Donuts! Raw, vegan, and gluten free ones! Can life get more exciting for a gluten free, sweets-loving girl with a penchant for healthy vegan versions of her favourite treats?
Last week, I stopped by one of my favourite restaurants to take out an order of their amazing raw cashew cheese and crackers, and noticed the display of vegan donuts on the counter. Thursdays are ‘donut day’ at this particular all-vegan place, and their selection is really creative, made with clean ingredients, and craving-worthy (cookies and cream, PB+J, maple creme stuffed… ) but unfortunately for me, not gluten free. I left with a cinnamon sugar covered confection for Zach, and decided to experiment once I got home. That night, I made my first version of these chocolate donuts. I adjusted those slightly when I made them again and I think I’ve found a winner! Then I worked on a vanilla cake version, looking for a “lighter” texture and then topping it with a mix of raw and ever-so-slightly toasted coconut. Toasting helps bring out the flavour, I find. I have many more variations of raw donuts on my mind, so you may see others at some point in the future!
I perpetually have a cookbook wish list, and Ashley’s book is right near the top. It’s a book ALL ABOUT GLUTEN FREE DONUTS. Doesn’t that sound amazing? In the meantime though, I have these raw, vegan, gluten free donuts for you and they are pretty amazing too!
I topped the chocolate with a chocolate frosting, but I think a ganache-type glaze would be just as good – just depends on what you’re in the mood for. Still top with the flakey salt, because salt and dark chocolate is a delicious combination. You could also top the chocolate frosted donuts with coconut (I did for a few, and it was perfect). This coconut frosting is too easy, and works really nicely with the vanilla donuts. But again, you could switch things around and use the coconut frosting on the chocolate donuts, or the chocolate frosting on the vanilla ones. Totally up to you – I hope you experiment and enjoy these, and feel quite virtuous as you do!
Double Chocolate Donuts with Fleur de Sel (gluten free, raw, vegan)
- Makes 8-10 small donuts. Adapted from Sadhana Kitchen’s recipe.
- 1/4 c ground flaxseed
- 1/4 c ground raw buckwheat flour (made by grinding raw buckwheat groats in a coffee grinder or small food processor; buckwheat groats can be activated by soaking overnight and then drying before making into flour to improve nutrient availability and ease digestion)
- 1/4 c unsweetened shredded coconut
- 1 c almond flour
- 2 tbsp raw cacao powder
- 6 medjool dates, pitted and soaked briefly in warm water
- 1/2 tsp vanilla extract
- 2 tbsp maple syrup
- 1 tbsp raw lacuma powder
- 2 tsp mesquite powder (optional)
- 1/8 tsp sea salt or pink himalayan salt
- 2 tsp water
Add the dates, vanilla extract, maple syrup, and water to the bowl of a small food processor and pulse to combine. Add remaining ingredients and pulse again, until fully mixed and mixture holds together when pinched.
Using your hands, shape the dough into small balls and then press gently to flatten. Using a glass straw or your finger, push a hole through the centre to shape the donut.
You can dehydrate these at 105 degrees for 1-2 hours, checking after the first hour and removing when dry to touch but still somewhat spongy, to resemble a dense, baked donut. If you do not have a dehydrator, simply eat as is or freeze to firm.
Chocolate Frosting (gluten free, raw, vegan)
- This frosting is adapted from The Rawtarian’s version
- 1/4 c medjool dates, soaked in warm water
- 1 tbsp + 1 1/2 tsp raw cacao powder
- 1 tbsp coconut oil
- 1/4 tsp vanilla extract
- 1 1/2 tsp maple syrup
- a pinch of sea salt, to add to icing
- fleur de sel, to garnish
Allow the dates to soak in warm water for 30 minutes. Reserve soaking water. Add the dates to a mini food processor, and then add the cacao powder, coconut oil, vanilla extract, maple syrup and salt. Add about 1 tbsp of reserved date soaking water (or just regular water), and mix until well combined and no pieces of date remain. Stop mixing intermittently and scrap the sides of the bowl with a spatula, so that everything mixes well together. The frosting should taste rich and sweet – taste and adjust to your liking.
Spread the frosting over each donut, smoothing with a spatula or knife. Sprinkle with fleur de sel, and serve!
Keep leftover donuts in the freezer to maintain freshness. Allow to come to room temperature before eating.
Coconut Frosted Vanilla Donuts (gluten free, raw, vegan)
- Makes 8-10 small donuts
- 1/4 c ground golden flaxseed
- 1/2 c cashew flour (made by grinding raw cashews in a coffee grinder or small food processor)
- 1/2 c ground raw buckwheat flour (made by grinding raw buckwheat groats in a coffee grinder or small food processor; buckwheat groats can be activated by soaking overnight and then drying before making into flour to improve nutrient availability and ease digestion)
- 1/4 c almond flour
- 1/4 c psyllium seed husk
- 1 tbsp + 2 tsp warm water
- 1 tsp vanilla bean powder (or 1 vanilla bean, scraped)
- 1/4 tsp vanilla extract
- 6 medjool dates, pitted and soaked briefly in warm water
- 2 tsp maple syrup
- a pinch of sea salt or pink himalayan salt
Using a small food processor fitted with the “s” blade, add the dates, maple syrup, water and vanilla extract to the bowl and pulse until mostly broken down and no large pieces of dates remain. Add add other ingredients, and process to combine. The mixture should look slightly “sandy”, but will stick together when pinched.
Using your hands, shape the dough into small balls and then press gently to flatten. Using a glass straw or your finger, push a hole through the centre to shape the donut.
You can dehydrate these at 105 degrees for 1-2 hours, checking after the first hour and removing when dry to touch but still somewhat spongy, to resemble a dense, baked donut. If you do not have a dehydrator, simply eat as is or freeze to firm.
Coconut Frosting and Toasted Shredded Coconut (gluten free, high raw, vegan option)
- 2 tbsp unsweetened shredded coconut
- 1/4 c creamed coconut
- 2 tsp raw honey (or use your favourite liquid sweetener, such as maple syrup or raw agave)
- 1/4 tsp vanilla extract
Add the unsweetened shredded coconut to a small pan, and toast lightly over medium heat, stirring often. This will take just a few minutes, so watch closely so that the coconut does not burn. Remove from heat and allow to cool. Add coconut to a ramekin or a small plate and set aside.
Stir the frosting ingredients together until combined, and slightly “fluffy” in texture. Ice the donuts, and dip in toasted coconut.
Keep leftover donuts in the freezer to maintain freshness. Allow to come to room temperature before eating.