Good morning luvs!
The weather here in NC is going to be a hot one! How is the weather in your area? I hope everyone is staying cool.
Today Michelle and I have another blogger inspired recipe to share. Thanks to everyone’s feed back on our last recipe blogger spotlight the raw carob crepes.
The recipe today is a first for Michelle and I. We have never really made ‘raw – unbaked’ donuts before. Typically we bake them but we were intrigued to give a raw version of donuts a try! You all know we love to experiment in the kitchen.
The blogger behind our inspiration today is A Dash Of Compassion. We saw her post when she shared her rawbits awhile back and we added them to our ‘to-make’ list. Do you have a list of recipes that you come across and know you just have to try it?
Raw Donut Holes with Chocolate Glaze (gluten-free,vegan, nut-free)
Inspired by Nicole
- 10 tbsp coconut flakes
- 1/2 cup whole pumpkin seeds
- 2 tbsp chia seed flour
- 1/4 cup lucuma
- 1/4 cup irish moss paste
- 1 tsp vanilla bean powder
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp salt
- 1/4 cup maple syrup
- Place all coconut flakes, pumpkin seeds, chia seed flour and lucuma into a food processor or blender (we did this in a food processor). And blend till everything turns into a flour texture.
- Next add in your spices and irish moss paste. Blend some more.
- End with adding in your maple syrup. And blend again till the batter comes together. It will be a slight sticky batter but easy to scoop into little bite-size donut holes.
Chocolate Glaze Coating:
- 1/3 cup coconut oil (we have been using this brand and loving it
- 1/2 cup cocoa powder
- 1/4 cup maple syrup
- splash of vanilla extract
Take all the chocolate glaze coating ingredients into a large bowl and stir till well combined. Than take the raw donut holes and place them into bowl of chocolate and roll till whole donut hole is coated in chocolate. Keep repeating till all donut holes are covered.
Than you may eat or place in fridge to set some.
Recipe makes about 22-23 bite-size donut holes.
Time to make: about 5 -8 minutes
Michelle and I were pleased with our first attempt at making our unbaked donut holes! They were different but in a good way. I know once you look at the ingredient list it might seem a little complex but really these were extremely easy to make. They were a perfect sweet snack we enjoyed throughout last week. We used all the different ingredients for a reason to help with the final outcome of the recipe. Now as I mentioned this was our first time making these so we really do not have a recipe to compare it to but we were satisfied with the results. The closest recipe we have is our raw cookie dough bites.
Now for some substitution ideas:
- may replace all the ‘flours’ and lucuma for a nut meal flour
- may replace chia seed flour for flax meal
- may use any spices or flavorings you like
- may use agave or honey for the maple syrup
To replace the irish moss paste is tough because it provides the light texture for these raw donut holes. But we think replacing irish moss paste with a little more flour and some nut milk or nut pulp might help with final texture. The end batter was a little sticky yet very easy to work with to form into balls.
Michelle and I enjoyed our bite-size donut holes and hope to play around with the recipe some more.
Thanks again to Nicole for the inspiration!
Off to start our busy day in the kitchen and lots of cleaning.
Till next time,