Nothing says love more than homemade custom treats! Surprise your Valentine with these super simple Vegan Raw Doughnuts. Made with grated beet for a festive pink, loads of nutrition, and of course chocolate for a decadent treat. and so simple to make, your sweetie is sure to love them!
Valentine's Day is just around the corner and whether you celebrate or not, these Raw Vegan Doughnuts are a delight. They're simple to make, naturally sweetened and colored with a surprising ingredient. Beets give these doughnuts their vibrant hue.
For a baked doughnut, try this cinnamon doughnut holes or this veggie packed spinach version.
ingredients
- dates
- oats
- almond meal
- cacao or cocoa powder
- shredded coconut
- beet
- cinnamon
- non dairy yogurt
- toppings
See recipe card below for quantities.
instructions
For the beet version, soak dates in hot water for about 10 minutes to soften. Drain and transfer the dates to the bowl of food processor. Blend until a paste. Add 1 cup of oats and cinnamon and process until a sticky dough forms. Add remaining cup of oats and grated beet and pulse to combine. The dough should hold together when pressed with fingers. Transfer dough to a flat surface and press out in an even layer about 1 inch in thickness to use cookie cutters. Or free form shapes with hands.
For the chocolate version, soak dates in hot for about 10 minutes to soften. Drain and transfer the dates to the bowl of food processor. Blend until a paste. Add cacao powder, almond meal and ¾ cup of oats and pulse until a sticky dough forms. Pulse in remaining oats and coconut to combine. Follow the same steps as above to to cut out or form shapes.
For the frosting, use non dairy yogurt colored with a few drops of beet juice or food coloring. Alternatively, melt chocolate and drizzle or drip tops of doughnuts.
substitutions
- Gluten free - Be sure oats are certified gluten free, if needed.
- Almond meal - use additional oats instead of almond meal to keep nut free.
variations
- Beets - use berries such as strawberries or raspberries instead of beets.
- Toppings - use melted chocolate, cacao nibs, nut pieces or sprinkles, if desired.
equipment
Fortunately, you don’t have to have a doughnut pan or even an oven to make these oh so delicious and healthy raw treats. All you need is a food processor.
storage
Store these raw doughnuts in a container in the refrigerator for up to a week.
top tip
This recipe is really just a basic guideline. Don’t like beets? Use berries. Not a fan of coconut? Switch it out for nuts. The main thing is to make sure the dough holds together. Other than that get creative and add what you like, decorate them with what you have on hand, and have fun!
If you try the raw doughnuts I'd love to see how they turn out! Snap a pic and tag @weelittlevegans on Instagram so I'll be sure to see it.
- 1 cup dates
- 1 ½ cup oats GF, if needed.
- 1 cup almond meal or more oats
- ¼ cup cacao powder
- ½ cup shredded coconut
- 1 cup dates
- 2 cup oats GF, if needed.
- ½ cup grated beet, uncooked
- cinnamon to taste
- 2 tablespoon vanilla coconut yogurt
- few drops of beet juice
- ¼ cup vegan chocolate
- 1 teaspoon coconut oil, melted
- cacao nibs
- shredded coconut
- chia seeds
- nut pieces
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Soak dates in hot water for 10-15 minutes to soften. Drain and transfer to bowl of food processor. Blend until a paste. Add 1 cup of the oats and cinnamon and process until a sticky dough forms. Pulse in remaining oats and grated beet just to combine. The dough should hold together when pressed between your fingers.Transfer dough to flat surface and use cookie cutters or free form shapes with hands. Frost and decorate, if desired. Refrigerate or place in the freezer to firm up a bit before serving.
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Soak dates in hot water for 10-15 minutes to soften. Drain and transfer to bowl of food processor. Blend until a paste. Add cacao powder, almond meal, and half of the oats and process until a sticky dough forms. Pulse in remaining oats and coconut just to combine. The dough should hold together when pressed between your fingers. Transfer dough to flat surface and use cookie cutters or free form shapes with hands. Frost and decorate, if desired. Refrigerate or place in freezer to firm up a bit before serving.
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Scoop yogurt into a small bowl and squeeze a pinch of grated beet to release a few drops of juice into bowl and stir.
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Heat chocolate and coconut oil in a small microwave safe dish for 10 second intervals, stirring between until melted and smooth.
Did you make this recipe? Let me know!