After making a red velvet beet birthday cake for a friend last week, I had extra ingredients leftover so I decided to play around with the recipe and modify it to make raw vegan donuts. Oh my goodness, they turned out SO GOOD I ended up eating 3 donuts before they were even close to being finished dehydrating! LOL You all are in for a real treat with this recipe! And btw, each donut contains 2 dates, which will help you meet your quota if you're in the last few weeks of your pregnancy. Woot woot, you just can't beet that!
Pictured: Donuts topped with Coconut Cult's Chocolate Mousse yogurt
Red Velvet Beet Donuts (raw, vegan, gf)
Ready in 10 hours or less
Servings 24 donuts
- 4 cups cashews, soaked for 2 hours then drained
- 2 cups raw red beet, diced
- 2 cups packed soft dates, pitted
- 6 tbsp maple syrup
- 1/4 cup raw cacao butter, melted
- 1/2 tbsp ground vanilla
- 1/4 cup raw cacao powder
- 1/2 tsp sea salt
- 4-6 tbsp psyllium husk (use more or less depending on the consistency of your batter)
- Rinse and peel your beets, cut off the stumps, then dice them to make them easier to pulverize in the food processor. Place them in your food processor and process until they are very finely ground up.
- Scrape down the sides of your food processor. Then add the maple syrup, dates, melted cacao butter, and ground vanilla. Process again until the mixture is like a paste. (Note: if your dates are not soft, you will want to soak them in some water for 10-15 minutes.)
- Now add in the cacao powder, sea salt, psyllium husk and soaked cashews. Process again until the mixture is well combined and the cashews have been finely ground and integrated into the mixture. It should be like a thick dough consistency now.
- Grab a palms worth of the dough and roll it into a ball in your hands. Place it on a mesh dehydrator sheet and gently press down to make that donut shape we all know and love. Repeat until you fill up the tray. (I filled up each tray with 12 donuts.) After you fill a tray, take your finger and poke a donut in the center and then swirl it around until it has a hole in it. Repeat this with each donut.
- Place the loaded dehydrator trays in your dehydrator at 118 degrees Fahrenheit for 6-8 hours. Check on them every couple hours to see how they are drying. You may like yours moister than I do so go with whatever you like. I liked mine best at 8 hours when they were firmer and held together nicely.
- Store in a sealed glass container and place in the refrigerator. I think these taste AMAZING on their own without any icing but you could always go all out and top them with icing or decorations. In one of the above pics, I topped mine with some Coconut Cult Chocolate Mousse Yogurt.
Going into the dehydrator
Fresh out the dehydrata
Almost too pretty to eat ... almost ... ;-)