Raw Vegan Raspberry Chocolate Donuts

By Chef: Amanda Brocket
Posted: September 14, 2017


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These Raw Vegan Raspberry Chocolate Donuts are for those of you who love a good donut, but your tummy doesn’t. Traditional donuts are chock full of gluten which can weaken the gut lining and cause inflammation in the body. This recipe on the other hand, is completely gluten free (and dairy free too!) as well as full of fiber, good fats, antioxidants (thanks to raw cacao!) and is sweetened consciously with a low GI (Glycemic Index) sweetener.

Yield: 6 donuts


  • 2C coconut flour
  • 11/2C almond flour or buckwheat flour
  • 1/2C raw honey or other sweetener of your choice
  • 1T pysillum husk
  • 3T ground flaxseeds
  • 1 dropperful Medicine Flower Vanilla Extract (or normal vanilla essence if you don’t have)
  • 1 dropperful Medicine Flower Raspberry Extract (you can use 1/2C fresh raspberries if you don’t have)
  • Optional: 1 dropperful Medicine Flower Coconut Extract
  • 3T coconut oil (melted)
  • 2T cacao butter (melted)
  • 2C irish moss paste (see my video HERE on how to create irish moss paste) If you don’t have irish moss – sift dry ingredients for a lighter finish and try using agar agar instead)
  • pinch himalayan salt
  • 1t cinnamon
  • water if needed

Double Dipped Chocolate Icing

  • 6T cacao powder
  • 6T raw honey
  • 6T coconut oil (melted)
  • pinch salt
  • 6 drops Medicine Flower Vanilla Extract

Raspberry Pink Frosting

  • 1C walnuts
  • 6T almond milk
  • 6T coconut oil (melted)
  • pinch salt
  • 6 drops Medicine Flower Vanilla Extract
  • 6 drops Medicine Flower Raspberry Extract
  • 6 drops Medicine Flower Coconut Extract
  • 1/4C freeze dried raspberries (or you can use fresh raspberries) + extra to garnish
  • 4T raw honey
  1. Place dry ingredients in food processor and run until it gets a bit sticky.
  2. Place in a bowl and add rest of ingredients and work with hands to combine. Fingers get messy so use food handling gloves if you wish. If mix too dry add water. It should resemble a thick batter.
  3. Form into balls and flatten out on dehydrator tray – punch hole in each donut and dehydrate overnight or until dry on 115°F.
  4. Place in fridge until you are ready to ice.
Chocolate Icing
  1. Whisk ingredients together until combined.
  2. Bring donuts out of fridge and dip donuts in chocolate and pop back on tray and freeze for 10 minutes.
  3. Bring back out of freezer and double dip them in chocolate again and freeze another 10 minutes.
Raspberry Pink Frosting
  1. Combine all ingredients in a blender and blend until smooth.
  2. Drizzle over top of donuts and use the extra freeze dried or fresh rasperries to crush over top.
  3. Freeze for 30 minutes to set. Once set you can place in fridge and serve from fridge.