Raw Vegan Dark Chocolate Donuts with Beetroot & Maqui Berry Glaze


When you're looking for the ultimate healthy indulgence, look no further than these delish raw donuts! I'm going to be honest here and say that I made about 12 of these and... they disappeared pretty quickly. Ummm... because I devoured about 10 of them without sharing! Woops! I feel a bit guilty about that! BUT I don't feel guilty about indulging because they're packed full of high-vibrational nutrients, plant fibre and feel-good, happy hormone boosters like cacao and maqui berry – both Amazonian superfoods. 


For the donuts
5 tbsp water
7 tbsp coconut nectar/treacle/maple syrup
1 tsp vanilla
2 dates
1/2 cup almond butter
1/4 cup desiccated coconut
1 cup almond flour
3 scoops protein powder (I used hemp)
1/2 cup raw cacao powder

For the glaze
5 tbsp water
1/2 cup cashews (soaked overnight)
1/4 cup coconut nectar/treacle/maple syrup
1 tsp beetroot powder
1 tsp maqui berry powder
1 tsp vanilla


First, blend the wet ingredients together in a high-powered blender until well combined, then add the coconut, almond flour, protein powder and raw cacao. Mix until well combined and a firm dough forms.

Turn the dough onto a flat surface lined with baking paper, and place another sheet of paper on top. With a rolling pin, flatten the dough out to about 3/4 inch thick between the two sheets of baking paper.

Remove the top sheet of paper and cut the dough into small circles. Try using a 2 or 2 1/2 inch cookie cutter. Next, cut out the donut holes with a smaller-sized cutter. Place donuts onto a tray lined with baking paper and gently form desired shapes with your fingertips, if necessary. Pop into the freezer for a few hours until the donuts are firm and cool (this helps the glaze set).

Blend the glaze ingredients together until smooth and pour over icy cold donuts. Return to freezer immediately to set.

When ready to serve, garnish with a sprinkle of pomegranate arils, some grated coconut and a drizzle of liquid raw chocolate sauce . I poured the liquid chocolate into a squeezy bottle to get a good drizzle effect. Then pop back into the fridge or freezer to chill until it's time to serve (or eat a few now, just to test!). Store the donuts in an airtight container in the refrigerator for up to one week.