Method

• 1.
  Blitz the cashew meal, desiccated coconut, buckwheat flour and Brazil nut flour in a food processor until fine.
• 2.
  Transfer the mixture to a bowl, then add salt, lemon zest and juice, coconut nectar and lemon essential oil. Massage the mixture with your hands to combine.
• 3.
  If you own a donut mould tin, divide the dough into heaped tablespoon-sized portions and roll each portion into a ball.
• 4.
  Push each portion down into the tin to ensure it takes the donut shape, then tap out onto the bench. If you don’t have a donut mould, roll the dough out between two sheets of baking paper until it is 2 cm (¾ in) thick, then cut out using a 4cm (1½ in) cookie cutter. Cut a hole approximately 1cm (½ in) in the middle of each donut.
• 5.
  Place the donuts on a dehydrator tray and dehydrate at 40°C (104°F) for 12 hours.
• 6.
  For the glaze: melt the coconut oil and cacao butter together over a bain-marie.
• 7.
  Add the melted oil and butter mixture with the chocolate syrup and stir thoroughly. Make sure the syrup is at room temperature (or warm over a bain-marie) before combining, or the mixture may seize.
• 8.
  Assembly: Carefully dip each of your donuts into the glaze. Garnish with dehydrated rose petals.