Raw Vegan Chocolate Doughnuts
This was an amazing and divine treat.
I got a bunch of free bananas on the anti-waste app here in the UK called Olio. It's a fantastic platform that helps combat waste by allowing people to give away items they don't need. I give things away on the app all the time, both food and non-food. If you're UK based, check it out here: https://olioapp.com/en/
So I ended up collecting about 25+ organic bananas through the app. The only problem was that I already had bananas at home, and over the following days they kept getting riper and more spotty. I wasn't sure what to do with them all because there are only so many banana smoothies one can have in a week.
Then I remembered that about a year ago I had searched on YouTube to see how vegans and raw vegans make simple doughnuts with just a few ingredients.
One thing I clearly remembered was that ripe bananas are the foundation of many raw vegan doughnut recipes. That was it!
I told my family that instead of freezing the bananas the next day, I would turn them into raw vegan doughnuts.
Now these doughnuts will surprise you because they are very hearty and satisfying. They taste a bit like banana bread with a thick chocolate coating. Can I get a yum meeee?
From the nut and coconut flours to the bananas, most of the ingredients are naturally dense and rich. I found that two doughnuts in a day was plenty, especially with the dark chocolate glaze, which was absolutely heavenly.
My two sisters, who are both meat eaters, loved them and asked me to make more. As I am usually the one who makes the birthday cakes in my family, one of my sisters even made an early request for me to recreate the same recipe as a cake for her birthday.
Her birthday is in October!!! 😅
Another bonus is that the 15 g of cacao powder used in the chocolate glaze is also a great natural source of iron, adding a small nutritional boost alongside the delicious flavour.
This raw recipe is that good, even non raw foodies will be drooling.
What is more, it was incredibly straightforward to make. If you have some ripe bananas sitting on your counter, you should definitely give this a go.
This recipe makes around 9 to 10 doughnuts. It depends on how big you want them. Make one massive one if your heart so desires. You are free!
Let me know what you think after you have made them.
Happy desserting amigos! 🍌🍩
Equipment (click on link)
Food processor or high-speed blender (to mix the dough)
Kitchen scale (recommended for accuracy)
Dehydrator tray liners or non-stick sheets
Small bowl (for heating and making the chocolate glaze)
Ingredients
Doughnut Base
- 360 g very ripe bananas (about 6-8 medium, peeled)
- 120 g almond flour
- 50 g coconut flour
- 40 g desiccated coconut
- 24 g ground flaxseed
- 6 g psyllium husk powder
- 2 g vanilla extract or powder
- 2 g sea salt
- 2 g cinnamon powder
Chocolate Glaze
- 15 g cacao powder
- 40 g melted coconut oil
- 30-40 g maple syrup or agave syrup
Method
1. Prepare the banana base
In a food processor, blend the ripe bananas until completely smooth.
2. Make the dough
Add the almond flour, coconut flour, desiccated coconut, ground flaxseed, psyllium husk, vanilla, salt, and cinnamon. Mix until a thick dough forms. It should resemble and taste like cookie dough!
3. Rest the dough
Allow the mixture to rest in the food processor for 10 minutes so the coconut flour and psyllium absorb moisture. The dough will become firmer and easier to shape.
4. Shape the donuts
Divide the dough into 9 to 10 portions. Roll each portion into a ball and gently compress it between your hands to make a flatter circular shape. Next, create the doughnut ring by pressing a finger into it to make a hole through the centre and twisting to create a bigger hole. Flip onto the other side and press your finger into it as you perfect the shape of your doughnut.
Pat down any uneven parts of the doughnut until you have achieved your desired shape.
5. Set the donuts
Place the donuts on parchment or wooden board for another 20 minutes until they become more frim.
6. Dehydrate the Doughnuts
Place the shaped doughnuts onto dehydrator trays lined with non-stick sheets. Dehydrate at 45°C (113°F) for 1½–2 hours, flipping the doughnuts halfway through so they dry evenly on both sides.
They should become slightly firmer on the outside while remaining soft and cake-like inside
Dark Chocolate Glaze
Ingredients
- 20 g raw cacao powder
- 60g melted coconut oil
- 45 g raw syrup of choice
Raw Vegan Syrup Options
Use any liquid sweetener you enjoy, such as:
- Raw agave syrup
- Raw coconut nectar
- Raw date syrup
- Raw maple syrup
Prepare the Chocolate Glaze
- Add the coconut oil to a small heatproof bowl.
- Place this bowl over a larger bowl filled with freshly boiled water to gently melt the oil using indirect heat.
- Once the coconut oil is almost fully melted, remove the bowl from the hot water.
- Add the cacao powder and your syrup of choice, stirring well until the glaze becomes smooth and glossy.
- Dip or drizzle over the donuts.
- Allow the glaze to set for 10–15 minutes.
Optional: Sprinkle over your favourite toppings such as desiccated coconut, finely chopped nuts (like almonds, pistachios, or hazelnuts), cacao nibs, crushed freeze-dried raspberries, or a light dusting of cacao powder.
💡 Tip:
- Using indirect heat like this gently melts the coconut oil without overheating it, helping to keep the glaze raw and silky.
- If you want a thicker frosting-style glaze, add 2–3 g extra cacao powder.
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- If you want a shinier drizzle, add 3–5 g extra syrup.
