Raw Vegan Nut Doughnuts With Pink Raspberry Icing

Ah, what a beautiful rawesome life! Raw vegan dougnuts are still doughnuts, and I don’t care what others might think! Actually, these raw vegan nut doughnuts are probably the most delicious I have ever made (and you can imagine I have made many dougnuts, probably more than I can remember).

These raw vegan nut dougnuts have many advantages, such as you don’t have to use a doughnut baking tray, preheat oven etc. This all means you avoid a possible burning of doughnuts and no baking makes all the process MUCH faster.

This mixture is all about different kinds of nuts. That means that unfortunately, these raw vegan nut doughnuts are not suitable for people with nut allergies. Sorry, guys! But especially for you, I am working on other doughnut recipes which come to my blog pretty soon. Stay tuned for that!

You don’t have to be afraid of eating nuts. Did you know that nuts can actually help you lose weight? They supply your body with ‘healthy fats’. For more information about how to lose weight on a vegan diet, check this article.

If you like nuts, you might like to try:

4 Vegan Homemade Granolas

Cashew And Cinnamon Iced Coffee

Tofu Stir-Fry With Peanut Butter Sauce

This nut mixture is amazing not only for doughnuts. You can also make bars, tarts, protein balls or even the whole cake! This nut texture is just sticky enough to form whatever shape you want it to be. On the other hand, it’s not too sticky and that’s truly great. You don’t have to grease your doughnut moulds if they are made of silicon or non-sticky material.

By making raspberry icing, you can make as many pink shades as you wish. You can even leave some of the doughnuts plain. You can sprinkle your raw dougnuts with your favourite colourful sprinkles, such as hearts, stars etc, with shredded coconut or crushed nuts. It’s up to you. I used dried edible flowers, shredded coconut mixed with almond meal and colourful star-shaped sprinkles. Have fun!

These raw nut doughnuts are dairy-free and gluten-free.

Raw Vegan Nut Doughnuts Recipe

Preparation time: 50-60 minutes

Cooking time: no cooking

Serving: 6-7 big doughnuts, 12 small doughnuts

Ingredients:

For doughnuts:

1 1/2 fresh or dried dates, pitted

1 cup unsalted raw almonds

1 cup unsalted raw cashews

2/3 cup raw hazelnuts

1/3 cup desiccated coconut

1/3 cup raw cocoa powder

1/3 almond meal

1 1/2 tbsp black or white chia seeds

2 tbsp peanut butter

For pink raspberry icing:

1 cup powdered sugar (icing sugar)

a few tsp full-fat coconut milk (I used 3 tsp)

1/2 – 1/4 tsp raspberry juice (used from defrosted raspberries or mashed fresh raspberries)

Instructions:

1. Put dates in a hot water. Cover with a lit and leave it for about 10 minutes. Then rinse, drain, and place them in a high-speed food processor. Process them until you get a very smooth date paste.
2. Add all the nuts to the food processor and blend until you get a mostly smooth mixture. Then add the rest of the ingredients and pulse a few time until the mixture is very well combined and hold together. If it doesn’t hold together, add a splash of water to make it stickier.
3. Press the mixture into a silicon or non-sticky doughnut mould using your wet fingers. Place in a freezer and leave it for at least 30 minutes.
4. Meanwhile, make the pink raspberry icing. Whisk together powdered sugar and coconut milk. The icing mixture should be quite thick and not too runny. Add raspberry juice for a pretty pink colour. You really need just a tiny amount of raspberry juice to get a light pink colour. If you wish to achieve a darker colour, then add 1 tsp raspberry juice. If you wish to have different shades of a pink colour, then separate icing mixture in separated containers. You can leave one container white just as I did.
5. Dip dougnuts in the icing mixture and place them on a cooling tray. If you like your icing thicker, then repeat this step for a double dipping. Put in on a cooling tray and place the doughnuts in a freezer for additional 10-15 minutes.
6. Decorate with your favourite toppings: sprinkles, shredded coconut, melted chocolate, or edible flowers.
7. Store these doughnuts in a fridge up to 5 days.
8. Enjoy!

Klara Walterova

Klara is a professional freelance writer for hire. She offers web content, blog posting, ghostwriting and copywriting. She writes for a healthy lifestyle, wellness and travel websites. She focuses on veganism and the vegan diet. When she's not writing, she develops new tasty vegan recipes, travels the world or plays with her cats. Please contact her for her online writing services on her website writtenbyvegan.com or visit her Instagram profile @writtenbyvegan.