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Lauren holding a plate filled with healthy doughnuts glazed with pink icing, made from raw food ingredients.

Healthy Doughnuts

Naturopath Lauren Glucina
Delicious healthy doughnuts with hot pink icing. This is a raw foods recipe - no gluten or refined sugar. Please note the active prep time excludes the 2 hours of soaking required in advance for the cashews.
4.17 from 6 votes
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Prep Time 40 minutes
Total Time 40 minutes
Course Sweet
Cuisine Gluten free, Vegan
Servings 12
Calories 269 kcal

Equipment

  • Food processor
  • Blender
  • Silicon doughnut molds

Ingredients
  

  • 1½ cups almond meal
  • 1 cup cashews
  • ½ cup coconut flour
  • ½ cup cacao powder
  • ½ cup 100% pure maple syrup
  • ¼ cup freshly grated beetroot
  • 2 tablespoons psyllium husks
  • Good pinch of coarse sea salt

ICING:

  • ½ cup cashews soaked in water at least 2 hours (the longer the soak, the creamier the icing)
  • 2 tablespoons coconut milk
  • 2 tablespoons brown rice syrup
  • 3 tablespoons coconut oil liquefied
  • 1 tablespoon free dried raspberries or powder – for flavour
  • 2 teaspoons grated beetroot – for rich colour
  • 2 teaspoons lemon juice
  • ½ teaspoon vanilla extract

Instructions
 

DOUGHNUTS:

  • Blitz cashews in a food processor till they become a fine meal.
  • Add all other ingredients and blend till combined and dough-like.
  • Press mixture into a silicone shaped doughnut mould (small sized cavities), pop them out again and set in the fridge.
  • If you don’t have any moulds, shape 12 equal portions into oval patties then use an apple corer to remove the centre.

ICING:

  • Blend till smooth.
  • Transfer mixture into a small bowl.
  • Dunk doughnuts face down in icing to coat, then sprinkle coconut threads or freeze dried raspberries over to decorate.

Nutrition

Calories: 269kcal
Keyword Healthy doughnuts
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