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Prep the dates:

• Soak the pitted dates for 1-2 hours in a bowl of water to soften them.

Start by making the doughnuts:

• Preheat the oven to 350 degrees.
• Crack all eggs into a mixing bowl. Separate the whites from the yolks. Place the yolks in your blender.
• Beat the egg whites with a hand mixer until the mixture is frothy and foam-like. This should take 1-2 minutes.
• Scoop the ghee into a glass container (or whatever you use to melt it) on the stovetop. Melt the ghee until it is liquid. (This is important! Don't skip this step)
• Pour the melted ghee inside the blender with the egg yolks. Blend the egg yolks and ghee in a blender until smooth.
• Add the egg yolk-ghee mixture and a pinch of sea salt (ASHLEYR for 15% off) to the frothy egg whites and mix on low with a hand mixer until smooth.
• Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
• Pour the doughnut batter (it will be watery) into a doughnut pan (fill each slot to the top) and bake at 350 degrees for 7-10 minutes. They're done once they're puffed up and cooked through. The batter should yield around 12 doughnuts.
• Note: these doughnuts will deflate a little after taking them out of the oven, but they retain their shape best if you take them out of the oven as soon as you start to see them puff up. Once you see them start to rise, remove them immediately.
• Remove the doughnuts from the oven once they're done and allow them to cool.

Make the date glaze:

• Melt the ghee on the stovetop.
• Add the soaked dates and melted ghee to a blender. Blend until a date paste forms. There will be melted ghee that will not blend and the paste will be chunky. This is normal.
• Transfer the mixture (including the unblended ghee) to a small bowl. Place the bowl in the refrigerator.
• Check on the mixture in about 5 minutes. The ghee should have firmed up, and you should be able to mix the dates and ghee into a smooth paste. Once the ghee becomes soft like the date paste (it will lose its transparency and regain its yellow color), mix and form the glaze.

Make the bacon.

• Transfer the bacon to a pan, cook it, set it aside to cool.
• Once cooled, break it into little pieces.

Glaze the doughnuts.

• Take the date paste and glaze the top of the doughnuts. I use my hands to do this since the paste is sticky.

Top the doughnuts.

• Sprinkle the bacon pieces on top of the glazed doughnuts.
• Serve immediately, or place them in the fridge, allow them to firm up a bit, and serve later. I recommend allowing them to firm up in the fridge.
• Enjoy! These are wonderful.