This recipe was originally created by: Rawdorable. She has a very sweet (no pun intended) blog and I encourage you to check it out. I have added to and changed the preparation directions a tad. This is so easy to make.
I have named them the Sunday Morning Chocolate Doughnuts, they just seem like the perfect breakfast food for a lazy Sunday morning. Chase it down with some fresh Almond Milk and you have a great start for your day. Growing up it was tradition to find a box of doughnuts on my grandparents kitchen table.
Everyone would gather round 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.
Bismarks were one of the family favorites, personally I would dive into the maple filled ones. But, as I am sure you have guessed, those days have long passed.
So here is a healthier version of a doughnut with just as much, if not more, flavor. Texture-wise it leans more to the side of a cake doughnut. A bit more dense and very filling. I hope you enjoy this recipe.
- 1 cup raw almonds, soaked & dehydrated
- 1 cup raw pecans, soaked & dehydrated
- 1/2 cup coconut flakes, finely ground
- 1/2 cup rolled, gluten-free oats, soaked & dehydrated
- 1/2 cup raw cacao powder
- 1/4 tsp Himalayan pink salt
- 8 Medjool dates, pitted
- 1/4 cup agave nectar or maple syrup
- 1 tsp vanilla extract
- In a food processor, fitted with the “S” blade, grind down the almonds and pecans to a fine/small crumble. Pour into a small bowl.
- Back in the food processor, grind the coconut and oats to a fine powder. Add the nuts back in.
- Combine the cacao powder and salt. Process until mixed.
- Add the soft dates, agave 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.
- 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.
- 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.
- Store in a sealed container in the fridge to extend shelf life.
- Serve with hot coffee or a glass of cold milk (or, if you are feeling particularly decadent, a mug of hot cocoa).
- 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.
- 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).
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.
Time to make the doughnuts!