Raw Espresso Doughnuts
[Vegan, Gluten-Free]

To Make the Doughnuts:

1. Line a cookie sheet with parchment paper.
2. Add all the ingredients for the doughnuts in a food processor and process until the mixture looks fine and crumbly, but sticks together when pressed (about 2 minutes).
3. On a clean surface, roll 1/4 cup of the mixture to make a long enough cylinder, then stick together the ends to make a round doughnut shape. The doughnuts will be a little oily from processing the pecans, that’s normal. Make 8-10 doughnuts.
4. Place on the cookie sheet. Chill in the freezer while you make the glaze.

To Make the Chocolate Glaze:

1. Add all the ingredients for the glaze in the same food processor (you don’t need to clean it, just make sure there aren't any crumbs left). Process for at least 5 minutes until really smooth.
2. Transfer the glaze to a bowl and dip the top of each doughnut. There might be some leftover glaze, you can either spread it on the doughnuts or eat it on its own.
3. Chill in the refrigerator for an hour (if you can wait.) Keep in an airtight container in the refrigerator or in the freezer.