Coconut Mint Chocolate Donuts

Name: Coconut Mint Chocolate Donuts
Prep time: 30 min
Cook time: 40 min
Yield: 12 mini donuts
Cuisine: American
Ingredients: 3/4 cup almonds; 3/4 cup rolled oats; 3/4 cup dates; 4 Tbsp cacao powder; 1/3 tsp sea salt; 1 cup coconut cream; 1/4 cup coconut oil ((melted)); 1/4 cup maple syrup; 2 Tbsp mint leaves; 1/3 tsp vanilla powder; 1/3 tsp spirulina powder ((as needed)); 2 Tbsp cacao poweder; 2 Tbsp maple syrup; 2 Tbsp coconut oil ((melted))

Posted on September 10, 2016 by Emily Von Euw in Desserts

Serves

Level

Moderate

Ingredients

Ingreds.

Total

1 hour

Serves

Level

Moderate

Ingredients

Ingreds.

Total

1 hour

Who doesn't love a good donut now and again? These raw coconut mint chocolate donuts are not gonna be exactly like conventional donuts in terms of texture, but they are sure darn good! Yummy, scrumptious, and made from much more wholesome ingredients than traditional donuts!

Ingredients

Donuts

3/4 cup almonds
3/4 cup rolled oats
3/4 cup dates
4 Tbsp cacao powder
1/3 tsp sea salt

Mint Coconut Frosting

1 cup coconut cream
1/4 cup coconut oil (melted)
1/4 cup maple syrup
2 Tbsp Mint leaves
1/3 tsp vanilla powder
1/3 tsp spirulina powder (as needed)

Chocolate Drizzle

2 Tbsp cacao poweder
2 Tbsp maple syrup
2 Tbsp coconut oil (melted)

Servings: mini donuts

Units:

Directions

Prep

30 min

Total

40 min

To make the donuts

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.
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.
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

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!
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

stir together the ingredients until you have liquid chocolate. Drizzle over your donuts.
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.

Nutritional Information (per serving)

Calories: 231kcalFat: 16gCarbs: 22gProtein: 3g

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Chef: Emily Von Euw

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.

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