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(FREE) Sunday Morning Chocolate Doughnuts (raw, vegan, gluten-free)

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Sunday Morning Chocolate Doughnuts

Sunday-Morning-Chocolate-Doughnuts-feature

I developed these donuts for my husband who loves chocolate cake doughnuts.  He thought that his love for them was going to be distant memory.  They are a tender, moist, and have a fudge cake-like texture, and let’s not forget the chocolate ganache frosting that blankets the surface. It’s safe to say that my husband was in heaven with the first bite.

Chase down each bite with some fresh Almond Milk and you have a wonderful combination to start your day with.

Family Traditions

Growing up it was tradition to find a box of doughnuts on my grandparents kitchen table. I would like to say “every Sunday” but truthfully, this was almost a daily occurrence. Everyone would gather around the table as soon as the coffee pot beeped.  With coffee cups cradled in the palms of their hands, they all peered into the pink box that adorned the center of the table.

We all had our favorites and it was rare if anyone deviated from them. Bismarks were one of the family favorites, but, me… I would dive into the maple filled ones.  But, as I am sure you have guessed, those days have long passed.  I can’t even recall the last doughnut that I had. I won’t fib, I sort of miss them from time to time… but when I really examine the craving, I find it difficult to distinguish whether it is the craving for a doughnut or for those family gatherings.

This recipe goes together really quick, and doesn’t require too much time in the dehydrator. In fact, you will want to keep an eye on them so they don’t over-dry. They are meant to be moist on the inside. I do hope that you enjoy this recipe. Please be sure to comment below and have a blessed time in the kitchen. amie sue

Ingredients:

yields 10 (1/4 each) donuts

  • 1 cup raw almonds, soaked & dehydrated
  • 1 cup raw pecans, soaked & dehydrated
  • 1/4 tsp Himalayan pink salt
  • 1 tsp instant coffee grounds (optional)
  • 1/2 cup coconut flakes, finely ground
  • 1/2 cup rolled, gluten-free oats, soaked & dehydrated
  • 1/2 cup raw cacao powder
  • 8 Mejool dates, pitted
  • 1/4 cup agave nectar or maple syrup
  • 1 tsp vanilla extract

Preparation:

  1. In a food processor, fitted with the “S” blade, grind down the almonds and pecans, along with the salt and instant coffee to a fine/small crumble.  Pour into a small bowl.
    • The instant coffee grounds are optional, but they add a nice deep rich flavor to the doughnut.
  2. Back in the food processor, grind the coconut and oats to a fine powder.  Add the nuts back in, along with the cacao powder. Pulse until well mixed.
  3. Add the soft dates, sweetener and vanilla, processing until the batter sticks together when pinched.
    • If the dates are really hard and dry, I suggest re-hydrating them but placing them in a bowl and add enough warm water to cover them.  Soak for 15 minutes.  Drain and discard the soak water.  Hand-squeeze any excess water from them.  This process will soften them, making it easier to blend.
  4. To create doughnut shapes I used 1/4 cup of “dough” per doughnut.
    • Roll into a ball shape.
    • I then used an apple corer to press down into the middle.  This removed the center dough beautifully!
    • I dipped the apple corer in a glass water in between doughnuts so it would glide in easily.
    • If the donut batter is cracking too much while forming, that means your batter is too dry.  Put back in the food processor with a little water to make the batter more moist.
  5. Place on the mesh sheet that comes with the dehydrator and dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F)  for anywhere between 2-6 hours.
    • When making these for the first time, I recommend testing the moistness of the doughnuts throughout the dry time.  Once it hits the sweet spot of your liking, make a note for future times.  I like my doughnuts after about 2-3 hour, still dampish, moist but dry on the outside.
  6. Store in a sealed container in the fridge to extend shelf life. In the fridge they should last 5-7 days, in the freezer 1 month.
  7. Serve with hot coffee or a glass of cold milk (or, if you are feeling particularly decadent, a mug of hot cocoa).
  8. Decorate as you desire.  I used Chocolate Ganche Frosting.

The Institute of Culinary Ingredients™

  • To learn more about maple syrup by clicking (here).
  • Click (here) for my thoughts on raw agave nectar.
  • Dates are an amazing ingredient for raw food recipes,  click (here) to read why.
  • What is raw cacao powder?
  • What is Himalayan pink salt and does it really matter?  Click (here) to read more about it.
  • Are oats gluten-free?  Yes, read more about that (here).
  • Are oats raw?  Yes, they can be found.  Click (here) to learn more.
  • Do I need to soak and dehydrate oats?  Not required but recommended.  Click (here) to see why.

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F).  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.

 

20 thoughts on “(FREE) Sunday Morning Chocolate Doughnuts (raw, vegan, gluten-free)

  1. Hi there!

    I love your site and am trying several of your fantastic recipes. I made the doughnuts this morning and wanted to ask a couple of questions.

    First, I used 8 dates as specified — normal size. The dough, though, was very moist. So moist, that when I finished rolling the doughnuts my hands were thoroughly wet. Is this normal?

    Second, the doughnuts themselves came out pretty heavy. Yours look light and fluffy in the photo, but I was wondering if this was standard?

    Third, I used a quarter cup and rolled into a ball and they came out pretty small. Again, is this ok?

