Ok I know there are lots of people who say a raw donut will never be a true donut. Not the same texture, not the same taste. But these fudgey raw chocolate donuts are still a chocolate lover's dream!
You could shape this fudgey chocolatey recipe as slices, bars, whatever, but I had a hankering for donuts, so donuts it became. Plus there's something really fun in a round donut-shaped presentation -- you really can't go wrong with a ring of chocolate after all...
I actually currently have very limited oven use (or more like use of a tiny oven that burns everything ?), so went for a raw treat instead with these. They were fun to assemble, not at all fussy, but very, very chocolatey and delicious.
One thing to note is that the texture is indeed something akin to a fudge or a raw "textured" slice. If you wanted it to have a bit more of a cakey-texture, feel free to swap out some of the almond meal with some gluten-free instant oats to balance things out. Up to you :)
I also recommend using a silicone donut mold (like this one) for easy un-molding and to give your donuts the best shape. I tried these out in a regular donut pan and while they certainly taste the same, getting them out gracefully was a bit of a workout. I get a teensy bit stressed sometimes when faced with a dessert that might get botched, so definitely prefer silicone ones for this job...
You can also use any other nut meal if you prefer -- cashew meal works well (makes them sweeter), hazelnuts give a strong hazelnutty flavor (❤️), brazil nuts, etc. or sunflower seeds for a nut-free option.
P.S. the recipe below is just for 2 large donuts, so multiply the recipe as needed to make more if you like. I used a large donut pan so ended up with two, but could only realistically manage ½ of one at most in one sitting -- if I had my way, I'd def make more smaller ones if I had a smaller silicone mold on hand, but gotta work with what ya have, so I just cut mine into smaller portions.Print
Raw Chocolate Donuts
Super chocolatey raw vegan donuts that don't require baking! Toss ingredients into food processor and shape using donut mold. Fun, delicious, gluten-free!
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 2 large donuts
- Method: No-Bake
- Cuisine: Dessert
- ½ cup pitted dates, presoaked and strained*
- 1 ½ cups almond meal
- 2 tbsp cocoa powder (or raw cacao)
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- 1 melted chocolate bar of your choice (about 100gr)
- 1-2 tablespoon coconut cream**
- Process all donut ingredients in a food processor into a uniform mixture. Divide this mixture between 4 silicone donut mold cavities and press into the shape of a donut. Freeze for 1 hour (or longer) to set.
- Prepare the glaze by mixing the glaze ingredients together. Make sure the glaze mixture isn't too hot, otherwise allow it to cool off a little. Unmold the donuts carefully and dunk each donut into the glaze mixture to coat, then set on a piece of parchment paper, immediately sprinkle with flowers or other toppings (if using). Return to the freezer to set for another 20 mins or so and enjoy! Keep leftover donuts frozen or refrigerated until further use.
*the dates need to be pre-soaked to be very soft and hydrated. To soak, place in a glass bowl and cover in warm water and let stand for about an hour. For a quick soak (not raw) cover in freshly boiled water and let soak for 15 mins. Then strain the water and only use the dates for the recipe.
**for the coconut cream, use only the solid white part at the top of a can that's been chilled overnight.