Finger, Fork & Knife

My recipe for Peach Donuts with Toasty Almond and Coconut Glaze is the delicious love child of a donut and peach sorbet. Using what has become the most fashionable and exotically amusing kind of fruit in fresh food markets around the world this recipe combines juicy summer flavours with a not-too-sweet chocolate-and-toasted nut glaze. A fantastic summer treat recipe that is all-natural and refreshing.

8 ripe donut peaches

¼ cup almond meal

3 tbsp raw cacao powder

¼ tsp vanilla extract

1 tbsp palm sugar

1/3 cup pure cream

¼ tsp sea salt

1/3 cup coconut oil

1/3 cup almonds, lightly roasted and roughly chopped

¼ cup shredded coconut, lightly toasted

¼ cup sunflower seeds, lightly toasted

¼ cup goji berries, roughly chopped

To prepare the peaches, use a small knife to cut around the pit in the middle and carefully remove it. Pop the pitted peaches in the freezer for about an hour or so to chill and firm up.

In a bowl over a saucepan of gently simmering water, mix together the coconut oil, almond meal, cacao powder, vanilla, palm sugar and salt. Stir. Add the cream and continue to stir until slightly thickened and well combined.

Dip each donut peach in the melted chocolate mixture. The mixture will set almost instantly because the peaches are frozen. Dip a second time and before the chocolate sets sprinkle over a mixture of the toasted almonds, coconut, sunflower seeds and goji berries. Repeat with remaining peaches.