Raw donut holes filled with jam and icecream

Have you ever started something and it turned out to be something completely different from what you planned? Like, you want to make a salad for dinner, but somehow you end up making a pizza. Or you go to the shops planning to buy A, B, C but end up getting X, Y, Z?

That’s what happened with these raw donut holes filled with jam and icecream. But I’m not complaining because the end result was delicious. I started off planning to make raw ‘deep fried’ ice cream using some leftover cheesecake mixture as the ice cream centre. I might’ve added one too many ingredients and all of a sudden, I have this delicious donut thing happening with jam.

Sometimes you’ve just gotta go with the flow! Because the result might be more delicious than you could ever imagine!

The outside donut ‘dough’ is so satisfying and cinnamony that it could be eaten by itself by the handful. The ice cream filling is light and creamy. And the jam adds a wonderful fruity kick that brings out the flavour of the other ingredients.

I won’t lie – constructing the donuts can be a bit fiddly, but the end result is well worth it! The donuts keep in your freezer indefinitely, so I’d recommend making a big batch of them for those afternoons/evenings where you just want something delicious.

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Raw donut holes filled with jam and icecream

Cinnamony donuts filled with raspberry chia jam and creamy strawberry ice cream. Each donut is like a magical explosions of flavour and texture!

Prep Time20 mins

Total Time20 mins

Servings: 10

Ingredients

Ice cream

• ½ cup raw cashews, soaked in water overnight
• ½ cup canned coconut cream*
• ½ cup strawberries

Donut holes

• 1 cup mixture of buckwheat and oat flour
• 1 cup desiccated coconut
• 1 cup dates, soaked in water for 2 hours beforehand
• ¼ cup mixture of any nuts, seeds or coconut
• 1 tbsp ground cinnamon
• 1 tsp vanilla bean powder or extract

Jam

• ¼ cup strawberries, chopped
• 1 tbsp chia seeds
• 1 tbsp any light-coloured sweetener, such as rice malt syrup or maple syrup

Coating

• 2 tbsp desiccated coconut
• 1 tbsp ground cinnamon

Instructions

• For the ice cream: Drain the cashews. Add all of the ingredients to a high-powered blender and whizz until extremely smooth. Remove mixture from blender and set aside in freezer for 2-4 hours.
• For the donut holes: Drain the dates if you soaked the dates in water. Add all ingredients to a food processor and process until thoroughly combined and it forms a 'dough'. Remove mixture and set aside in fridge.
• For the jam: Add all ingredients to a small bowl and smash with a fork until there are no lumps. Set aside in fridge.
• For the coating: Blitz the coconut and cinnamon in a mini blender until it resembles fine dust. Set aside.
• To assemble: When the ice cream can be 'scooped' into little pieces, remove it from the freezer. Roll or flatten the donut dough mixture into a 1cm thick layer. Take a small handful of the dough and place it in the curved palm of your hand to form a 'cup'. Gently spoon the ice cream and jam into the centre of the cup then wrap the dough around the ice cream and jam to make a ball. Pinch together the sides to bind the ends and add more dough to cover any holes. Roll the donut in the coconut cinnamon coating. Repeat for the remaining mixture and store in freezer.
• To serve: Remove donut holes from freezer, defrost for 5-10 minutes and enjoy!

Notes

Tip: store the can of coconut cream in the fridge overnight. The next morning, scoop out and use the thick and creamy part of the coconut cream that has floated to the top of the can.