Mostly raw vegan donuts sweetened with dates and topped with a coconut cacao cream. These can be made as mini tarts or mini donuts!
These raw vegan donuts came about after testing raw desserts for a long time with little success. I used the traditional method of soaking cashews and almonds overnight for the base, but they would never come out the way I wanted. Instead of using expensive nuts, I used dates, shredded coconut and almond meal as the main ingredients for the base. With a bit of coconut oil, and the most magical silicone mini donut molds, these cute little vegan treats were born!
It’s all about the silicone molds, when making raw desserts! They’re a game-changer for popping the desserts out without breaking them or cracking the tops. I wish I had figured that out sooner, because I destroyed so many desserts by trying to use other types of molds.
These mostly raw vegan donuts are super rich, refined sugar-free and can be made into little tarts if you fill up the entire donut mold. This makes enough for 8 mini donuts or tarts, and you could easily use this recipe to make one smaller raw cake.
The top coconut and cacao cream is made with one can of coconut cream, raw cacao powder, coconut oil and maple syrup. I VERY quickly melted it on the stove, literally for only about 10 seconds, then poured it into the molds and popped them into the freezer once the mixture cooled off.
I topped mine with raw cacao powder, frozen blueberries and a few with shredded coconut. I’d recommend keeping these in the freezer until you’re ready to serve them, and letting them thaw out for about 15 minutes before eating. I kept the leftovers in my freezer for two days and they were still delicious as ever!
Raw Vegan Donuts & Coconut Cacao Cream
|Prep:||Yield: makes 8 mini donuts|
- 1/2 cup shredded coconut
- 10 dates, pitted
- 2 tbsp coconut oil, melted
- 2 tbsp maple syrup
- 1/2 cup almond meal
- 3 tbsp cacao powder
- 1 can coconut cream, just the cream - roughly 5 oz
- 2 tbsp maple syrup
- 2 tbsp coconut oil
- optional: frozen blueberries
- In a high power blender, mix together the pitted dates, shredded coconut, coconut oil, maple syrup and almond meal. You'll need to scrap down the sides and blend a few times until you get a nice, sticky consistency. You'll know it's ready when you can pull out a small amount of the mixture and it stays together very easily.
- Fill 8 mini donut molds about half way with the base mixture, making sure to push it down evenly and that it's all sticking together in the molds.
- Set in the fridge for at least 3 hours or overnight.
- To make the coconut cacao cream, very quickly melt the coconut oil, coconut cream, maple syrup and coconut oil in a pan over low heat. This should only take about 10 seconds.
- Fill the remaining half of the molds with the coconut cacao cream, filling it to the top. Let it cool off before transferring to the freezer for another 2-3 hours or overnight.
- Once the mini donuts are set, remove from the freezer about 15 minutes before ready to consume. Top with frozen blueberries, raw cacao powder and shredded coconut!
To make these into donuts instead of little tarts, it's as simple as making sure you don't fill the donut molds past the top. You can also completely fill the molds and cut out the center to make them donuts. Be careful not to overfill them as it will be very messy and spill easily when you transfer it back into the freezer. Let it cool completely before moving the molds to the freezer since this will allow the coconut oil to slightly harden and make it easier to transport.