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Raw Chocolate Mint Doughnuts [Vegan, Gluten-Free]

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These sweet, decadent chocolate mint doughnuts are an amazing raw dessert experience. Dense and gooey, the base is made from dates, oats, and almonds, with some cacao powder. The mint frosting is made up of coconut cream, mint leaves, maple syrup, and some spirulina for color. The chocolate drizzle is your basic and fabulous raw chocolate. These aren't the typical light and fluffy doughnuts you know — and that's okay.

Raw Chocolate Mint Doughnuts [Vegan, Gluten-Free]


For the Doughnuts:

  • 3/4 cup almonds
  • 3/4 cup gluten-free rolled oats
  • 3/4 cup gooey dates
  • 4 tablespoons cacao powder
  • 1/8 teaspoon sea salt

For the Mint Coconut Frosting:

  • 1 cup coconut cream
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 2 tablespoons mint leaves
  • 1/8 teaspoon vanilla powder
  • 1/8 teaspoon spirulina powder, as needed

For the Chocolate Drizzle:

  • 2 tablespoons cacao powder
  • 2 tablespoons maple syrup
  • 2 tablespoons melted coconut oil


To Make the Doughnuts:

  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. 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.
  2. Press the dough into a doughnut mould or shape into doughnuts (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. Leave it in the refrigerator for a couple hours and it will thicken up.
  2. Leave it in the refrigerator for a couple hours and it will thicken up. Dip your doughnuts in the frosting a few times. You might have leftover frosting.

To Make the Chocolate Drizzle:

  1. Stir together the ingredients until you have liquid chocolate. Drizzle over your doughnuts. Sprinkle on some finely chopped pistachios if desired.
  2. Store in the refrigerator for up to a week, or the freezer for a few months.


Makes about 12 mini doughnuts.





Hey! I'm Emily. On my blog – This Rawsome Vegan Life – I share my own recipes, photos and experiences living plant-based. I believe food is love, love is happiness, and happiness depends on health. I am proud to be vegan; each day is a new adventure and I always feel wonderful about how I’m affecting the planet. EAT PLANTS. LIVE LONG. BE HAPPY.



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0 comments on “Raw Chocolate Mint Doughnuts [Vegan, Gluten-Free]”

Click to add comment
11 Days ago

This recipe is not "raw", because the recipe calls for Maple Syrup. Maple syrup is not a "raw" food!

Here is why...

For a food to be considered "raw", some experts state it can not be heated up past 104°F - 120°F. Maple Syrup is boiled at around 219°F when it is being processed!

💥 Maple Facts and Fictions

PLUS...This recipe can only be considered raw, if cold pressed Virgin Coconut Oil is used!

💥 Note: Virgin Coconut Oil: Whether it is raw or not depends on the production methods, if virgin coconut oil produced by expeller pressing, centrifuged or made from coconut milk by fermentation at high temperatures it cannot be regarded as raw and not suitable for raw diets. Only cold pressed (under 40⁰C / 104⁰F) virgin coconut oil can be classified as raw.


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