Donuts can't get any healthier. These raw espresso donuts are made from whole ingredients, such as oats, pecans, dates, cocoa nibs and coffee beans. Top them with a glaze made of cashews, dates, milk and cocoa powder. No frying and no sugar involved!
Course Dessert
Cuisine vegan, vegetarian
Prep Time 35 minutesminutes
Total Time 35 minutesminutes
Servings 9
Ingredients
Donuts
1/2cupoats
1cuppecans
1.5 cupMedjool dates,pitted
1/4cupcocoa nibs
1-2teaspoonscoffee beans,ground
1tablespoonvanilla extract
Chocolate Glaze
1/4 cupcashews,dry roasted, salted
1/4cupMedjool dates,pitted
1/2 tablespoonvanilla extract
1/2cupcanned coconut milk,light
1/2 tablespooncoconut oil
1tablespooncocoa powder,unsweetened + 1 teaspoon
1/2teaspooncoffee beans,ground
Instructions
Line a cookie sheet with parchment paper.
Add all the ingredients for the donuts in a food processor and process until the mixture looks fine and crumbly, but sticks together when pressed (about 2 minutes.)
On a clean surface, roll 1/4 cup of the mixture to make a long enough cylinder, then stick together the ends to make a round donut shape. The donuts will be a little oily from processing the pecans, that's normal. Make 8-10 donuts.
Place on the cookie sheet. Chill in the freezer while you make the glaze.
Make the Glaze
Add all the ingredients for the glaze in the same food processor (you don't need to clean it, just make sure there isn't any crumbs left.) Process for at least 5 minutes until really smooth.
Transfer the glaze in a bowl and dip the top of each donuts. There might be some leftover glaze, you can either spread it on the donuts or eat it on it's own.
Chill in the refrigerator for an hour (if you can wait.)
Notes
Keep in an airtight container in the fridge or freezer.Add more coffee if you prefer a strong coffee taste and less (or none) if preferred.