Sweetheart donuts

Sweetheart donuts

By
From
Pana Chocolate, The Recipes
Makes
12
Prep
25 mins
Photographer
Armelle Habib, Chris Middleton

Donut worry, be happy. See what we did there? These stunning raw vegan donuts are one of a kind, delightful in flavour with a shimmery glaze. Perfect to share with that special someone (or not, we don’t judge).

Ingredients

Quantity Ingredient
1 quantity see method for ingredients
dehydrated rose petals, to garnish

Donut dough

Quantity Ingredient
80g cashew meal
60g desiccated coconut
45g activated buckwheat flour
45g brazil nut flour
pinch himalayan pink salt
1/2 lemon, zested and juiced
45ml coconut nectar
1 drop lemon essential oil

Equipment

Quantity Ingredient
food processor
mini donut mould/tin, (or similar)
dehydrator
bain‑marie

Method

  1. Blitz the cashew meal, desiccated coconut, buckwheat flour and Brazil nut flour in a food processor until fine.
  2. Transfer the mixture to a bowl, then add salt, lemon zest and juice, coconut nectar and lemon essential oil. Massage the mixture with your hands to combine.
  3. If you own a donut mould tin, divide the dough into heaped tablespoon-sized portions and roll each portion into a ball.
  4. Push each portion down into the tin to ensure it takes the donut shape, then tap out onto the bench. If you don’t have a donut mould, roll the dough out between two sheets of baking paper until it is 2 cm thick, then cut out using a 4 cm cookie cutter. Cut a hole approximately 1 cm in the middle of each donut.
  5. Place the donuts on a dehydrator tray and dehydrate at 40°C for 12 hours.
  6. Assembly:

    Carefully dip each of your donuts into the glaze. Garnish with dehydrated rose petals.

Note

  • If you prefer, you can also eat this donut mixture without dehydrating it – just set it in the fridge for 15 minutes.
Tags:
Chocolate
sweets
vegan
raw
organic
refined sugar-free
dairy free
gluten free
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