I love raw desserts. They are a guilt free way for me to enjoy sweets, using healthier ingredients. This recipe was inspired by Joey’s Plate, I loved the recipe but wanted to make some changes so that I could enjoy it. I substituted Lakanto Maple Sweetener for the maple syrup to cut down on the sugar, I also used coconut flour rather than protein powder, as well as a few minor changes to the recipe.
Lakanto the zero calorie sugar
This recipe uses Lakanto in place of sugar. Lakanto is made from Non-GMO erythritol and the supersweet extract of the luo han guo fruit, also known as monkfruit. Unlike sugar and the other sweeteners, Lakanto does not feed the harmful yeast (candida) and bacteria in your body. Lakanto is also safe for diabetics.
Lakanto all-natural sweetener, has:
Zero calories
Zero glycemic index
Zero additives
No influence on your blood sugar and insulin release
Lakanto is:
- Sugar Free
- Dairy Free
- Gluten Free
- Probiotic
- Prebiotic
- Monk Fruit Sweetened
- Vegan
So let’s get to the recipe!
Chocolate Coconut Donuts with Cashew Icing
This recipe made 9 donuts. Based on the size, shape and thickness of your dough, you may get more or less. These would look really cute cut into hearts for Valentine’s Day!
Donut Ingredients
Wet Ingredients
5 T. Water
7 T. Lakanto Maple Sweetener
1 tsp. Vanilla
2 Medjool Dates, pitted
½ C. Cashew butter
Dry Ingredients
1 C. Almond flour
¾ C. Coconut flour
½ C. Cacao powder
Donut Directions
Mix all dry ingredients in a large bowl and set aside.
Place all ingredients in food processor and process till smooth.
Add wet ingredients to dry ingredients and mix by hand till well combined.
Shape into a ball and place on parchment paper or dehydrator sheet. Place a second sheet on top and flatten to a ½ inch thickness.
Cut donuts using round cookie cutters. (I used two cutters, one for the donut and one for the hole in the center).
Re-roll leftover dough from cut outs, till none is left.
Place donuts on cookie cooling rack on top of cookie sheet and place in freezer to set while you make glaze.
Icing Ingredients
5 T. Water
½ C. Soaked cashews
¼ C. Lakanto Maple Sweetener
1 tsp. Vanilla extract
2 Tbsp. Cashew Butter
Icing Directions
Place all ingredients in high speed blender and puree till smooth. If too thick you can add melted coconut oil to thin out the glaze so it is pourable.
Remove donuts from freezer. Pour icing over donuts. (The cookie sheet will catch the spillover).
Chocolate Sauce
Pour remaining cashew icing in a small bowl and add cacao powder to taste.
Mix till combined and drizzle over donuts.
Place donuts back in freezer to set
Products used in this recipe:
