Happy September, friends! It’s been a long hot summer in the UK and the temperatures are only just starting to drop. I’m excited to get snuggled up next to the oven with a heap of Autumnal recipes very soon, but my love for no bake, grab from the fridge treats lasts all year round. That’s why I’m bringing you these magical raw vanilla donuts with blueberry glaze. Blueberry and vanilla is one of my favourite flavour combinations, especially in donut form. Everything tastes better in donut shape, right?
Raw, sugar and gluten free doesn’t normally spring to mind when you see glazed donuts, but these naturally coloured treats are here to switch up the donut game!
Packed with healthy fats from cashews and coconut, coloured naturally with blueberry juice, these nutrient studded babies are not only good for you, but a total joy to eat. I’m having to hide them from myself. Dangerously easy to demolish with a cup of herbal tea.
The purple from blueberry juice is just out of this world amazing when combined with coconut milk and cashews. I love that lilac colour! I like to make extra frosting so I can use it on oatmeal, toast and yoghurt throughout the week. You could also add other colours to the frosting if you prefer. Check out my rainbow waffles recipe which contains tips on natural food colourings.
These raw donuts would be perfect for a party, fun dessert or post workout treat! Yep, you can totally eat these after a training session. There’s roughly 5.5g of protein per donut, thanks to WelleCo Nourishing Protein Vanilla I added to the dough. This plant based protein contains dandelion, açai and pre and pro biotics. The flavour reminds me of cookie dough and means you can omit any need for vanilla extract.
If you don’t have the protein powder, I’ve included substitutes below in the notes, but I think it really enhances the nutritional content and vanilla vibes of these donuts, which makes them even more magical!
No oven needed and both the donut dough and frosting come together in a food processor. If you don’t have a donut pan, you can make these into bliss balls, donut holes, or mini donuts (instructions included below).
I’d love to hear if you make these raw donuts. I’m super excited to see your recreations on Instagram, so feel free to tag me @bos.kitchen or rate the recipe and leave me a comment or question below. I’m always happy to hear from you!
This post is sponsored by WelleCo, all opinions are my own.
- 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
- 1 cup cashews, soaked and drained *see notes
- ½ cup coconut milk
- 2 tbsp coconut oil
- ¼ cup blueberries
- ½ lemon, juiced
- Cacao nibs, blueberries and shredded coconut
- Add cashews, oats, protein, coconut and cinnamon to a food processor. Pulse until a sandy texture is formed.
- 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.
- 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.
- 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.
- Dunk the top of the donuts into the frosting, then top with coconut, cacao nibs and fresh blueberries.
*Cashews can be soaked overnight in cold water, or boiling water for 20 minutes. Use enough water just to cover them, drain and rinse well before using.
*If you don’t have vanilla protein powder, sub with an extra 2 tbsp of oats and 1 tsp vanilla extract.
*If you don’t have a donut pan, shaped them into donut holes by using tbsp size pieces of dough and flattening lightly between your palm. Or make mini donuts by rolling into bliss balls, flattening a little and using a chopstick to make a hole in the middle.