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.
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.