Raw Cranberry Pumpkin Spiced Donuts

By Chef: Amie Sue
Posted:  May 29, 2015


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These donuts can be enjoyed right away!The cranberries add a wonderful sweet, chewiness to the donut, and the pumpkin spice skids in under the radar offering up a warming flavor note. This recipe is taste wise and health wise!

Yield: 13


  • 1 1/2 cups dried coconut, fresh ground
  • 2 cup raw almonds, soaked & dehydrated
  • 1/4 cup raw coconut flour
  • 1/3 cup raw coconut crystals
  • 1 tsp ground cinnamon
  • 3/4 tsp pumpkin spice
  • 1/2 cup date paste
  • 1/3 cup coconut oil, melted
  • 2-4 Tbsp water
  • 1/4 cup chopped dried cranberries
  • 1 tsp vanilla extract
  1. Place the coconut in the food process, fitted with the “S” blade. Process until it breaks down to a small crumble. Pour into a medium sized bowl. Do this same process with the almonds.
  2. Add to the bowl; coconut flour, coconut sugar, cinnamon, and pumpkin spice. Mix all the dry ingredients together.
  3. Add the date paste, coconut oil, cranberries and vanilla. With your hands, mix the batter together. If the batter doesn’t stick together well when pinched, add 1 Tbsp of water at a time, until it does so.
  4. With a 2 Tbsp ice cream scoop, level off each portion and roll into a ball. Flatted the ball on a cutting board. Using a small cookie cutter, remove the center… creating a donut hole! 🙂 Now you have your donut shape.
  5. Dehydrate at 115 degrees (F) for 4 hours to dry the outside, leaving the inside moist.
  6. OR… skip the drying process, enjoy right away or place in the fridge for a few hours to chill and firm up.
  7. Store in an airtight container on the counter (if dehydrated) or in the fridge.