They may look plain and unassuming but DAAAAAAMN these things rocked my world.
I used to really love doughnuts. I think there was even a period of time that I had a strawberry glazed doughnut for breakfast every day for like 2 months straight. Whatever. Shit happens. (And I’m still here alive and well to talk about it! Gasp!)
Anyway, doughnuts free of dairy are hard to come by, sans the amazingly decadent doughnuts from Dun-Well Doughnuts in Brooklyn (which I haven’t been to in ages!). I don’t really indulge in them often.
Making them seems like way too much work for something I could/should only have one of but would probably eat 3 or 4 anyway…
These little gem-like doughnut holes are not exactly similar in texture, but instead are more dense and crispy and unique.
I adapted this recipe from –
Go check hers out. They’re gorgeous! …while you’re there, check out her deep dish apple pie…been drooling over it for ages…
The glaze is maple syrup, coconut butter and a little coconut oil – making use of what I had on hand.
I toasted my buckwheat groats at a very low temp (170 degrees F) for an hour or so, just until they got crispy. Buckwheat is a gluten free grain, sans wheat unlike the name suggests. Weird, I know. If you don’t have access to buckwheat, try oats or dried unsweetened coconut as Emily suggests. I’m SO glad I tried buckwheat for these and equally glad I thought of toasting it.
Before anyone points out that these aren’t technically “raw”, because of the maple syrup and toasted buckwheat, I most usually consider treats like this raw since there is no baking at high temperatures involved. That’s raw enough for me. 😉
makes approx 12 small doughnuts
for the doughnuts:
- 2/3 c almond meal, fine grain
- 2/3 c buckwheat groats, toasted (for more texture) OR rolled oats OR dried, unsweetened coconut
- 2/3 c pitted medjool dates, or whatever dates you have that are super soft and gooey
- 1 t vanilla bean paste, or 1/4 t vanilla extract or 1/8 t vanilla powder
- 1/8 t fine grain salt
for the glaze:
- 3 T coconut butter or oil
- 2 T maple syrup
Process all doughnut ingredients in your food processor or high powered blender until it all comes together like a sticky dough. You may have to scrape down the sides and help everything along if it gets stuck.
Scoop out a tablespoon sized amount of dough at a time and roll it in your palms to make a smooth, round ball.
You should end up with about 12 doughnuts.
Place them on a dish and pop them in the freezer while you make your glaze.
Whisk together the glaze ingredients in a small saucepan over the lowest heat possible.
Once the glaze is softened and smooth, grab your doughnuts out of the freezer.
Roll each ball around in the glaze and place back on the plate. The cold temp of the balls will harden the coconut oil/butter quickly. Place them back in the freezer and wait a few minutes; then take them out and coat them again.
note: if you are using only coconut butter, it won’t be as liquid as using coconut oil. I had to pick up a little bit with my fingers and mold it around the doughnut, as opposed to just rolling it around in the saucepan.
You will need to keep these in the fridge so that the glaze doesn’t soften too much, especially if it’s a warm day. It’s not necessary to keep them in the freezer though.
IF you desire, melt some dark chocolate and drizzle over the balls with a fork.