Coconut Mint Chocolate Donuts
Coconut Mint Chocolate Donuts
Prep
30min
Total
40min
Servings
12
Ingredients
13
Level
Moderate
Prep
30min
Total
40min
Servings
12
Ingredients
13
Level
Moderate
Recipe by:Emily Von Eux
Coconut Mint Chocolate Donuts
Prep:30minTotal:40minServes:12
Ingredients
Donuts
Mint Coconut Frosting
Chocolate Drizzle
Directions
To make the donuts
  1. Grind the oats and almonds into flour in a high speed blender, add the cacao and salt and blend for a second so they’re evenly mixed.
  2. Add the dates and blend until you get a moist, thick dough that holds its shape. Or else transfer to a food processor and add the dates then, if your blender isn’t very powerful.
  3. Press the dough into a donut mold or shape into donuts (or make into bars) and leave in the freezer until solid: it’ll take 40 minutes or so. Keep in the freezer until they’re ready to be dipped in the mint frosting.
To make the frosting
  1. Blend all the ingredients until smooth, or whisk by hand. Add the spirulina in very small amounts until you get the colour you want. It will be very liquid at this point but don’t worry!
  2. Leave it in the fridge for a couple hours and it will thicken up. Dip your donuts in the frosting, I did this a few times for each donut. You might have leftover frosting but I don’t see this as a problem in any way.
To make chocolate drizzle
  1. stir together the ingredients until you have liquid chocolate. Drizzle over your donuts.
  2. Sprinkle on some finely chopped pistachios if desired. Enjoy! Store in the fridge for up to a week, or the freezer for a few months.
Ingredients
Donuts
Mint Coconut Frosting
Chocolate Drizzle
Directions
To make the donuts
  1. Grind the oats and almonds into flour in a high speed blender, add the cacao and salt and blend for a second so they’re evenly mixed.
  2. Add the dates and blend until you get a moist, thick dough that holds its shape. Or else transfer to a food processor and add the dates then, if your blender isn’t very powerful.
  3. Press the dough into a donut mold or shape into donuts (or make into bars) and leave in the freezer until solid: it’ll take 40 minutes or so. Keep in the freezer until they’re ready to be dipped in the mint frosting.
To make the frosting
  1. Blend all the ingredients until smooth, or whisk by hand. Add the spirulina in very small amounts until you get the colour you want. It will be very liquid at this point but don’t worry!
  2. Leave it in the fridge for a couple hours and it will thicken up. Dip your donuts in the frosting, I did this a few times for each donut. You might have leftover frosting but I don’t see this as a problem in any way.
To make chocolate drizzle
  1. stir together the ingredients until you have liquid chocolate. Drizzle over your donuts.
  2. Sprinkle on some finely chopped pistachios if desired. Enjoy! Store in the fridge for up to a week, or the freezer for a few months.
Directions
To make the donuts
  1. Grind the oats and almonds into flour in a high speed blender, add the cacao and salt and blend for a second so they’re evenly mixed.
  2. Add the dates and blend until you get a moist, thick dough that holds its shape. Or else transfer to a food processor and add the dates then, if your blender isn’t very powerful.
  3. Press the dough into a donut mold or shape into donuts (or make into bars) and leave in the freezer until solid: it’ll take 40 minutes or so. Keep in the freezer until they’re ready to be dipped in the mint frosting.
To make the frosting
  1. Blend all the ingredients until smooth, or whisk by hand. Add the spirulina in very small amounts until you get the colour you want. It will be very liquid at this point but don’t worry!
  2. Leave it in the fridge for a couple hours and it will thicken up. Dip your donuts in the frosting, I did this a few times for each donut. You might have leftover frosting but I don’t see this as a problem in any way.
To make chocolate drizzle
  1. stir together the ingredients until you have liquid chocolate. Drizzle over your donuts.
  2. Sprinkle on some finely chopped pistachios if desired. Enjoy! Store in the fridge for up to a week, or the freezer for a few months.
Notes

coconut-chocolate-mint-donuts

Emily Von Euw

Chef: 

Creator of This Rawsome Vegan Life, a blog dedicated to sharing wholesome raw, vegan recipes and information about the lifestyle. Emily von Euw has recently released her first cookbook all about raw desserts called Rawsome Vegan Baking.