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Espresso Infused Chocolate Doughnut (raw, vegan, gluten-free)

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Move over Duncan Donuts there’s a new king in town!  These are the bomb if I do say so myself.  I made them a few days ago and was just waiting to find the time to make the frosting.

My husband toyed and nibbled on them as they were shuffled here and there as they were patiently waiting to be dressed in their frosting.  Finally, tonight they came to a completion.  I asked my hubby if he wanted one and he said, “Sure.” It sounded a bit half heartily.  Then he took a bite and his taste-buds exploded.   He LOVED them, raved about them…I just love it when that happens.


Chocolate Cake:

  • 4 cups raw walnut halves, soaked & dehydrated
  • 2/3 cup raw cacao powder
  • 1 1/4 cup mejool dates, pitted
  • 2 tsp espresso powder (to taste)
  • 1/4 tsp Himalayan pink salt


  • 1/2 cup raw almond butter
  • 1/2 cup maple syrup or dark agave syrup
  • 1/2 cup date paste
  • 2 tsp vanilla extract
  • 1/8 tsp Himalayan pink salt


Chocolate Cake

  1. Process the walnuts halves until a course meal is formed in your food processor.
    • Be careful that you don’t over process your walnuts or they will become to oily.
  2. Add the cacao, espresso powder and salt.  Stop the food processor and scrap down the sides.
  3. While the food processor is running add the dates one at a time until they are completely incorporated.
  4. Press doughnut batter into the mold and chill for about 1 hour.
  5. Using a butter knife,  gently go around the edge of the mold just to loosen the batter from the mold.  Tip upside down and tap the mold until they pop out.
  6. I dehydrated mine over night but this isn’t necessary.  It just seemed to firm it up a bit, which I like.
    • If you wish to dehydrate them, dry at 115 degrees (F).

Caramel sauce:

  1. Place all ingredients in a high powdered blender and process until smooth.
  2. Stop occasionally to scrap the sides down.
  3. Pour into a bowl and dip the tops of the donuts into the sauce.
  4. Enjoy right away or place in the fridge to firm up the caramel sauce.
  5. Store excess sauce in the fridge in a glass container for approx. 2 weeks. To soft, leave out at room temperature for a few hours.


8 thoughts on “Espresso Infused Chocolate Doughnut (raw, vegan, gluten-free)

  1. Diane says:

    Hello Amie Sue!
    I came upon your website while I was searching for a nut-free raw crust. I am brand new to making my own (nearly) raw meals and I love eating this way. However, my boyfriend has a severe nut allergy so I am limited to making nut-free recipes. They are *very* difficult to find. You have the most beautiful recipe websites I’ve seen and your recipes are absolutely decadent. You are one talented lady! I’m still in the beginner stages so I’m making pretty basic things right now. My question to you is, do you have ideas for substitutions for nuts in your recipes? I have a sweet tooth so am partial to the dessert recipes but most require nuts and I get so disappointed that I cannot try them. I know sunflower seeds are used as substitutes at times but if you have other suggestions, I would love to learn.

    Thank you so much.

    • amie-sue says:

      Welcome Dianne and thank you so much. You are so sweet. I understand completely about the nut situation. I haven been trying to come up with more recipes that don’t include nuts for health eaters like you and me included! As far as substitutions go, it will be a case by case answer. So if you come across recipes mine or others… and want help in knowing what to use, just ask me. Different nuts tend to be used for their flavor and textures. So not all are an even cross over. This recipe that you posted under would require an over-haul to recipe the walnuts, they are a huge component in this recipe. So, to make up for the volume of 4 cups, I would have to play around with ingredients… thus developing a new recipe. haha But I will do what I can to help you. I want you to make some amazing raw treats for you boyfriend! Let me know Diane. amie sue

  2. Sam says:

    Dear Amie-Sue,
    i absolutely love your website. I cannot believe that you are sharing your raw recipes at no cost. How generous you are. You are the most amazing and talented raw chef.

    I love your raw recipes. I have a question about how to make raw almond milk yogurt, raw coconut yogurt, etc. Do you have any recipes posted on this website and if so, in which category would they appear?

    Thanks so much for your generosity in sharing your amazing recipes on this website. You are such an awesome person.

  3. constance says:

    im a little lost on this one kiddo
    where does the espresso come in to play here i dont really see it at all
    what am i missing here LOL

    • amie-sue says:

      You passed the test Constance. lol Geeze, that was bad of me, haha I fixed it. Thank you so much for catching that. Have a wonderful evening. amie sue

  4. Elisha says:

    Not sure what I did wrong……after placing pan in the fridge and running around edges with a butter knife the donuts got stuck in pan. I made no substitutions and used the same non stick mini donut pan.

    Should the pan be coated with coconut oil?

    Thanks in advance for any suggestions or hints.

    • amie-sue says:

      Hello Elisha,

      You can always wipe a little coconut oil in each cavity next time. You can also turn the pan over and lightly tap on corner of the pan on the counter to help loosen them. I suppose each batch can very due to the the walnuts. The long a person processes them, the more the oils are released. So some batch may be more dry than other, thus making it a little harder to release from the pan.

      Have a great day! amie sue

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