Donuts are one of my weaknesses, especially glazed doughnuts. This recipe is truly the result of my own cravings, and they’re definitely worth the effort! I used a donut pan used for making baked donuts, but since these are raw, I was only using it as a mold.
Another bonus of this recipe is that you don’t need a dehydrator! This recipe set up in the refrigerator with no baking or dehydration required, which makes it perfect for instant gratification.
If you don’t have a donut mold, you can form these into balls very easily, and even glaze them! They are just as delicious.
Start by putting the donut dough ingredients into the food processor, and pulsing it until a crumbly dough is formed. You should be able to make it stick together in your hand when you press it together. That’s when you know it’s ready to form into donuts.
Next, you’ll line a donut pan with a piece of plastic wrap and fill the mold with donut dough.
Press the donut dough into the mold firmly with your fingers, adding more dough if necessary. Make sure that you are using enough pressure so the donuts hold together when they are removed from the mold.
Lift the donuts out of the mold by pulling the edges of the plastic and turning the donut out onto a parchment lined tray. I like to take a moment to round the edges a little which can look a little flat after all the pressing in the mold.
Mix the glaze ingredients together in a mixing bowl and whisk until a smooth sauce is formed. You’ll want to work quickly because the glaze will start to thicken as it cools down, which will make it harder to work with.
Dip all the donuts into the chocolate glaze and place on a parchment lined tray to set. This is a good time to garnish the donuts with cacao nibs, coconut, or chopped nuts.
NOTE: If your glaze starts to thicken too quickly while you are working with it, you can place the mixing bowl over a pan of boiling water to warm it gently.
- 1½ cups fine almond meal
- ¼ cup cacao powder
- 2 tablespoons psyllium powder
- 2 tablespoons coconut oil, melted
- 2 tablespoons date syrup
- 2 tablespoons almond butter
- 1½ cup dates, pitted and chopped
- ¼ cup date syrup
- ¼ cup coconut oil, melted
- ¼ cup cacao powder
- In a food processor, blend the almond meal, cacao powder and psyllium until well combined. Add the coconut oil, date syrup, almond butter and dates. Process until everything is fully incorporated and sticky.
- Line a donut mold with plastic and press the some of the dough into the mold and press firmly until it takes the shape of the mold. Be sure to press firmly or the donuts won't hold together.
- Remove from the mold by lifting the plastic out carefully and placing the formed donut on a parchment lined tray.
- Place the plastic wrap back into the mold and continue forming the donuts until all the dough is used up.
- When you are finished forming all the donuts, place them in the freezer to become firm enough to glaze.
- Add the ingredients for the chocolate glaze to a mixing bowl and whisk until a smooth sauce is formed. Working quickly dip each of the donuts into the chocolate glaze and place on a tray to set up.
- Once all the donuts have been dipped in the chocolate glaze, keep refrigerated for up to 1 week.
These doughnuts look delicious—I cannot wait to try them!
Are there any possible substitutions for the psyllium husk and the coconut oil?
You can substitute almond meal for the psyllium and I imagine you can substitute apple sauce for the coconut oil. Enjoy!