Admittedly, I have a soft spot for coconuts and donuts. Coconuts are not only incredibly healthy but also extremely tasteful. When I was in the Caribbean a few years ago, coconuts were almost my daily snack. When I was a child my parents used to work for the US-forces. I used to visit them on a regular basis after leaving school because it was very close to my parents’ working place. My mother often used to save some donuts for me because she knew I was crazy for them. So, when I came visiting her she gave them to me and made me glow. At that time, I didn’t know it was possible to make these donuts the vegan way. So, I was excited to read how Golubka found a way to combine coconuts and donuts in such a delicious way. She has really set a record when it comes to make donuts not only vegan but also so tasteful that you could never tell the difference between a non-vegan and a vegan donut. If you should be crazy about coconuts and donuts, you are going to love this recipe. Guaranteed!
“Before we leap into the new year, we’d like to share these festive little raw vegan doughnuts with you. Glazing and sprinkling them with different colours gave us a good dose of holiday cheer. Taste-wise, they are extremely rich and satisfying, much like regular doughnuts. Enjoy!
2 cups cashews – soaked for four hours, or more
1/2 cup Irish moss – thoroughly rinsed and soaked in hot water for at least 10 minutes
1 cup water
1/2 cup raw honey
2 tablespoons maca powder – optional
1/4 teaspoon salt
2 tablespoons sprouted pecan butter or other nut butter/oil
2 tablespoons almonds – ground
3/4 cup flax seeds – ground
We used coconut butter for the base of the glaze. Place the jar into warm water to soften the butter up. In separate bowls, mix the butter with the flavours listed below. Add raw agave syrup or another preferred sweetener to taste.
raw cacao powder
freeze dried strawberries
shredded coconut, cacao nibs, dried apricots, freeze dried strawberries and cherries
In a high speed blender, mix together all but the last two ingredients until very smooth. Transfer the mixture to a bowl. Add the ground almonds and flax seeds, mix thoroughly. Using a wet ice-cream scooper, scoop a ball of the mixture onto a Teflex-covered dehydrator tray. Flatten slightly with wet fingers and make a hole using a wet round tip of a pipping bag or an apple core remover. It is important to dip the ice-cream scooper and the piping bag into water every time before scooping out the next doughnut. You can reform any dough you have remaining from the doughnut holes. Dehydrate at 115F overnight. Remove the Teflex and continue to dehydrate until the doughnuts are dry enough and ready to be glazed. Keep refrigerated after glazing.”
Source: Raw Food Recipes