1 Soak 2 cups of cashews total (1 1/2 cups for the base + 1/2 cup for the glaze) in warm water for about 2 hours, then drain and rinse.

2 In a food processor, combine soaked cashews (for base), dates, desiccated coconut, 2 tbsp melted coconut oil, vanilla extract and a pinch of salt. Pulse until the mixture is sticky and holds together when pressed.

3 Taste and adjust: add an extra date for sweetness or a touch more coconut if too wet.

4 Press the mixture firmly into silicone donut molds (about 6 standard donuts). Use the back of a spoon to compact the dough and create smooth tops.

5 Place the molds in the freezer for 30–45 minutes to firm up the donuts.

6 While donuts chill, prepare the blueberry glaze: in a high-speed blender combine blueberries, 1/2 cup soaked cashews, maple syrup, lemon juice, 2 tbsp melted coconut oil and 1/2 tsp vanilla. Blend until completely smooth and glossy. If too thick, add 1 tsp water at a time.

7 Taste the glaze and adjust acidity or sweetness with extra lemon juice or maple syrup.

8 Remove donuts from the freezer and unmold carefully. Place donuts on a tray lined with parchment.

9 Pour or spoon the blueberry glaze over each donut, letting some drip down the sides. For a thinner, pourable glaze let it sit at room temperature a few minutes so coconut oil softens slightly.

10 Return glazed donuts to the fridge for 15–30 minutes so the glaze sets. Alternatively, freeze 10–15 minutes for a quicker set but allow to thaw 5–10 minutes before serving.

11 Finish with optional toppings: sprinkle shredded coconut, a few fresh blueberries or crushed pistachios.

12 Serve chilled or slightly softened at room temperature. Store leftovers in an airtight container in the fridge up to 4 days (or freezer for longer).