Raw doughnuts – with coconut cream glaze

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Raw doughnuts are hands down one of my favourite treats. I’ve been making them for years, as a way to replace the not so wholesome doughnuts I enjoyed as a kid.

They’re easy to make, require very little equipment and they’re both nourishing and health promoting to boot. I also really love the little hint of citrus in these. It comes from the addition of mandarin peel powder. If you’re yet to make that though, citrus zest will work just fine too.

Raw doughnut on a blue platePin

Health benefits of raw doughnuts and raw desserts

If you haven’t tried raw desserts like these doughnuts before you’re in for a treat. It’s not often you can associate health benefits with your dessert but in this instance, you can!

Raw desserts contain ingredients that have not been heated above 48 degrees Celsius (118F)… or not heated at all. This means that they retain an abundance of vitamins, minerals, antioxidants and enzymes – some of which can be lost in the cooking process.

So, indulging in these raw doughnuts means you’re actually filling yourself with nutrients. Isn’t that fab? Raw desserts for the win!

Raw doughnuts pressed into mouldsPin

A word on the coconut cream glaze

First thing to note is that the coconut cream needs to be refrigerated overnight. So don’t forget to do that.

Next, is that I tried the glaze with two different kinds of coconut cream. One that stayed liquid but thick when chilled. The other that separated leaving the hardened coconut cream on top, and the liquid underneath. Both worked fine, but the latter is just a little more fiddly. I know this certainly happens with the brand I use most – Honest to Goodness.

If you will be using a coconut cream that you know goes hard in the fridge, check the recipe notes below before you start. I have some tips there to help ensure your glaze is nice and silky so don’t miss those.

And as to the doughnut mould…. this is quite easy to come by. They are readily available online or on occasion, can also be found in kitchen stores. Silicon is not something I will cook in, but I’m quite comfortable using it for raw desserts.

Are you a raw dessert lover? Let me know your favourites in the comments.

Raw Doughnuts - Four glazed doughnuts on a cooling rackPin

Raw doughnuts with coconut cream glaze

A nourishing 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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Course: Dessert
Cuisine: Raw Foods
Keyword: Doughnuts, Raw
Prep Time: 10 minutes
Cooling time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 people
Calories: 2318kcal


  • Silicone doughnut tray
  • Food processor


  • 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


  • 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 silicone 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!


Keep any leftover doughnuts in the freezer. When ready to enjoy, remove them and let sit at room temperature for about 5 minutes.
*I always think it wise to soak an extra date or two just in case you need to add one in so the mixture sticks together more easily.
** 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!


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

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