Inspired by the chocolate doughnuts of your dreams, the uplifting effects of cacao and the added benefits of chaga make for one powerfully packed, sumptuous, doughnut experience. Dunk in chocolate or leave them baring all, the choice is yours
- 105g (11⁄2 cups) gluten-free oats
- 40g (1⁄2 cup) walnuts
- 70g (1⁄2 cup) almonds
- 35g (1⁄4 cup) sunflower seeds
- 2 tbsp chia seeds
- 1 tbsp chaga powder
- 4 tbsp cacao powder
- 45g (1⁄3 cup) coconut sugar
- 1⁄2 tsp ground cinnamon
- 1⁄2 tsp vanilla powder
- 2 large pinches of salt
- 82 85ml (1⁄2 cup) coconut oil, melted
- 115g (1⁄3 cup) rice malt syrup
MAKES 18 MINI DOUGHNUTS
OR YOU CAN MIX SMALL AND LARGE SIZES
Preheat the oven to no higher than 42°C or to its lowest temperature.
Place the oats, nuts and seeds in a high-powered food processor and blend on high until as smooth as possible. Add the rest of the ingredients, adding the coconut oil and rice malt syrup last. Once the mixture is blended, make sure it is sticky enough and doesn’t crumble apart – if it does, add another squirt of syrup.
Press the mixture into the doughnut moulds of your choice – we used a mixture of small and large moulds. Place in the oven for 2–3 hours, or until they have dried out slightly. Remove from the oven and leave to cool on a wire rack, if needed, for 10–15 minutes.
Drizzle or dunk the doughnuts, if you like, into raw chocolate, sprinkle with petals, nuts or desiccated coconut (see pages 178–179 for topping inspiration) and place in the fridge
until the chocolate hardens. They will keep for up to 5 days, undecorated, in the fridge.
Raw Cake by The Hardihood is out now, published by Bluebird, £16.99. Photo credit: Lizzie Mayson.