These chocolate donuts have been a huge hit every time I have made them for people. Whether that be students in my Raw Baking classes or the customers at NAMA foods ( where they sell a variation these 🙂 ) They love the cake like texture and rich chocolate flavour of them.
The matcha glaze a beautiful way to finish these moist, delicious treats. Not only is it eye catching, but matcha tea is so velvety, with a touch of earthiness, and it goes fantastically with the chocolate cake-like quality of the donuts.
70g ( ¾ cup ) rolled oats, made into flour
50g ( ½ cup ) ground almonds
240 ml ( 1 cup ) water
60g ( ⅓ cup ) cold pressed sesame oil ( or any nut oil )
150g ( ¾ cup ) coconut sugar, powdered in spice mill or vita mix
15ml ( 1 tbsp ) tamari or nama shoyu
50g ( ½ cup ) cashews, soaked 1 hour and rinsed
100g ( ¾ cup ) cacao powder
60g ( ¾ cup ) psyllium husk
- In a large bowl combine the first set of ingredients and mix well.
- In a Vitamix or other high speed blender, blend second set of ingredients on high speed until smooth and creamy.
- Add the psyllium to the blender and pulse just to combine. It’ll thicken up fast, so work quickly here.
- Add the blender contents to the bowl of flours and mix with your hands to combine.
- Once the mixture has come together, leave it about 5 minutes. The psyllium powder will then thicken the mixture and firm it enough to make it easier to form it into a ball or press into a donut tin.
- Get your silicone donut mould ready by simply sprinkling some water into one cavity.
- Moisten your hands, roll up a ball of dough and press it into the cavity.
- Remove any excess dough and then invert the mould and press the donut out and place on a mesh dehydrator tray.
- Repeat with the remaining dough and then dehydrate the donuts on 115f for 4-6 hours or until they are dry on the outside, but still slightly doughy and moist inside.
- Allow donuts to cool before glazing them (see glaze recipe below).
100g ( ½ cup ) coconut butter, melted
50g ( ¼ cup ) xylitol ( optional, for sweetness )
100g ( ⅔ cup ) cup) warm water
1 tsp matcha tea powder ( or more, depending on the colour you want )
- Add the first set of ingredients into a Vitamix or a blender with a feed hole in the top.
- With the blender running on low-medium speed, slowly drizzle in the warm water to emulsify.
- If the glaze looks too thin, add a little more coconut butter. If it looks too thick, add a touch of warm water and blend again. It will also thicken as it cools.
- Transfer ½ of the glaze to a shallow bowl.
- To the remaining glaze in the blender, add the matcha powder and blend to combine.
- Spoon the green into the white and gently swirl, do not over swirl/mix.
- Dip the top of each donut into the glaze and then tap them on the tabletop to settle the glaze and make it evenly distributed.
- Set in the fridge, about 10-15 minutes or until the glaze has firmed.
- Store in an airtight container in the fridge for up to 5 days.