RAW CHOCOLATE DONUTS

RAW CHOCOLATE DONUTS

• Nutritional Breakdown: per portion (whole recipe)
  

  (g)

• Makes 6 donuts

INGREDIENTS

• DONUTS
• 3⁄4 cup rolled oats (can use gluten-free oats)
• 3 tbsp cacao (or cocoa) powder
• 1⁄3 tsp pink salt
• 1 cup nut butter of choice (we used cashew)
• 1⁄4 cup coconut oil, melted
• 1⁄4 cup Nuvia Sweetener
• 2 tbsp coconut flour
• 1 tsp pure vanilla extract
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• GANACHE FROSTING
• 1⁄2 cup cacao (or cocoa) powder
• 1⁄3 cup coconut oil or cacao butter, melted
• 3 Tbsp Nuvia Sweetener
• 1⁄4 tsp pure vanilla extract
• 1⁄4 tsp pink salt

METHOD

• 1. Blend Nuvia Sweetener in a high-speed food processor until it becomes a powdered consistency, resembling icing sugar.
• 2. Add the rolled oats and blend and pulse as needed, until the mixture forms a fine oat flour.
• 3. Pour in the cacao powder, coconut flour, salt and pulse a few more times until combined.
• 4. Place the cashew butter, vanilla extract and melted coconut oil in with the blended ingredients and continue to blend until it forms a dough.
• 5. If you have a donut pan, coat with melted coconut oil (unless it’s non-stick), and press the dough into the pan. Alternatively, you can shape the donut mixture by hand. Simply roll the dough into a sausage shape join and press the ends together.
• 6. Refrigerate your donuts for 30 minutes or until firm whilst you make the chocolate ganache.
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• CHOCOLATE GANACHE
• 1. Blend the Nuvia Sweetener in a high-speed food processor until it becomes a powdered consistency.
• 2. Melt your coconut oil,add this and all remaining ingredients to the food processor and blend until smooth.
• 3. Remove your donuts from the freezer and place them onto a cooling rack.
• 4. Pour the sugar-free ganache over your donuts using a mental spoon and popthem into the freezer for 10 minutes to set.