Raw, Vegan Gingerbread Donuts

Raw, Vegan Gingerbread Donuts

I wish these pictures were the scratch and sniff! Seriously, the smell of the fresh ginger, spices and molasses are unbelievable. These donuts are soo easy! No baking and frying required. No flour, oil or white sugar needed with these donuts. They are raw, vegan and are can easily be gluten-free by selecting GF rolled oats.

donuts
You can enjoy them as is, or use the simple coconut oil and maple syrup glaze provided below. This is a great way to take a classic dessert and “healthify” them for the holiday season. Why not leave these out with our Homemade Organic Hot Chocolate recipe this year for Santa, his waistline will thank you.

Raw, Vegan Gingerbread Donuts
Print Recipe
The flavors of the holidays truly shine through in raw, vegan donuts.
Servings Prep Time
12 mini donuts 5 minutes
Passive Time
30 minutes
Servings Prep Time
12 mini donuts 5 minutes
Passive Time
30 minutes
Raw, Vegan Gingerbread Donuts
Print Recipe
The flavors of the holidays truly shine through in raw, vegan donuts.
Servings Prep Time
12 mini donuts 5 minutes
Passive Time
30 minutes
Servings Prep Time
12 mini donuts 5 minutes
Passive Time
30 minutes
Ingredients
Donuts
Glaze (optional)
Servings: mini donuts
Instructions
  1. blend the cashews in a blender of food processor until it becomes a fine powder.
  2. then add the oats and repeat step one.
  3. drain the dates and add them with the salt to the blender and process.
  4. finally, add all the remaining ingredients and process for 1-2 minutes until everything is well combined.
  5. grease a donut pan with a little coconut oil and press the dough firmly into the mold with your fingers. If you don't have a donut pan that's cool, roll them into a ball, flatten a bit and cut out a little circle if you want to achieve the donut shape or just make donuts holes. Place them on a cookie sheet lined with parchment.
  6. Place them into the freezer for 30 minutes until firm.
  7. Meanwhile, melt all glaze ingredients in a pan over low-medium heat.
  8. Dip each donut into the glaze or just drizzle the glaze over top. Sprinkle with coconut sugar or chopped candied ginger if desired. Place them back into the freezer until the glaze is firm.
Recipe Notes

Keep them in the fridge in an airtight container until ready to eat.

Sometimes for an extra special treat, I like to sprinkle a little chopped candied ginger on after the glaze goes on 🙂

Share this Recipe