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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