These were 100% inspired by Sam's (@sobeautifullyraw) donut photo I saw on Instagram yesterday morning. Immediately I was like: I need these in my life and I need to make a recipe for the blog today anyways. So here we are.

The base of these donuts is - surprise, surprise - dates, oats and almonds, with some cacao powder. The mint frosting is made up of coconut cream, mint leaves, maple syrup and some spirulina for colour. The chocolate drizzle is your basic and fabulous raw chocolate. These are perfect for any time and would probably definitely be amazing crumbled on some vegan soft serve. Eat as many as you want, obviously. I got my period yesterday so I'll most likely eat all of these throughout today (... I need the iron).

I'll be honest, if you're hoping to get a light, fluffy, melt-in-your-mouth fried donut experience: keep on marching. These are DELICIOUS, but they are dense like most other raw desserts. They personally satisfy all MY donut cravings, but that is mainly because of the shape and because they are a sweet, decadent, chocolate mint mouthgasm. Just wanted to give you a heads up. They're awesome but they are not super similar to the donuts most of us know. More traditional fried vegan donuts ARE a thing though, and I highly suggest you try them sometime. If you're in Vancouver, Canada I'd point you to Cartems. But I feel kinda weird after eating vegan junk foods - except for ice cream, I could always go for a tub of Coconut Bliss - so I stick to making up treats with whole foods or less processed ingredients as the focus. They taste just as good in my opinion (albeit a bit different), and they give me energy and nutrition. It's a win-win for all the players.


[ makes 12 mini donuts ]

3/4 cup almonds
3/4 cup rolled oats
3/4 cup gooey dates 
4 tablespoons cacao powder
1/8 teaspoon sea salt

Mint coconut frosting:
1 cup coconut cream 
1/4 cup melted coconut oil
1/4 cup maple syrup 
2 tablespoons mint leaves
1/8 teaspoon vanilla powder
1/8 teaspoon spirulina powder, as needed

Chocolate drizzle:
2 tablespoons cacao powder
2 tablespoons maple syrup
2 tablespoons melted coconut oil

To make the donuts: grind the oats and almonds into flour in a high speed blender, add the cacao and salt and blend for a second so they're evenly mixed. Add the dates and blend until you get a moist, thick dough that holds its shape. Or else transfer to a food processor and add the dates then, if your blender isn't very powerful. Press the dough into a donut mold or shape into donuts (or make into bars) and leave in the freezer until solid: it'll take 40 minutes or so. Keep in the freezer until they're ready to be dipped in the mint frosting.

To make the frosting: blend all the ingredients until smooth, or whisk by hand. Add the spirulina in very small amounts until you get the colour you want. It will be very liquid at this point but don't worry! Leave it in the fridge for a couple hours and it will thicken up. Dip your donuts in the frosting, I did this a few times for each donut. You might have leftover frosting but I don't see this as a problem in any way.

To make the chocolate drizzle: stir together the ingredients until you have liquid chocolate. Drizzle over your donuts. Sprinkle on some finely chopped pistachios if desired. Enjoy! Store in the fridge for up to a week, or the freezer for a few months.

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