These ganache glazed ‘do-nuts’ are special raw treaties made with nutrient-dense cashews and almonds and coated with a rich cacao ganache. They are topped with raspberry powder, goji berries, pumpkin seeds and supergreens powder, making these doughnuts as wholesome as they come! You can change the garnishes to your preference and mix up the nuts to create your own earthy flavours. Enjoy!
2/3 cups cashew nuts
1/2 cup almond meal or ground almonds blitzed
1/4 cup raw cacao
1 tbsp plus
1 tsp coconut oil
1 tsp vanilla powder
2/3 cup raw cacao powder
1/3 cup maple syrup
1/2 cup coconut oil
1. Line a doughnut mold pan or a baking tray with baking paper, set aside.
2. In a high speed food processor, place all base ingredients and blend until well combined. Remove and place in doughnut molds or shape into balls with palms of your hands and poke a hole out in the middle and mold. Place in the freezer for 20-30 minutes to set.
3. In a medium-sized bowl, add cacao powder, maple syrup and coconut oil and whisk with a fork to remove all lumps. Do this until silky smooth. Leave to set for five to seven minutes to thicken. Spread this over the doughnuts that have been setting in the freezer.
Tip: Have your garnishes ready to go as the cacao icing sets fast.
4. Place on garnishes on top of doughnuts and serve!
About Cassandra Law
Cassandra Law is a nutritionist from Sydney with a passion for sharing her insights about improving health and wellbeing through nutrition. She is a graduate of Endeavour College of Natural Health.
These raw vegan tarts created by nutritionist Hayley Richards are a great healthy dessert option free of refined sugars and gluten and packed with nutrients you’d usually miss out on with more traditional desserts.