"I love making these, a variation on energy balls. Delicious small raw doughnuts will boost your day, and satisfy any sweet cravings you have."
Vanilla Doughnuts
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- Recipe Card
Prep time: 15mins
Cook time: 2hrs
Serves or Makes: 8
Recipe Card
ingredients
For the doughnuts
- 240 gram jumbo rolled oats, weighed out into 80g and 160g bowls
- 150 gram cashews, soaked in water overnight
- 200 gram Medjool dates, pitted
- 2 tbsp maple or brown rice syrup
- 1 tbsp psyllium husk
- 1/2 teaspoon vanilla powder
- Pinch of Himalayan salt
ingredients
For the vanilla glaze
- 200 gram coconut butter
- 1/4 teaspoon vanilla powder
Method
For the doughnuts
Step 1
You will need a small silicone doughnut mould for this recipe.
Step 2
First, put the 80g of rolled oats into a food processor and blend them into a flour. Drain and rinse the cashews, discarding the soaking water, then add them to the oat flour with all your remaining doughnut ingredients, and blend until a moist dough forms.
Step 3
Roll the mixture into sausages and then firmly press them into the moulds. Place the doughnuts in the freezer for 2 hours to set.
For the vanilla glaze
Step 1
Put the coconut butter in a saucepan on a low heat and warm for just long enough to let it melt and become glossy. Remove the pan from the heat and stir the vanilla into the butter.
Step 2
Pop the doughnuts out of their moulds and onto a wire rack, with parchment paper lining the surface underneath.
Step 3
Dunk each of your doughnuts into the glaze top down, twist and pull out gently. You will need to repeat this step to get a thick enough glaze. Time is of the essence to do this before your glaze hardens, so work fast to glaze all your doughnuts.
Step 4
Keep them in the freezer and take out 10 minutes before serving.