    I want to compliment your chocolate ganche recpie – it was incredible! I used the maple syrup because agave can make some food taste flat.

    Again, I love your site. Thank you so much for taking the time to work on it. It makes those new to raw anxious to embark on the journey.

    Best wishes,
    Vanessa

    • amie-sue says:

      Good evening Vanessa,
      Let me see if I can answer all your question….

      Q. First, I used 8 dates as specified — normal size. The dough, though, was very moist. So moist, that when I finished rolling the doughnuts my hands were thoroughly wet. Is this normal?
      A. This is a bit hard for me to answer since every ingredient, it shouldn’t have been that “wet” but I am not sure I understand what you mean by thoroughly wet. Sticky? Did it leave liquid around it or on your hands? This liquid that created the wetness, was it sticky or oily? Sticky, can be from the agave and dates, oily, could mean the nuts were over processed when processed to a flour like texture.

      Q. Second, the doughnuts themselves came out pretty heavy. Yours look light and fluffy in the photo, but I was wondering if this was standard?
      A. They will be heavier than you might be accustomed to when you think of doughnuts. It is hard to really create the same texture in these as in the cooked ones. So, them being heavier is normal.

      Q. Third, I used a quarter cup and rolled into a ball and they came out pretty small. Again, is this ok?
      A. I am not sure I really am clear as to what you asking. Please expound a bit. :)

      I look forward in hearing back from you! amie sue

  2. Hi Amie Sue,

    Yes, I am using a food processor that does have a pulse. I now know that I am over-processing too long to make it like a powder. I’ve only been raw for almost two months and am still learning techniques. Thank you for your wonderful help!

    Vanessa

    • amie-sue says:

      No worries Vanessa… it’s a learning curve. I have all the patience in the world, if you do… meaning, just ask if you have any questions. Over-processing nuts can cause them to release their oils… should you ever find yourself with a batch of nuts that are too oily, don’t rid of them, just continue the process and make a “butter” of them. Nothing wasted :)

  3. Sarah Meinel says:

    Hello Amie Sue! What an incredible website. I am on a restricted diet called Specific Carbohydrate Diet and have been so thrilled by the innovative options on this site.

    2 questions about the doughnuts, and the first is a bit of a challenge:
    I am not allowed oats or coca powder, but I can have coca butter, coconut and nut flours. Any suggestions for substitutes? I understand they won’t be “chocolate” per se but I would love to have a doughnut again! I am thinking I can omit the oats and add more nut flour, and try some cocoa butter in place of cocoa powder, though I realize this could make them extremely heavy. Any thoughts on this?

    Also, I do not yet own a dehydrator. Can I use the oven method for these or just eat them as is?

    Thank you!
    Sarah

    • amie-sue says:

      Good evening Sarah,

      I am sorry that it has taken so long to get back to you on this. Let’s see if we can tackle your questions:

      Q. I am not allowed oats or coca powder, but I can have coca butter, coconut and nut flours. Any suggestions for substitutes? I understand they won’t be “chocolate” per se but I would love to have a doughnut again! I am thinking I can omit the oats and add more nut flour, and try some cocoa butter in place of cocoa powder, though I realize this could make them extremely heavy. Any thoughts on this?
      A. You can use cacao butter in place of powder in most recipes but cacao butter adds thickness and firmness to recipes, this recipe doesn’t need any further help in that area. haha So, how about using carob instead of cacao powder since you can’t have that? You can also add in more nut flour instead of ground oats, again it might increase the ” heaviness”. Can you have buckwheat? If so, sprout it dehydrate it and grind it to a flour. It will be “lighter” in texture.

      Q. Also, I do not yet own a dehydrator. Can I use the oven method for these or just eat them as is?
      A. The beauty of raw is that you can eat any recipe “as is”, without dehydrating them. The act of dehydrating adds to texture and the ability to extend its self life by removing the moisture. I haven’t ever used the oven for my raw foods but if you must my only recommendation is to set the oven at the lowest temp, keep the door ajar and have a watchful eye on the treats!! There is a chance, a strong chance, that you will lose the “raw” benefits going this route, so be aware of that.

      I hope this helps! HAve a wonderful day, amie sue

  4. Rhondy says:

    Dear Amie Sue,

    Your site has offered inspiration and encouragement in my raw and living food journey. Thank you for all the ways your creativity and sharing has helped othe to rs make the needed shift to a more healing plant-based diet.

    Your chocolate “doughnut” recipe calls for dates. Since I only mix some fruits and vegetables, what might I substitute for the dates in the recipe?

    I would love to share this recipe with my family and friends as special treat after Sabbath gatherings.

    Thank you for your response.

    Rhondy

  5. Randie says:

    Hi Amie Sue,
    Can I use maple syrup in place of agave in the donut? We don’t use agave.
    Thanks!
    Randie

    • amie-sue says:

      Yes you can Randie. Both agave and maple syrup have the same viscosity so they are pretty much always interchangeable in recipes. The flavor is slightly different so you just have to take that into consideration. :) amie sue

  6. lin says:

    Hi, how many days can I keep them in the fridge? If I make in a big batch can I store the dehydrated raw donuts in the freezer and thaw them when I want to have them?

    • amie-sue says:

      Hello Lin,

      I would say… In the fridge they should last 5-7 days, in the freezer 1 month.

      Enjoy, amie sue

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