Doughnuts are usually synonymous with the words; deep-fried, sugary, carb-heavy, fattening, high cholesterol—and if we’re being honest, absolutely delicious. But leave it to nutritionist and best-selling author, Lola Berry to come up with a version that you can enjoy (and on the reg, might we add) without feeling guilty.
“This recipe is my healthy take on the amazing steamed and air-baked doughnuts I have enjoyed in LA,” says Lola. “Now, this raw, vegan version of my hands-down favourite flavour– ‘the Hawaiian’–might not be quite as fluffy as the original, but it is very cute and super tasty!”
“This recipe is my healthy take on the amazing steamed and air-baked doughnuts I have enjoyed in LA,” says Lola. “Now, this raw, vegan version of my hands-down favourite flavour– ‘the Hawaiian’–might not be quite as fluffy as the original, but it is very cute and super tasty!”
Want the recipe? Keep on scrolling!
Lola Berry’s Raw Vegan Hawaiian Doughnuts
Makes about 18
Ingredients
1 cup (100 g) almond meal
1 cup (160 g) macadamia nuts (activated if possible, see page 108)
1⁄2 cup (45 g) desiccated coconut
3 tablespoons maple syrup
3 tablespoons almond butter
1 cup (160 g) roughly chopped pineapple chunks
1⁄2 cup (125 ml) coconut oil, melted
desiccated coconut, for sprinkling (optional)
1 cup (160 g) macadamia nuts (activated if possible, see page 108)
1⁄2 cup (45 g) desiccated coconut
3 tablespoons maple syrup
3 tablespoons almond butter
1 cup (160 g) roughly chopped pineapple chunks
1⁄2 cup (125 ml) coconut oil, melted
desiccated coconut, for sprinkling (optional)
Pink icing
1⁄2 cup (125 ml) coconut milk 3 tablespoons maple syrup
1⁄2 cup (80 g) cashew nuts (activated if possible, see page 108)
1 teaspoon beetroot juice
Method
Place all of the doughnut ingredients in a food processor and blitz everything together to form a wet, sticky dough. Refrigerate for 10 minutes to firm up.
Take heaped tablespoonfuls of the dough and shape them into doughnut shapes, then arrange them on a wire rack set over a baking tray lined with baking paper. Transfer to the fridge for
1 hour to chill.
For the icing, pop all of the ingredients in a blender or food processor and whiz together until smooth. Pour over the chilled doughnut bases (thanks to the baking tray, the icing won’t make a mess of your kitchen) and pop back in the fridge for another 30 minutes to set.
Once the icing has set, you can sprinkle a little desiccated coconut over the doughnuts, if you like. Yum!
TIP: You can skip the icing and make this mixture into simple bliss balls–there really are no rules here! Also, almost any raw bliss ball creation can become the base for these raw doughnuts, so try some of your favourites to mix up the flavours.
Recipe and image extracted from The Yoga Body by Lola Berry, published by Plum, RRP $34.99, available in all good bookstores now.
Take heaped tablespoonfuls of the dough and shape them into doughnut shapes, then arrange them on a wire rack set over a baking tray lined with baking paper. Transfer to the fridge for
1 hour to chill.
For the icing, pop all of the ingredients in a blender or food processor and whiz together until smooth. Pour over the chilled doughnut bases (thanks to the baking tray, the icing won’t make a mess of your kitchen) and pop back in the fridge for another 30 minutes to set.
Once the icing has set, you can sprinkle a little desiccated coconut over the doughnuts, if you like. Yum!
TIP: You can skip the icing and make this mixture into simple bliss balls–there really are no rules here! Also, almost any raw bliss ball creation can become the base for these raw doughnuts, so try some of your favourites to mix up the flavours.
Recipe and image extracted from The Yoga Body by Lola Berry, published by Plum, RRP $34.99, available in all good bookstores now.
