Anthea Cheng’s raw vegan cinnamon doughnuts are not only beautiful, they’re utterly delicious
Made with a mixture of buckwheat, oats, desiccated coconut and dates, they’re ideal for a sin-free treat.
• 2 cups mixture of buckwheat and oats, loosely packed
• 1 cup desiccated coconut
• 1 cup dates, soaked in water overnight
• ½ cup almond butter
• 1 tbsp cinnamon, or to taste
• 1 tsp vanilla bean powder, or to taste
• Pinch of salt
For the raspberry and pomegranate frosting:
• ½ cup cacao butter, grated
• ½ cup coconut butter
• ⅛ cup raspberry puree
• ⅛ cup pomegranate juice
• Shredded coconut and dried fruit to garnish
1 Soak the dates for the donuts in enough water to cover the night before you want to make the doughnuts.
2 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.
3 Lightly press into a donut pan or gently form into donut shapes. (The gentler you are with the mixture, the fluffier your donuts will be)
4 For the frosting, gently melt the cacao butter and coconut butter. Add the raspberry puree and juice until well combined.
5 If you used a donut pan, remove each donut from the pan. You may need to use a knife to dig them out.
6 Quickly spread the icing on each donut and garnish with dried fruit and shredded coconut for ‘sprinkles’.
7 Serve immediately or set aside in the fridge in an airtight container until ready to serve.
Recipe courtesy of Anthea Cheng. Click here for more.