8-10 ripe donut peaches
100gr raw cacao butter
40gr powdered raw brazil nuts or macadamias
4tbsp agave powder
pinch of ground vanilla bean
1/3 cup finely chopped raw pistachios
To prepare the peaches, use a paring knife to cut around the middle and carefully remove the pit. Then peel off the skin with your hands. If it is too hard to do, then the peaches are not ripe enough. Freeze peaches for about an hour.
In a bowl, combine cacao butter, ground brazil nuts, agave powder and vanilla. Place over a pot of hot water and let it melt, stirring so that everything is well combined. Now dip each donut peach in the melted white chocolate once. The chocolate will set fast because the peaches are frozen. Dip a second time and before the chocolate sets, press on side of the donut in chopped pistachios. Repeat with all donuts.
To enjoy these, I recommend eating them the same day, or storing in the fridge for 2 days max. In you want you can also freeze them and it like sorbet ice cream. I prefer not to eat them frozen because the inside is really juicy and it doesn’t give you brain freeze.