No bake vegan cinnamon donuts with a fruity pink frosting. Healthy, delicious and packed with nutrition.
Lots of people say they like donuts because there's something special about cakes with a hole in the middle. However, I think donuts arespecial because they are in the perfect snack size, are often cinnamony and often associated with fond childhood memories.
When I was in kindergarten, I'd often ask my parents for money so I could buy a donut from the school canteen as an afternoon treat. Little did they know... the donut would be my actual lunch. I'd walk up to the canteen, stand on my tippy toes because I was too short for the counter and get a donut that was as round and big as my face.
Alas, the experience of buying a large donut isn't the same now that I'm 20+ years older. Instead, I went into the kitchen and created a 'healthier' and cruelty free version of those donuts that children love. You could probably even have this for breakfast!
I've tried various combinations of this recipe until I found a combination that was fluffy, not too heavy but satisfying. Buckwheat and oats make the donuts relatively light, compared to almond flour. The almond butter, cinnamon vanilla bean powder give character to the donuts.
Meanwhile, I hope you enjoy the recipe!
Raw vegan cinnamon donuts with a fruity pink frosting
Raspberry and pomegranate frosting
- Pomegranate arils, shredded coconut, dried fruit (blueberries, goji berries), nuts, seeds etc
- The night before, soak the dates for the donuts in enough water to cover.
- For the donuts: Add buckwheat and oats to a blender and whizz until it forms a fine flour. Drain the dates. Add all ingredients to a food processor and whizz until it is well combined. The mixture should be moist to the touch. If it is too dry, add some water then whizz again. If it is too moist, add some more coconut and whizz again. Lightly press into a donut pan or gently form into donut shapes. (Tip: the gentler you are with the mixture, the fluffier your donuts will be!)
- For the frosting: Over a double boiler, gently melt the cacao butter and coconut butter. Add the raspberry puree and juice until well combined.
- If you used a donut pan, remove each donut from the pan. You may need to use a knife to dig them out. Quickly spread the icing on each donut and decorate with 'sprinkles'
- Enjoy immediately or set aside in the fridge in an airtight container until ready to serve.