Chocolate Mint Donuts

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Just a heads up: these raw vegan donuts will not be the light, fluffy, warm, doughy things you may have eaten in the past (or present…no judgement…). These are more dense in texture, yes, but they’re also equally dense with ingredients your body will actually thank you for consuming (coconut cream,  almonds, cacao, dates, spirulina, real vanilla powder, etc), something that just cannot be said for your average donut from the donut shop.

Ingredients

Donuts

• 3/4 cup almonds
• 3/4 cup rolled oats
• 3/4 cup gooey dates
• 4 tablespoons cacao powder
• 1/8 teaspoon sea salt

Mint coconut frosting:

• 1 cup coconut cream
• 1/4 cup melted coconut oil
• 1/4 cup maple syrup
• 2 tablespoons mint leaves
• 1/8 teaspoon vanilla powder
• 1/8 teaspoon spirulina powder, as needed

Chocolate drizzle

• 2 tablespoons cacao powder
• 2 tablespoons maple syrup
• 2 tablespoons melted coconut oil

Instructions

To make the donuts

1. Grind the oats and almonds into flour in a high speed blender, add the cacao and salt and blend for a second so they’re evenly mixed.
2. Add the dates and blend until you get a moist, thick dough that holds its shape. Or else transfer to a food processor and add the dates then, if your blender isn’t very powerful.
3. Press the dough into a donut mold or shape into donuts (or make into bars) and leave in the freezer until solid: it’ll take 40 minutes or so. Keep in the freezer until they’re ready to be dipped in the mint frosting.

To make the frosting

1. Blend all the ingredients until smooth, or whisk by hand. Add the spirulina in very small amounts until you get the colour you want. It will be very liquid at this point but don’t worry! Leave it in the fridge for a couple hours and it will thicken up.
2. Dip your donuts in the frosting, I did this a few times for each donut. You might have leftover frosting but I don’t see this as a problem in any way.

To make the chocolate drizzle

1. Stir together the ingredients until you have liquid chocolate.
2. Drizzle over your donuts. Sprinkle on some finely chopped pistachios if desired. Enjoy! Store in the fridge for up to a week, or the freezer for a few months.