For our new raw dessert recipe, we created Double Cacao Dipped Mini Donuts! We were limited by the ingredients we had available, so feel free to use other ingredients you may have such as shredded coconut. The ingredients in this recipe can also be used to prepare raw brownies or truffles as well. The process is easy and effective for creating mini donuts that look like the real thing! Give it a try. Enjoy!
Double Cacao Dipped Mini 'Donuts' Recipe
Makes 12 mini donuts
∙ 3 tbsp of organic virgin coconut oil (1 tbsp for mix and 2 tbsp for dipping)
∙ 1/2 cup of organic pumpkin seeds (pre-soaked overnight)
∙ 2/3 cup of organic nuts (pre-soaked overnight, we used a mix of cashews and almonds)
∙ 5 organic Medjool dates (dried, pitted)
∙ 2 tbsp of organic raw cacao powder (1 tbsp for mix and 1 tbsp for dipping)∙ 1/2 tsp of organic vanilla (powder or beans)
∙ 2 tbsp of organic hemp seeds + for topping donuts
∙ 1 tbsp of organic flax seed meal (optional)
1. In a food processor, add coconut oil (1 tbsp), pumpkin seeds, nuts and dates. Finely chop/grind ingredients. (The coconut oil makes it easy to remove from the food processor.)
2. Transfer mix to a mixing bowl and add cacao (1 tbsp), vanilla, hemp seeds and flax seeds. Mix well.
3. Using a spoon, scoop out some of the dough (about the size of the spoon) and drop it down onto some parchment paper. Repeat this process until you have 8 parts from all the dough. (Make adjustments if some are smaller or bigger than others. They should all be the same size.)
4. Grab one part and place in the palm of your hand.
5. Place you other palm on top and move your palms back and forth and around until you have formed a perfect ball. (Do this lightly on the palms of your hands). Repeat this process for all 8.
6. In a Tupperware or other container (lined with parchment paper), place all 8 cacao balls and refrigerate for 1-2 hours or overnight.
7. Once you are ready to create your mini donuts (after they have been refrigerated), add coconut oil (2 tbsp) in a small dish/bowl and add cacao powder (1 tbsp). Mix well. This will be your cacao syrup to dip the donuts in.
8. Remove cacao balls from fridge and lay them out on parchment paper.
9. Place another sheet of parchment paper over top of the balls (to cover) and using a plate (or something with a flat surface - we used the bottom of our soufflé pan), press down on each ball until you have formed the common donut shape.
10. Remove top layer of parchment paper to reveal your donuts and make sure they are all even and as flat as they should be (to appear as donuts).
11. Using a long thin cylinder device (we used the end of a clean pencil holder), push through the middle of the donut until it goes all the way through. This will create you center hole. You can also use your little finger (after) to push through and mold the edges. Do one donut at a time!
12. Finally, dip each donut one by one into the cacao syrup. Dip for 5 seconds, lift and hold for another 5 seconds and then quickly turn over and place donut back onto parchment paper. The cacao syrup should start to harden in a few seconds due to the coldness of the dough. (If you want to add hemp seeds or shredded coconut on top of the cacao syrup, do this after you have placed the donut on the parchment paper - see photos above)
13. Serve and enjoy with others!