Raw Donuts With Coconut Cream Glaze
Raw donuts are made from whole, unprocessed plant-based ingredients and as the name suggests, they are not baked or fried. They’re easy to make, require very little equipment and are gorgeous enough to serve as treats at special gatherings. They’re especially beautiful topped with some bright orange Mandarin Peel Powder or rub red Dehydrated Strawberries.
Expert Tips
- The coconut cream MUST BE refrigerated overnight or it won’t firm up.
- If using a hardened coconut cream, break up the lumps with the beaters first then start beating on medium speed. Slowly drizzle in the maple syrup and keep beating until silky smooth and thick.
- Silicone donut moulds are easily found online or in any kitchen stores.
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Raw Donuts With Coconut Cream Glaze
A delicious treat that can be enjoyed at anytime. With a hint of citrus and a coconut cream glaze, you won't be able to stop at one!
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Servings: 6 people
Calories: 2318kcal
Equipment
- Silicone donut mold
- Food processor
Ingredients
- 10 pitted dates, soaked in hot water for 10 minutes*
- 1 cup almond meal
- 2 Tbsp mandarin peel powder, OR 1 Tbsp finely grated orange zest (! 1.5 large oranges)
- 3 tsp coconut oil
- 2 Tbsp maple syrup
- 1.5 tsp vanilla extract
- 1 cup coconut cream, refrigerated overnight for the glaze**
- Toppings of choice – I used extra mandarin peel powder, crushed nuts, rose petals and cacao nibs
Instructions
- Add the soaked dates, almond meal, mandarin peel powder, coconut oil, 1 Tbsp of maple syrup and vanilla extract into a blender. Blend on high until the mixture comes together. This was 20 seconds speed 7 in a Thermomix. It should stick together and not be crumbly when pressed between your fingers. If it’s not – add in an extra date or two
- Press the mixture into a silicon doughnut mould and freeze for one hour. They may need to stay in a little longer if they haven’t firmed up completely
- Just before removing the donuts – Combine the cold coconut cream and the maple syrup in a bowl then mix on a medium to high speed with a hand beater. You want the coconut cream to become quite silky and have increased in size a little. This took about 2 minutes for me. If you are using a coconut cream that has gone hard in the fridge, please see notes below.
- Remove the donuts from the freezer, carefully take them out of their moulds and dip them top down into the coconut cream. Give your wrist a little twist to the right as you pull them up to ensure the glaze sits nicely on the top.
- Sprinkle with your toppings of choice straight away then place them on a plate and back in the freezer for 10 minutes so the coconut cream firms up a touch before you dig in!
Notes
Keep any leftover donuts in the freezer. When ready to enjoy, remove them and let sit at room temperature for about 5 minutes.
*Soak an extra date or two just in case you need to add one in so the mixture sticks together more easily. It’s a great snack if you don’t need it.
** If using a hardened coconut cream – Break up the lumps with the beaters first then start beating on medium speed. Slowly drizzle in the maple syrup and keep beating until silky smooth and thick. You may need to stop on occasion and break up any remaining lumps. If you’re using a Thermomix – Place the coconut cream into the Thermomix and give it a whizz on speed 5 for 2-3 seconds to break it up. Scrape down the sides, insert the butterfly attachment, add 1 Tbsp of maple syrup and mix on speed 4 for 2 minutes. Scrape down the sides again and give it another mix on speed 4 for 1 minute. You should now have a silky, thick coconut cream to dip your doughnuts into. If not, you may need to keep scraping down the sides and blending another one or two times. Be persistent, it will always come together!
Nutrition
Serving: 80g | Calories: 2318kcal | Carbohydrates: 247g | Protein: 37g | Fat: 151g | Saturated Fat: 88g | Sodium: 16mg | Potassium: 2540mg | Fiber: 33g | Sugar: 188g | Vitamin A: 358IU | Vitamin C: 7mg | Calcium: 459mg | Iron: 12mg