Raw Espresso Donuts

Welcome to my first blog post!

To celebrate my blog release week, I decided to post one recipe every day this week for a total of 7 new recipes. I’m so excited to start sharing my favorite recipes with you and I hope you will enjoy them as much as we do.

Now, are you ready for the first recipe!? I sure am! Today we’re starting with nutritious donuts.

Breakfast or dessert, this recipe is delicious either way! I personally prefer them as dessert, but if I ever need a quick breakfast, I wouldn’t mind having one of these. They are full of nutritious ingredients and they contain a little caffeine boost.

Not a coffee lover? You can totally omit the ground coffee beans in this recipe. You will still end up with a delicious raw chocolate donut.

The base is made of oats, dates, pecans, cocoa nibs, vanilla and ground coffee beans and the glaze is made of cashews, dates, vanilla, coconut milk, coconut oil, cocoa powder and more ground coffee. Delicious and packed with nutritious ingredients.

Raw Espresso Donuts

Raw espresso donuts made from nutritious ingredients, such as oats, pecans, dates, cocoa nibs and coffee beans. Top them with a glaze made of cashews, dates, plant milk and cocoa powder.

Course Dessert

Cuisine vegan, vegetarian

Prep Time 35

Cook Time 0

Total Time 35

Servings 9

Ingredients

Donuts

1/2 cup rolled oats
1 cup pecans
1.5 cup Medjool dates, pitted
1/4 cup cocoa nibs
1-2 teaspoons coffee beans, ground
1 tablespoon vanilla extract

Chocolate Glaze

1/4 cup cashews, dry roasted, salted
1/4 cup Medjool dates, pitted
1/2 tablespoon vanilla extract
1/2 cup canned coconut milk, light
1/2 tablespoon coconut oil
1 tablespoon + 1 teaspoon cocoa powder,
1/2 teaspoon coffee beans, ground

Instructions

Line a baking 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.
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. Enjoy!

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.

If you’re new here, you can learn more about this blog here and my dietitian practice here. Welcome!

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View Comments

plantbasedweb says:

2016-06-20 at 9:08 am

This donuts looks insane! Really love your first post, good job :)
I also started blog today so we are in this together ;)
- Unsweetened Caroline says:
  
  2016-06-20 at 10:33 am
  
  Thank you so much! Let me know if you try them and best of luck with your blog. :)
Masala Vegan says:

2016-06-21 at 5:40 pm

Oooh, delicious! Must try this out & congratulations on your blog!
- Unsweetened Caroline says:
  
  2016-06-21 at 7:29 pm
  
  Thank you so much! :) Hope you love them!
Laura knight says:

2017-07-28 at 7:47 am

Hi what can you substitute the oats with as Technically it is not raw or gluten free with oats. Thanks
- Unsweetened Caroline says:
  
  2017-07-30 at 8:56 am
  
  Hi Laura, oats are actually naturally gluten-free. They are often cross contaminated with gluten, but a lot of certified gluten-free oats are available. So the recipe can be made gluten-free. As for the oats, there are also raw oats available. If you want to substitute the oats, I would recommend raw almond flour. Hope this helps! :)