry lemon jam.
  • Eat soon because the jam will get the donuts a bit soggy over time.
  • Store in an air tight container in the refrigerator.