Chocolate Coconutty Raw Donuts

Oh how I love thee! Chocolate Coconutty Raw Donuts are one of my favourite raw treats I’ve ever made.

Whenever one of my girls receives an invitation to a birthday party, the invite turns into a perfect excuse for us to create a new yummy V/GF treat. I always send the girls with a ‘healthy’ treat of their own. This way they are never left out of celebrations, don’t have to politely decline food colouring, refined sugars, or explain their wheat and dairy allergies.

Kids can be quite cruel.. My daughter was bullied this year over not wanting to try cheese made from dairy. She made it quite clear she gets a really bad upset tummy when she eats any form of dairy. But the nagging, teasing and ‘double dog daring’ continued. At 7 years old, without Mommy to stand up for her, she caved, took the cheese and ate it. Sadly, at home she paid the consequence with explosive diarrhea and severe stomach pain for hours.

Fortunately, she stands up for herself now, and the same goes for refined sugar. She gets horrible headaches and has learnt to say no thank you whenever offer candy.

Typical supermarket birthday cakes and cupcakes are full of sugar, wheat, dairy, food colouring, nasty preservatives and a whole bunch of ingredients you cannot pronounce. All of which both girls have sensitivities to. And all of which lead to long term health problems. If you are curious how to make some healthy sugar swaps, download my FREE Sugar Swap Guide.

I felt inspired to make donuts, so rather than create a whole new recipe I’m using my Raw Chocolate Coconutty Cupcake recipe. Feel free to great creative, you can make bars out of it, or use any medium-large individual shaped silicone mold. (hearts for valentines day and Christmas trees or Stars around Christmas make wonderful treat shapes too).

These treats are crazy simple to make, and quick to whip up if you are pinched for time. They are a fun healthy alternative treat to make with your kids. We made a batch of these at Serena’s 7th birthday party and each child decorated their own. I loved hearing the excited chatter at pick up time when her friends shared with their parents how yummy and HEALTHY their donuts were. Naturally I shared the recipe.

The Chocolate Coconutty Raw Donut recipe is equally delicious all on it’s own. Roll into balls and voila, you have donut holes!! A great picnic or potluck dessert to take with you. The texture is chewy, gooey and rich. But you don’t get a nasty sickly feeling after eating them – no sugar and no wheat!

This recipe is:

vegan, gluten free, refined sugar free
fun for the kids, dinner parties
nutritious, full of fiber and delicious!

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Chocolate Coconutty Raw Donuts

Ingredients

Chocolate Coconutty Raw Donuts:

• ½ cup pitted dates; presoaked and strained*
• 1½ cups almond meal
• ½ cup unsweetened shredded coconut
• ¼ cup raw cacao
• 2 tbsp coconut oil
• 1 tbsp maple syrup

Optional Toppings:

• Unsweetened shredded coconut natural food colouring (here I used: 1 tbsp shredded coconut and ⅛ tsp pitaya powder).

Simple Chocolate Glaze:

• 1/2 cup coconut oil; soft
• ½ cup coconut butter*
• ½ cup cacao powder
• ½ cup maple syrup; or sweetener of choice
• 1 tsp vanilla powder
• Pinch himalayan salt

Instructions

DOUGHNUTS INSTRUCTIONS

1. Process all donut ingredients in a food processor until mixture starts to form and sticks together. Divide this mixture between 6 silicone donut mold shapes and press firmly to create donut shape. Freeze for 30 mins to set.

2. Prepare the chocolate fudge sauce by mixing the glaze ingredients together in a double boiler. (see instructions below) reduce to a strong simmer.
   

3. Bring to room temperature. Unmold the donuts carefully and dunk each donut into the glaze mixture to coat, then set on a piece of parchment paper, immediately sprinkle with flowers or other toppings (if using). Return to the freezer to set for another 20 mins or so and enjoy! Keep leftover donuts frozen or refrigerated until further use.

SIMPLE CHOCOLATE GLAZE INSTRUCTIONS

1. In a high speed blender add all ingredients and blend until rich and creamy (be careful not to over blend, or the oils will seperate).

   or,

   Place all ingredients in a double boiler, over low-medium heat mix until melted and smooth, keep whisking; careful not to over heat.

DOUBLE BOILER HOW TO

1. Place a medium to large saucepan on the stove – this is the base. Bring to a boil 1-3 inches of water, then reduce heat to medium-low until the water simmers.

2. Place a smaller pan or heat-proof mixing bowl on top – make sure it fits snugly over the saucepan, trapping most of the steam between them. Leave at least 4 inches of space between the bases of the two containers.

3. Heat the ingredients in the smaller container, stir to ensure even temperature.

Recipe Notes

• * Coconut butter is optional, you can use just coconut oil, depends on how creamy you want it
• Edible dried flowers, chopped nuts/seeds  are alternative toppings
• Make sure a little steam can escape through the gap between the saucepans – safety first
• In a bowl, combine shredded coconut and a small scoop of pitaya powder and stir until coated
• To soak dates, place in a glass bowl and cover in warm water and let stand for 3- minutes, or for a quick soak – not raw cover with boiling water and soak for 10 mins. Then strain the water
• For pink colouring use: pitaya powder For blue use: Blue Majik
• For green use: matcha, chollera
• For red use: beet powder
• For purple use: butterfly tea powder
• For yellow use: turmeric powder