- Hide menu

Double Chocolate Doughnuts

FavoriteLoadingAdd to favorites
These devilishly good doughnuts were made with my dear friend, Gina in mind.   I hope to get these to her tomorrow.  I dipped them in a raw Chocolate Ganache Frosting along with some shredded coconut on a few.  I already have more “pastries” in the dehydrator for another experiment that I will be posting this week.  Bob and Craiger moaned as their eyes were rolling back in their heads as they ate these.  I ate the doughnut hole part (because those are void calories, right? :)  and it was so incredible.  I haven’t ever experienced this mouth texture before when making raw desserts / recipes.  I can’t wait to keep making more tasty morsels with this recipe.

Ingredients: yields 12 

  • 2 cups moist almond pulp
  • 1 cup oat flour **see preparation
  • 1/2 cup Irish moss
  • 1/4 cup raw yacon syrup
  • 1/4 cup date paste
  • 1/4 cup flax meal
  • 2 Tbsp raw agave nectar
  • 3 Tbsp raw coconut flour
  • 1 Tbsp lemon juice
  • 1/4 cup raw cacao powder + 1 Tbsp
  • 1 tsp sea salt


  1. Making oat flour:  first make your oat flour by putting raw, gluten-free oats in your food processor, processing until it reaches a fine flour consistency.
  2. Add flax meal (make by grinding flax seeds in a coffee grinder or Bullet), cacao, coconut flour, and salt.  Pulse till mixed.
  3. Add almond pulp (I used wet pulp, not dehydrated), Irish moss, yacon syrup, lemon juice, agave and date paste.  Blend till everything is well incorporated.  Depending on how moist your almond pulp is, you may need to add water so the dough sticks together nicely.  If you do, do this by adding 1 Tbsp at a time.
  4. To create doughnut shapes I used 1/4 cup of “dough” per doughnut.   I rolled in into a ball, then slightly flattened it.  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.
  5. Place on the mesh sheet that comes with the dehydrator  and dehydrate at 105 degrees  for approx. 8+ hours.
  6. Store in a sealed container in the fridge to extend shelf life.
  7. I decorated mine with raw Chocolate Ganache Frosting and added some shredded coconut on a few too.


Facebook Pinterest Twitter Plusone Stumbleupon


22 thoughts on “Double Chocolate Doughnuts

  1. Chrissy says:

    These look AMAZING !!! Im gonna have to track down some Irish Moss !!!

    Seriously yummy —-

    • amie-sue says:

      Hello Chrissy! Personally, I think they taste as amazing as they look! A real good source that I order my Irish Moss from is The Raw World. I ALWAYS have Irish moss paste made up and on hand in my fridge. I use it daily in my green smoothies. Plus, it’s great to have for creating recipes such as this one. Please let me know if you make it and how you like it. Many blessings, amie sue

  2. cv says:

    I’m a little confused about the 2 entries for yacon syrup; is that correct? And you use all 3 types of sweetener (yacon syrup, date paste and agave), not an either/or type of thing?

    • amie-sue says:

      Thank you CV for pointing that error out, I fixed it. I did however use the 3 different sweeteners and the reason being just to add a complexity / layering of flavor. If you don’t have all 3 you could use just one of them, taste the batter as you go and see how it tastes for you.

  3. Wow! these are stunning! I will definitely try this recipe. Your recipes all look amazing, so happy i found your website. keep up the good work :0)

    love and uncookies

    • amie-sue says:

      Hello Veggie Wedgie! Thanks. I often visit your site as well. We have an amazing raw community out there in Google land! Blessings, amie sue

  4. adriana pope says:

    I was wondering if I could include this wonderful recipe in a benefit cookzine that I’m putting together called “Hungry Monkey #2: The Doughnut Issue”? All proceeds of this little homemade cookbook will go directly to benefit eight rescued laboratory monkeys who now happily live at a sanctuary in Oklahoma. I would of course give you full credit and direct people to your website. We sell many copies of this cookzine so many people would find out about your website :) Please email me at sanctuaryfunds@gmail.com . Thank you so much for posting such wonderful recipes!

