When you’re running your own business, fellow entrepreneurs are more than happy to give you advice and tell you stories about best marketing practices and the nightmare that is tax season. Business owners will also comfort you with stories of how long it took for their website to go live and how they aren’t even on speaking terms with their web designer anymore.
Don’t worry though. I got your back. This week I created these glazed donut peaches with raw vanilla cashew creme so you can enjoy a sweet, delicious treat without all the oil and refined sugars. Finally a donut that you can feel good about eating.
First, start with some perfectly ripe donut peaches. I highly recommend buying local if possible and definitely buy organic. (Note: Peaches are on the Environmental Working Group’s “Dirty Dozen” list because conventional peaches contain a high amount of pesticide residue. If you purchase any of the items on this list, you should definitely buy organic.)
The fun thing about these donuts is that you can add whatever toppings you desire: sprinkles, unsweetened coconut flakes, and chopped nuts are my personal favorites. I tried two versions of these: one with peeled peaches and one with unpeeled peaches. When peeled, these definitely take on a closer “donut” texture so the extra effort is worth it in the end.
- ⅓ cup raw cashews, soaked in water overnight then drained
- seeds from 1 vanilla bean (or 1 teaspoon vanilla extract)
- 1 medjool date, pitted
- 1 tablespoon pure maple syrup
- 2 - 3 tablespoons water, as needed
- 8 ripe donut peaches
- Toppings of choice (e.g. sprinkles, unsweetened coconut flakes, chopped nuts, etc)
- Pit the peaches by using a small paring knife to cut around the middle and remove the pit. Peel the peaches using your fingers. Place peaches in freezer for 10 - 15 minutes to harden while you are preparing the vanilla creme glaze.
- Add cashews to a food processor or high-speed blender.
- Cut the vanilla bean open by slicing down the middle to open up the pod. Scrape the seeds into the food processor and discard the pod (or save to make homemade vanilla extract).
- Add the date, maple syrup, and 2 -3 tablespoons of water to the food processor and process until smooth and liquidfied (but not watery), scraping down the sides with a spatula as necessary.
- Once glaze is ready, remove peaches from freezer and dip in glaze. Sprinkle with toppings. Place peaches back in freezer for 10 minutes to allow the glaze to "set." Serve immediately.