So I decided I’m not a baker. I am awful at creating gluten free baked desserts. So I’m going to stick to raw desserts.
Tonight I got a craving for a doughnut, so I’m all for a healthy easy version.
If you’ve got 10 minutes to spare I suggest trying these out.
I love how my food prep brain goes off and how I can create such great food off of minimal ingredients.
Onto the recipe!
Ingredients for the base of the doughnut:
1 cup gluten free oats
1 cup medjool dates
1/4 cup shredded unsweetened coconut
Directions:
Add all ingredients to your food processor and blend until the dough is sticky. Then form into doughnuts. I rolled the batter into a large ball and formed the doughnut from that. Set on a cookie sheet.
Ingredients for frosting:
1/2 cup walnuts soaked for at least 30 minutes
1 tablespoon unsweetened shredded coconut
4 medjool dates
1/4 teaspoon vanilla extract
1/4 cup non dairy milk
3 tablespoons pineapple juice ( I used canned pineapple for this, if using fresh blend in a chunk of the pineapple)
4 tablespoons coconut oil melted
Directions:
In a high speed blender add the walnuts, drain first. Add in all the ingredients and blend on high to a creamy consistency. I tried this in my food processor and it was a bit lumpy so I transferred it to my vitamix.
Once the frosting is done prepare the the doughnut by topping the oat base with a pineapple slice then add the icing and optional sprinkle on shredded coconut. Refrigerate for at least 30 minutes then dig on in!
Hope you enjoy these as much as I did!
