Raw vanilla donuts with blueberry glaze
Prep time
Total time
Recipe type: dessert, snack
Serves: 7 large donuts/14 mini donuts
  • 1 cup cashews
  • 1.5 cup oats
  • 2 scoops WelleCo Nourishing Protein Vanilla
  • 1 cup shredded coconut
  • 1¼ cup raisins
  • 1 tbsp coconut oil
  • 2-4 tbsp water
Blueberry glaze
  • 1 cup cashews, soaked and drained *see notes
  • ½ cup coconut milk
  • 2 tbsp coconut oil
  • ¼ cup blueberries
  • ½ lemon, juiced
Optional toppings
  • Cacao nibs, blueberries and shredded coconut
  1. Add cashews, oats, protein, coconut and cinnamon to a food processor. Pulse until a sandy texture is formed.
  2. Add in raisins and coconut oil and blend until it starts to form a dough. If it's too dry, add the water a tbsp at a time until it comes together in a ball. Set aside in the fridge to firm up while you prepare the blueberry glaze.
  3. Rinse out blender and add in all glaze ingredients. Blend for 7-8 minutes, until really smooth and creamy. Stop and scrape down the sides of the processor as needed. Empty glaze into a cereal bowl.
  4. Lightly grease a donut pan (*see notes if you don't have a donut pan) with a little coconut oil. Press chilled donut mix into the pan, pressing down firmly. Using a blunt knife, gently lift out the donuts.
  5. Dunk the top of the donuts into the frosting, then top with coconut, cacao nibs and fresh blueberries.
Recipe by Bo's Kitchen at http://www.boskitchen.com/rawvanilladonuts/