Raw Vegan Raspberry Chocolate Donuts

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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.

 

Ingredients

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

Instructions

Donuts
  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.
Amanda BrocketAbout Amanda Brocket

Amanda is a qualified Raw Food Teacher, Chef, Coach, published author and founder of The Raw Food Kitchen. She can also be found blogging about raw food on the The Huffington Post. Amanda loves connecting with and inspiring people to get on their raw journey, with live events, workshops and retreats in Sydney and Bali, as well as offering transformational online programs.

The Raw Food Kitchen came about when Amanda battled systemic candida for over 5+ years, which left her a sick, bloated, insomniac shell of her former self. Realizing conventional medicine was not helping her (in fact was making her even more unwell) she started out on a search for a true path to wellness. It was during this time she discovered the raw foods philosophy. Within two months of going raw she had healed herself of her health condition.

Now she is sharing the power of a raw food diet by teaching and inspiring others to help heal their bodies, learning what it means to feel truly nourished, gain more energy and vitality and change the way we think about the word "diet".

Check out the website for inspirational articles and free yummy raw food recipes. Also check out her latest delicious raw food recipe book The Raw Food Kitchen Book, lots of your old favorites done in a healthier, healing way!

Follow Amanda on social media:

Facebook: facebook.com/therawfoodkitchen

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