Raw Peanut Butter + Raspberry Doughnuts Recipe

These delicious, bake-free doughnuts not only look good but are good for you. Now that’s a real treat!

Choose any of our mushroom powders to add for that extra hit of goodness. They store in the fridge for up to 5 days so are a great addition to a lunchbox.

Ingredients

DOUGHNUT:

1.5 Cups Fresh or dried dates (pitted)
2 Tbsp TAKe Bio Actives mushroom powder (any variety)
1 Cup Raw almonds
1 Cup Raw cashews
⅔ Cups Raw hazelnuts
⅓ Cup Desiccated coconut
⅓ Cup Raw Cocoa powder
⅓ Cup Almond meal
1.5 Tbsp Chia seeds (black or white)
2 Tbsp Peanut butter

Pink Icing:

⅔ Cup Raspberries
½ Tsp Vanilla extract
⅓ Coconut butter, softened
¼ Cup coconut milk
3 Tbsp Agave syrup
1 Tbsp Lemon juice
Coconut flakes for garnish

Method

Soak dates in hot water, covered, for 10 minutes. Drain, then place them in the food processor until a smooth date paste.
Add all nuts to the food processor until combined and mostly smooth.
Add the rest of the ingredients (including the mushroom powder) and pulse until the mixture is well combined and holds together. If it’s not holding together, add a splash of water which will make it stickier.
Using wet fingers, press the mixture into doughnut moulds. Place in freezer for 30-45 minutes.
To make the icing, place all ingredients into a blender and blend until smooth then pour into a bowl.
Dip the doughnuts into the icing and place on a tray and back in the freezer for a further 15 minutes. For thicker icing, double dip and add coconut flakes for decoration before placing in the freezer.