Combine all ingredients in a food processor apart from sour cherries and dried apricots.
Process until well combined, and then add sour cherries and apricots. Pulse 2 to 3 times.
Divide the dough into 15 small pieces and firmly press the pieces into the doughnut pan. If you don’t have a doughnut pan, shape the doughnuts and place them on the baking paper-lined tray. Set in the refrigerator while you make the glaze.
Combine all the glaze ingredients in a food processor. Process until well combined. The glaze should be thick and shiny. Pour glaze mixture into a bowl. Add Grilo Organic Super Greens & Cricket Powder to make the glaze green and get extra nutrients.
To glaze the doughnuts, working one at a time, place each doughnut in the glaze bowl so one side gets coated with glaze, then lift it from the bowl with a fork. Tap the fork against the rim of the bowl to allow excess glaze to drip off and place the doughnut, glaze side up on the baking paper lined tray. Repeat until all the doughnuts are coated.
Sprinkle goji berries or your favorite toppings onto the wet doughnuts and refrigerate for 30 minutes or until the glaze hardens.
Serve immediately or store in the refrigerator for up to 3 days.
Tip: Shredded coconut, nuts, dried fruits, cacao nibs will also make beautiful toppings. Be creative when decorating your doughnuts!