This raw vegan donut is gluten-free, dairy-free, nut-free and processed sugar-free, but still incredibly flavorful! Figs and apple give the dough a touch of sweetness and the moistness it needs to create a moist, cake-like dough, topped raw cacao glaze and colorful quinoa sprinkles to finish it off!

Raw Chocolate Glazed Doughnuts [Vegan, Gluten-Free]

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Calories

540

Serves

8

Cooking Time

150

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Ingredients

For the Donut:

  • 2 cups oat flour
  • 1 cup shredded coconut
  • 4 tablespoons chia seeds
  • 1 tablespoon ground psyllium husk
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla bean
  • 1/4 teaspoon Himalayan pink salt
  • 8 dried figs, soaked for 2 hours to rehydrate
  • 1 cup grated apple

For the Chocolate Glaze:

  • 1/2 cup raw cacao
  • 1/2 cup coconut oil
  • 2-3 tablespoons maple syrup
  • Pinch Himalayan pink salt

For the Yellow Sprinkles:

  • 4 tablespoons dried quinoa grains
  • 2 tablespoons turmeric powder
  • 1/4 cup hot water
  • 1 teaspoon maple syrup

For the Pink Sprinkles:

  • 4 tablespoons dried quinoa grains
  • 4 strawberries, juiced
  • 1 small beet, juiced
  • 1 teaspoon maple syrup
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Preparation

For the Donut:

  1. Combine all the dry ingredients a food processor, pulse until well combined. Add the wet ingredients and process until a sticky dough forms.
  2. Split the dough into 8 equal parts and form into tennis ball sized balls. Space evenly on a mesh liner over the dehydrator tray.
  3. Wet your hands and begin to form each donut by pressing your thumb into the center. Keep wetting your hands and smooth the edges until you form an even round donut shape. Rinse and wet hands again between forming each dough ball.
  4. Once formed, dehydrate at 145°F for 2-3 hours. Check periodically to avoid over-drying or cracking. You want a harder outside and soft, cake-like inside.
  5. Remove from dehydrator and allow to cool for 15-20 minutes before pouring the chocolate glaze and sprinkles on.

For the Chocolate Glaze:

  1. Combine all ingredients in a high-speed blender, blend until creamy smooth and slightly warm.
  2. Drizzle the glaze on top of the donuts, sprinkle with the colored quinoa sprinkles, then allow to set at room temp until hardened.

For the Yellow Sprinkles:

  1. In a small bowl, whisk together the turmeric powder, hot water and maple syrup. Stir in the quinoa and allow to soak in the mixture for while the donuts are dehydrating, stirring occasionally.
  2. After 1-2 hours, strain the quinoa grains and pour the liquid mixture out.
  3. Layer evenly on top of a dehydrator sheet and dehydrate for 1 hour while the donuts finish up. Once dry, sprinkle on top of the glazed donuts before the glaze hardens.

For the Pink Sprinkles:

  1. In a small bowl, whisk together the beet/strawberry juice with the maple syrup. Stir in the quinoa and allow to soak in the mixture for while the donuts are dehydrating, stirring occasionally.
  2. After 1-2 hours, strain the quinoa grains and pour the liquid mixture out.
  3. Layer evenly on top of a dehydrator sheet and dehydrate for 1 hour while the donuts finish up. Once dry, sprinkle on top of the glazed donuts before the glaze hardens.
   
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Nutritional Information

Per Serving: Calories: 540 | Carbs: 56 g | Fat: 30 g | Protein: 14 g | Sodium: 21 mg | Sugar: 13 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.