Want more raw food recipes? Check out the Wanderlust Find Your True Fork cookbook, available now for purchase.
Welcome to October, one of the first sugar-celebrating months of the season. If you’re anything like us, you can’t turn off that sweet tooth just because you strive to live a healthy lifestyle. Which is why we were super pumped to discover Olivia Scott with the Raw Kitchen, and her mouthwatering, homemade “donut” recipes.
There’s nothing quite like the comfort of a morning donut, and we adore the fresh flavor and burst of energy that comes along with raw food. And with Halloween and holiday season just around the corner, it’s the best time to start collecting some top-notch sweet recipes. These donuts are simple and fun, even for the raw-chef novice. And with three different variations (caramel with white chocolate, chili with milk chocolate, or strawberry with maca and lucuma sauce, oh my!), it’s a recipe that’s guaranteed to please.
*Note: you will need a dehydrator for these recipes. You can find a dehydrator online or through speciality cooking stores.
Raw Donuts Three Ways
Caramel with White Chocolate Sauce
INGREDIENTS
4 cups (400g/14oz) desiccated coconut, plus extra to garnish
2 cups (320/11.2oz) almonds
1 tsp Himalayan sea salt
1 tsp vanilla bean powder
1/2 cup (150g/5.3oz) maple syrup
1 cup (250ml) coconut oil
1 cup (160g/5.6oz) dates
White Chocolate Sauce
1/2 cup (125ml) cacao butter
1/2 cup (150g/5.3oz) rice malt syrup
1 tbsp mesquite powder (optional)
Pinch of vanilla bean powder
Pinch of Himalayan sea salt
INSTRUCTIONS
Place the coconut, almonds, sea salt, vanilla bean powder, and maple syrup in a food processor and process on high for 2 minutes, until smooth. Add coconut oil and blend on medium for 1 minute. Add dates and blend until smooth. Spoon the mixture into a donut mould. Press down firmly so the mixture is tightly packed. Place the donut mould face down on the dehydrator tray and carefully press the donut out. Repeat until all mixture has been used and you’ve made about 10 donuts. Dehydrate for 8 hours, then refrigerate for 1 hour to set.
To make the white chocolate sauce, place all sauce ingredients in a high-speed blender and blend on slow for 30 seconds, until well combined. Do not blend on high as ingredients will heat and separate.
Pour sauce into a squeezy bottle (optional) and drizzle over donuts. Garnish with the extra desiccated coconut. Refrigerate for 20 minutes to set. Store, refrigerated, in an airtight container for up to three weeks.
Makes 10 donuts
Chili Chocolate with Chocolate Sauce
INGREDIENTS
4 cups (400g/14oz) desiccated coconut
2 cups (320g/11.2oz) almonds
1 tsp Himalayan sea salt
1/2 cup (55g/2oz) raw cacao powder
1 tsp cayenne pepper
1/2 tsp vanilla bean powder
1/2 cup (150g/5.3oz) maple syrup
1 cup (250ml) coconut oil
1 cup (160g/5.6oz) dates
Chocolate Sauce
1/2 cup (125ml) coconut oil
1/2 cup (150g/5.3oz) rice malt syrup
3 tbsp raw cacao powder
Pinch of vanilla bean powder
Pinch of Himalayan sea salt
Garnish
2 tsp ground chili flakes
INSTRUCTIONS
Place the coconut, almonds, sea salt, cacao powder, cayenne pepper, vanilla bean powder and maple syrup in a food processor and process on high for 2 minutes, until smooth. Add coconut oil and blend on medium for 1 minute. Add dates and blend until smooth. Spoon the mixture into a donut mould. Press down firmly so the mixture is tightly packed. Place the donut mould face down on the dehydrator tray and carefully press the donut out. Repeat until all mixture has been used and you’ve made about 10 donuts. Dehydrate for 8 hours, then refrigerate for 1 hour to set.
To make the chocolate sauce, place all sauce ingredients in a high-speed blender and blend on slow for 30 seconds, until well combined. Do not blend on high as ingredients will heat and separate.
Pour sauce into a squeezy bottle (optional) and drizzle over donuts. Garnish with ground chilli flakes. Refrigerate for 20 minutes to set. Store, refrigerated, in an airtight container for up to three weeks.
Makes 10 donuts
Strawberry & Maca with Lucuma Sauce
INGREDIENTS
4 cups (400g/ 14oz) desiccated coconut
2 cups (320g/11.2oz) almonds
1 tsp Himalayan sea salt
1/2 cup (150g/5.3oz) rice malt syrup
1/2 cup (12g/0.4oz) freeze-dried strawberries
1/2 tsp vanilla bean powder
1 tbsp maca powder
1 cup (250ml) coconut oil
Lucuma Sauce
1/2 cup (125ml) coconut oil
1/2 cup (150g/5.3oz) rice malt syrup
3 tbsp lucuma powder
Pinch of vanilla bean powder
Pinch of Himalayan sea salt
Garnish
3 tbsp pistachios, chopped
INSTRUCTIONS
Place the coconut, almonds, sea salt, rice malt syrup , freeze-dried strawberries, vanilla bean powder and maca powder in a food processor and process on high for 2 minutes, until smooth. Add coconut oil and blend on medium until smooth. Spoon the mixture into a donut mould. Press down firmly so the mixture is tightly packed. Place the donut mould face down on the dehydrator tray and carefully press the donut out. Repeat until all mixture has been used and you’ve made about 10 donuts. Dehydrate for 8 hours, then refrigerate for 1 hour to set.
To make the lucuma sauce, place all sauce ingredients in a high-speed blender and blend on slow for 30 seconds, until well combined. Do not blend on high as ingredients will heat and separate.
Pour sauce into a squeezy bottle (optional) and drizzle over donuts. Garnish with chopped pistachio. Refrigerate for 20 minutes to set. Store, refrigerated, in an airtight container for up to three weeks.
Makes 10 donuts
These recipes originally appeared in Olivia’s book, The Raw Kitchen.
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A true believer in holistic wellness, Olivia Scott is hugely passionate about the effect what we eat everyday has on our bodies—physiologically and psychologically, and our overall wellbeing. In 2013 Olivia founded the Auckland bases business, The Raw Kitchen, and in 2015 she co-founded cold pressed juice company, Well+Good which is stocked at The Raw Kitchen stores. Olivia is a sought-after speaker at various wellness events, and has written for and published recipes in several publications. Her first book, The Raw Kitchen, published by Beatnik Publishing is now available for purchase.