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Raw, Vegan Gingerbread Donuts

The flavors of the holidays truly shine through in raw, vegan donuts.
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Prep Time 5 minutes
Total Time 35 minutes
Servings 12 mini donuts

Ingredients
  

Donuts

  • 3/4 cup cashews
  • 3/4 cup rolled oats use Gluten-free as needed
  • 3/4 cup dates, soaked and pitted
  • pinch sea salt
  • 1 tbsp cinnamon
  • 1 tbsp organic black strap molasses
  • 1 tsp allspice
  • 1 tsp nutmeg
  • 1 tsp freshly grated ginger
  • 1 tsp vanilla
  • 1 tsp coconut oil only if you are using a pan

Glaze (optional)

  • 2 tbsp coconut oil
  • 2 tbsp dark maple syrup
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1 tbsp chopped candied ginger or coconut sugar (optional)

Instructions
 

  • blend the cashews in a blender of food processor until it becomes a fine powder.
  • then add the oats and repeat step one.
  • drain the dates and add them with the salt to the blender and process.
  • finally, add all the remaining ingredients and process for 1-2 minutes until everything is well combined.
  • 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.
  • Place them into the freezer for 30 minutes until firm.
  • Meanwhile, melt all glaze ingredients in a pan over low-medium heat.
  • 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.

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 :)