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!