cooking oil spray, to grease
2 tbsp cocoa nibs, plus extra, to decorate
8 dried pitted dates
⅔ cup raw macadamia nuts
1 tbsp light-flavoured extra virgin olive oil
1 tbsp chia seeds, plus extra, to decorate
1 tbsp pepitas, plus extra, to decorate
1 banana, chopped
2 tsp cocoa powder
1 tbsp honey
- Preheat oven to 160ºC. Grease a 6-hole ¼-cup capacity doughnut tin with cooking oil. Line an oven tray with baking paper.
- Put nibs, dates, macadamias, oil, chia seeds, pepitas, banana and cocoa powder in food processor and pulse until a smooth paste forms. Spoon mixture into a zip-lock bag or piping bag, snip a 2cm-wide tip, then pipe evenly into tin holes, keeping centre tops clean. Bake for 25 minutes. Cool in tin for 2 minutes, then turn out by giving tin a quick tap on kitchen bench.
- Increase oven to 180ºC. Transfer doughnuts to prepared oven tray, rough side up. Brush tops with honey, scatter over extra nibs, chia seeds and pepitas, then bake for 10 minutes. Cool completely before serving.