Raw Red Velvet Doughnuts (Vegan, Gluten Free

• Vegan
• Gluten free

• Produce

  • 1/3 cup Beet
  • 1/2 cup Cacao powder
  • 1 tbsp Free dried raspberries

• Canned Goods

  • 2 tbsp Coconut milk

• Condiments

  • 1/2 cup 100% pure maple syrup, pure
  • 2 tbsp Brown rice syrup
  • 2 tsp Lemon juice

• Baking & Spices

  • 1 1/2 cups Almond meal
  • 1/2 cup Coconut flour
  • 2 tbsp Psyllium husks
  • 1 Good pinch Sea salt, coarse
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Nuts & Seeds

  • 1 1/2 cup Cashew

Found on ascensionkitchen.com

Description

Ingredients

• 1½ cups almond meal
• 1 cup cashews
• ½ cup coconut flour
• ½ cup cacao powder
• ½ cup 100% pure maple syrup
• ¼ cup freshly grated beetroot
• 2 tablespoons psyllium husks
• Good pinch of coarse sea salt
• ½ cup cashews, soaked in water at least 2 hours (the longer the soak, the creamier the icing)
• 2 tablespoons coconut milk
• 2 tablespoons brown rice syrup
• 3 tablespoons coconut oil, liquefied
• 1 tablespoon free dried raspberries (or powder) – for flavour
• 2 teaspoons grated beetroot – for rich colour
• 2 teaspoons lemon juice
• ½ teaspoon vanilla extract

Directions

• Blitz cashews in a food processor till they become a fine meal.
• Add all other ingredients and blend till combined and dough-like.
• Press mixture into a silicone shaped doughnut mould (small sized cavities), pop them out again and set in the fridge.
• If you don’t have any moulds, shape 12 equal portions into oval patties then use an apple corer to remove the centre.
• Blend till smooth.
• Transfer mixture into a small bowl.
• Dunk doughnuts face down in icing to coat, then sprinkle coconut threads or freeze dried raspberries over to decorate.