Raspberry Glazed Raw Doughnuts

This recipe was inspired by  One Green Planet .

This recipe was inspired by One Green Planet.

I was craving doughnuts this week, and now that I am eating more raw it was really fun to make my very first raw doughnut.  This recipe is vegan, paleo and gluten-free.  

These little gems have a delicious raspberry icing that is the perfect shade of Barbie pink, and is just sweet enough without being over the top.  What I love about raw vegan desserts is that they tend to have little or no refined sugars and use fruits for natural sweetness.  That sounds pretty sweet to me :)



  • 12 pitted Medjool dates
  • 1 cup AlmondPro almond flour
  • 1/2 cup coconut flour
  • 1/4 cup coconut flakes
  • 2 teaspoons coconut sugar
  • 1 teaspoon organic vanilla extract
  • 1/4 cup maple syrup


  • 2/3 cup raspberries
  • 1/2 teaspoon vanilla extract
  • 1/3 cup coconut oil, softened
  • 1/4 cup full fat coconut milk
  • 3 tablespoons maple syrup
  • 1 tablespoon lemon juice
  • Coconut flakes, for garnish


  1. Soak dates in hot water for about 10 minutes to soften.  Drain and add to a food processor. Pulse a few times until dates are chopped up.
  2. Add almond flour, coconut flour, coconut flakes, coconut sugar, and vanilla extract and process until well combined.
  3. Pour mixture into a bowl and slowly add maple syrup.  Stir we'll to fully combine, this may take a few minutes and some elbow grease!
  4. Press mixture into the wells of a doughnut pan.  If you don’t have a doughnut pan, shape the doughnuts and place them on the parchment-lined tray. This recipe makes about 20 mini doughnuts, or 7 regular doughnuts. Set in the refrigerator while you make the glaze.
  5. Place the raspberries, vanilla, coconut oil, coconut milk, maple syrup, and lemon juice in a blender and blend until smooth. Pour into a medium bowl.
  6. Gently remove the doughnuts from the pan by tracing the outside of the doughnuts with an offset spatula, and carefully lifting around the edges until they pop out.
  7. Working one at a time, dip each doughnut in the glaze bowl so one side gets coated with glaze, then place on a parchment-lined tray. Repeat until all the doughnuts are coated.
  8. Sprinkle with coconut flakes and put the doughnuts in the freezer to set the icing. Keep in freezer until ready to eat, as the icing will soften at room temperature.