INGREDIENTS
For the donuts:
5
medjool dates, pitted
1 tbsp
water, separated into 1/2 tablespoons
3
eggs
1 tsp
vanilla
1/4 cup
coconut flour
1/4 cup
coconut oil, melted
1 tbsp
cinnamon
1/4 tsp
baking soda
salt
1/2 cup
peaches, diced
For the glaze/dip:
1
medium peach, cored and sliced
1/4 cup
coconut butter
2 tbsp
honey
1 tsp
vanilla
cinnamon