  5. Josh SM says:

    Finally got around to making these–the Irish Moss and Flax to fluff them up is really smart.

    But, help! They’re too dry!
    They were moist when they went into the dehydrator, and I did 8 hours… it seems like 4 or less would have sufficed. Is there any way to “rehydrate” them a bit? Make them moister?


    • amie-sue says:

      Hello Josh,

      Hmmm, to add moisture…. that is a good question. Dunk them in nut milk! That is the best answer I have at this point. Let me think about this…Ok, Josh, I am back. I did a little research and here is an idea. Keep in mind that I haven’t tried it out myself. So, I would recommend doing this process to just one of the doughnuts and see how it turns out for you.

      1. Place a small rack in a pan. Fill the pan with hot water to just below the level of the rack. Set the doughnut on a plate on top of the rack. Put the lid on the pan.
      2. Keep the water at barely a simmer. You want a pan of steam, but you don’t want to melt the doughnut.
      3. Once the doughnut has been steamed, wrap it in plastic wrap to hold in the moisture and refrigerate it until it finishes evenly absorbing the moisture.

  6. Josh SM says:

    I’ll experiment. Thank you!

    • amie-sue says:

      Keep me posted Josh, this is a learning curve for us and many others I have a feeling. I am sorry that I could offer up any better alternatives. Have a great day, amie sue

  7. Shawna says:

    I soaked my Irish Moss and couldn’t get the plastic toxic smell out…what is that? I bought mine from the same place as you.

  8. Anastasia says:

    Hello! I am dying to make these, but only have so much almond pulp. I’m wondering if I could cut the recipe in half? And the recipe as-is, how many donuts did that make?
    I am *really* looking forward to making these!
    (Oh, and same question as for the bread, does the almond pulp need to be dried first?)
    Thank you!

    • amie-sue says:

      Hello Anastasia,

      The almond pulp is always wet unless specified differently. :) You can cut the recipe in half if you wish. And I am bad but didn’t document how many little donuts I made. Sorry about that. I am trying to get better about that. hehe

      amie sue

    • Anastasia says:

      Hi Amie-Sue,
      I went with the whole recipe (have to use up the irish moss anyway). I got about 12 donuts using the 1/4 cup per as you mentioned (but molded the “holes” into a new donut). They seem wet, and it made me think that maybe the person that said they were too dry did use dehydrated pulp rather than wet?
      I accidentally put double the lemon juice so added a touch more cacao powder. Will let you know how they turn out!

      • amie-sue says:

        Good evening Anastasia,

        I will make a mention in my recipe that the pulp was used wet, just to prevent confusion. :) Did you taste the batter? If that was good, they will be good! hehe Can’t wait to hear how it went for you. They are just adorable. Have a wonderful evening. amie sue

  9. suzie blair says:

    Hi ami-sue,

    I will stop bothering you, I am just so excited that I am trying to get in the supplies you tell me I need.

    I went to Raw World to purchase Irish Moss, but there are a few choices. Would you please tell me the exact one I should buy.

    Again, thank-you

  10. suzie blair says:

    Thank-you, I will order it today.

  11. Cheryl says:

    I am in love with your recipes!! I saw some newer posts where you use powdered psyllium husks instead of the Irish Moss. Would it work here? And if so, how much? Thank you so much!

    • amie-sue says:

      Hello Cheryl… caught me just before all the family is showing up for Christmas… well the rest of them :) Yes, you can use psyllium instead of the Irish moss. It gives raw bread items a spongy-bread-like texture. A little bit goes a long way so I will say to use 2 Tbsp worth. Keep me posted how it turns out. Many blessings and Merry Christmas. amie sue :)

Leave a Reply

Your email address will not be published. Required fields are marked *

16 − ten =

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>