1. Start by making the doughnuts. Add the cashews into a food processor and blitz these on their own for a few seconds until slightly crushed. 

2. Add in the coconut, cashew butter, dates and matcha and blend again until well combined.

3. Take a little of the mixture and roll into a long strip, then shape into a round doughnut shape. If you have a doughnut pan, then you could always use that. 

4. Repeat this for the rest of the mixture and place the doughnuts in the freezer for a few hours to set. 

5. To make the icing, mix together the coconut cream, rice syrup, vanilla and matcha and drizzle over the top of each doughnut.

6. Here I’ve added some crushed pistachios and rose petals to garnish. Enjoy!