Raw Chocolate Glazed Doughnuts (Nut Free)
Ingredients:
1 cup dry buckwheat, sprouted (<--click to learn how to sprout buckwheat)
2 cups shredded, unsweetened coconut
1 apple, grated
5 medjool dates, soaked and pitted
1/2 t cinnamon
1/4 t vanilla
Instructions:
Combine everything in a food processor and process until a sticky dough forms.
Wet your hands and then split the dough into four equal parts (more or less depending on how many donuts you want).
Using your hands, roll each part into a ball and then use your thumbs to dig a center out of the ball. Continuously use your hands to smooth together the dough as you dig a hole in the center. This gives it the donut shape.
Place on a mesh liner in a dehydrator and dehydrate at 145 for 3 hours. You can use lower temps for longer periods, just look for a hard outside and cakey inside.
Top with your favorite frosting and enjoy!
Frosting ideas:
Chocolate glaze: 1/4 cup cacao powder, 1/4 melted coconut oil, 2 tbsp liquid sweetener of choice, whisked together and set in the fridge for about 15 minutes to set a bit so that it's not too runny. Drizzle on top of doughnuts and add coconut flakes, coconut crystals, cacao nibs, crushed nuts... be creative!
Cinnamon Date Paste: 1 cup soaked dates, 1/2 tsp cinnamon, and just enough water to get it blended into a paste.
Vanilla Coconut Frosting: 1/2 cup coconut butter warmed to a creamy consistency, a dash of vanilla, coconut nectar to taste. Whisk together and spread on top of doughnuts.
Angela says: This is a great simple base recipe that can be built upon. I increased the amount of dates- make the batter as sweet as you like it! You could even add a tablespoon of liquid sweetener if desired. Have fun with the frosting possibilities!
Doughnut recipe by Marquis Matson of Real Raw Kitchen.