Recipe By Primal Kitchen
1½ cups raw, unsalted macadamia nuts
Pinch of salt
Blend the macadamia nuts, collagen and salt in a food processor until the nuts are smooth and have the consistency of dough.
Stop processing before the nuts take on a looser, butter-like texture.
Shape the dough into balls. If the dough isn’t holding its shape, refrigerate it for 30 minutes first.
Place the donut holes on sheet pans and freeze until firm, about 30 minutes.
Remove the donut holes from the freezer.
Shake out about a cup of powdered monk fruit onto a large plate.
Roll donut holes in powdered monk fruit.
Store leftover donut holes in a sealed container in the refrigerator for up to one week.
Freeze any extras, if desired.