Espresso Infused Chocolate Doughnut (raw, GF, vegan)
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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 Ingredients:
- 4 cups raw walnut halves
- 2/3 cup raw cacao powder
- 1 1/4 cup mejool dates, pitted
- 2 tsp espresso powder (to taste)
- Sea Salt
- 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.
- Add the cacao, espresso powder and salt. Stop the food processor and scrap down the sides.
- While the food processor is running add the dates one at a time until they are completely incorporated.
- Press doughnut batter into the mold and chill for about 1 hour.
- 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.
- I dehydrated mine over night but this isn’t necessary. It just seemed to firm it up a bit, which I like.
Ingredients for caramel:
- 1/2 cup of raw almond butter
- 1/2 cup maple syrup or dark agave syrup
- 1/2 cup date paste
- 2 tsp vanilla extract
- 1/8 tsp salt
Preparation for caramel sauce:
- Place all ingredients in a high powdered blender and process until smooth.
- Stop occasionally to scrap the sides down.
- Store in the fridge in a glass container for approx. 2 weeks. To soft, leave out at room temperature for a few hrs or pop in the microwave for 10 seconds.
(recipe modified a bit from Jennifer Cornbleet’s book “Raw for Dessert”)