Gluten-Free, Dairy-Free, Serves 12

• 2 Tbsp Vegan Butter melted
• 1/3 cup full fat coconut milk
• 1/4 cup vegan greek yogurt
• 1 large egg room temp
• 2 tsp Pure vanilla
• 1/4 cup coconut sugar
• 1 cup coconut flour
• 1/4 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4-1/3 cup blueberry jam
• 1/2 tsp sea salt
• 2 Tbsp fresh blueberries

Topping:

• 1 1/3 cup frozen blueberries
• 3/4 cup vegan butter soften
• 1 Tbsp coconut whipping cream as needed
• 3-3 1/2 cups coconut powdered sugar

Directions:

Preheat the oven to 350 degrees F. Pretreat a 6-cup doughnut pan. In a large mixing bowl, whisk together the butter, milk, yogurt, egg, vanilla, and sugar until combined. Add the flour, baking soda, powder, and salt, mixing until just combined. Gently fold in the blueberries. Dollop tablespoons size amounts of the jam around the batter and folds it in. Don’t overmix. You want to have streaks of jam. Spoon the batter into a piping bag and fill the doughnut pan 1/2-2/3 the way full. Bake for 10 minutes. Remove and let cool 5 minutes, gently release the doughnuts from the pan, and let cool completely before icing. 

To make icing add blueberries to a saucepan over medium heat. Gently stir as the blueberries start to soften. Let the mixture start to thicken (about 10-15 minutes). Remove from heat and push the blueberry sauce through a strainer to remove large chunks. Let cool while you beat butter and the 2 cups of the powdered sugar together. Mix in 2-3 tablespoons of the reduced blueberry mixture into the butter (make sure blueberries are cooled). Beat in the rest of the powdered sugar about 1/2 cup at a time followed by 1 tablespoon of cream if needed. Once texture reached ice doughnuts.