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Vegan Raw Doughnuts

Course Breakfast, Dessert
Prep Time 20 minutes
Author Melissa

Ingredients

CHOCOLATE DOUGHNUTS:

  • 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

BEET DOUGHNUTS:

  • 1 cup dates
  • 2 cup oats GF, if needed.
  • ½ cup grated beet, uncooked
  • cinnamon to taste

PINK FROSTING:

  • 2 tablespoon vanilla coconut yogurt
  • few drops of beet juice

CHOCOLATE FROSTING:

  • ¼ cup vegan chocolate
  • 1 teaspoon coconut oil, melted

TOPPING IDEAS:

  • cacao nibs
  • shredded coconut
  • chia seeds
  • nut pieces

Instructions

FOR BEET DOUGHNUTS:

  • 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.

FOR CHOCOLATE DOUGHNUTS:

  • 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.

FOR PINK FROSTING:

  • Scoop yogurt into a small bowl and squeeze a pinch of grated beet to release a few drops of juice into bowl and stir.

FOR CHOCOLATE FROSTING:

  • Heat chocolate and coconut oil in a small microwave safe dish for 10 second intervals, stirring between until melted and smooth.