Winter has been challenging for me lately. I think about biking everyday and I miss the warmth of the sun. If you’re feeling the struggle along with me and stuck inside because you don’t want to freeze your toes off then I have the perfect solution. Get in the kitchen, put on a podcast, and make these donuts. A true winter lifesaver.
A raw vegan donut recipe has been on my list for a while and when you have an aspiration to create a recipe for raw vegan donuts then you have to make it happen.
So that’s exactly what I did.
I had a challenging week at work so I woke up today, taught a yoga class, had some breakfast, and made these donuts. A good choice, obviously.
I decided to go the caramel donut route because caramel is a true gift to the earth and in my opinion, we could all use a little more of it in our lives. If you’re anything like me, then I’m sure that you’re excitedly nodding your head in agreement. But if you’re not, check out this recipe instead.
For those of you who are along for the ride, let’s get to it. You don’t want to wait for these any longer!
RAW VEGAN CARAMEL PISTACHIO DONUTS
3/4 cup + 1 tablespoon oats
1/4 cup almonds
1 cup dates
1/4 cup maple syrup
2 tablespoons hemp seeds
1 tablespoon lucuma powder
1 tablespoon water
1/2 cup chocolate, melted
Blend together oats and almonds until flour forms. Add in dates, maple syrup, hemp seeds, lucuma powder, and water. Blend together until dough forms. Remove and roll into donuts or press into greased donut molds. Refrigerate for 30 minutes. Remove from refrigerator and dip in melted chocolate. Top with pistachios. Place in refrigerator until chocolate sets up, about 15 minutes. Serve, enjoy!
Store in refrigerator for up to 7 days.