To make Donuts: Preheat oven to 160°C. Grease a 12 donut baking tray.
Add almonds to TM bowl and mill 15 sec/speed 7. Set almond meal aside.
Melt coconut oil or butter in TM bowl 2-3 min/50°C/speed 1.
Add eggs, cinnamon, baking powder, salt, maple syrup (if you want a sweetener) and almond meal. Mix 5-6 min/speed 5 until almond meal is well mixed through, scraping down the sides of the TM bowl now and then.
Pour mixture into pre-greased baking tray, and bake for approximately 15 mins. While baking, prepare the nutella cream cheese spread.
To make Nutella Cream Cheese Spread: Place hazelnuts into TM bowl and mill 15 sec/speed 7. Remove from bowl and set aside.
Melt coconut oil in TM bowl 2 min/50°C/speed 1.
Add honey or maple syrup, pinch of salt, cacao powder, cream cheese (omit if Paleo) and milled hazelnut. Mix 3-4min/speed 5 until smooth and spreadable, stopping to scrape down the sides of the TM bowl every now and then.
Taste and adjust sweetness to taste. Use immediately on the cooled donuts and store any leftover in the fridge.
Enjoy a filling, satisfying healthy treat with a cup of tea! These donuts are filling so you won’t be stuffing your face and there will be leftovers. My kids loved them. Who doesn’t love donuts!