Directions
Note: You can use any GF flour blend. If you can't find monk sugar, you can use regular cane sugar (1/2 cup for the donuts and 4-5 Tbsp for the white chocolate glaze).
1. Preheat the oven to 375°.
2. Mix the dry ingredients together and then add the wet ingredients. Mix until you have a thick batter.
3. Lightly grease a 6-cavity donut pan (we used silicone pans). Spoon out the batter evenly into each cavity.
4. Bake for 15 minutes, remove from the oven and let cool entirely on a baking sheet. Remove the donuts from the pan.
5. To make the glaze, boil water in a small pot or saucepan. Place a metallic mixing bowl on top and add the cacao butter.
6. Once your cacao butter is melted, add the cashew or almond butter, and combine using a metal whisk. Turn off the heat and then add the powder sugar, and whisk until fully combined and smooth. Now add half of the chopped blackberries and combine.
7. Dip one side of each donut into the glaze and then place them on a wire rack. On top add the other half of the chopped blackberries.
8. Serve chilled and store in an airtight container in the fridge for up to 1 week.