The Best Raw Donuts

These ‘donuts’ are raw, require no baking, they are gluten free, diary-free and so easy to make in your food processor.

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These are my go to for a donut fix…in-fact I’m probably obsessed with them and crave the taste regularly. They are the reason I ordered a donut pan…and then another donut pan just so I could double up and cook lots on a regular basis!

When my donut pans arrived I was so excited to finally make these into actual donut shapes as I was previously making them just into larger sized balls that I would slightly flatten, which was obviously just as tasty but I wanted them to look just like donuts topped with a delicious chocolate glaze. They are equally as good with no glazing as the flavour is so good but they just don’t look as appealing. I like to eat these raw (no-bake) but they can also be baked for 10-15 minutes and still taste good but are not that gooey texture and are far more firm.

These are also great because they are gluten-free (if you use gluten-free oats) and they use very few ingredients and you can just chuck all the ingredients into your processor and save on the washing up…Brilliant!

Once you have soaked your dates just add them along with all the other ingredients and start processing. You will need quite a good high-powered processor for this, as I would say with many date based products as they can be tough to process with less powerful equipment which is what I use to find before I upgraded! Once you have processed the mixture for a 30 seconds or so, you will need to scrape down the sides and process for another 30 seconds. If your mixture as come together and is nice and moist then you’re good to go, otherwise you will need to gradually add water, starting with a tablespoon at a time, and I usually need about 5 tablespoons but this will depend on the type of dates you use and the dripiness of your nut butter.

Once you have reached the desired consistency, you can then take a tablespoon at a time of the mixture and shape them into your donut pan. Depending on what type of pan you have will depend on how you do this. I have two 8-hole silicone pans so I shape my mixture by hand by rolling them into sausage shapes and then moulding them into the pan. By doing this I can shape them exactly how I want them and make them fit perfectly into the mould. The mixture should make approximately 16 donuts. As I like them raw and baked, I bake half and place the other half in the fridge to firm up. With the baked half, I glaze them with a chocolate frosting and the other half I leave plain as doing this the baked ones become slightly drier so the glazing gives good texture and the raw ones are sooo tasty just as they are but do feel free to glaze these.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

The BEST Raw Donuts
Prep time
Cook time
Total time
Recipe type: Raw, Vegan, Gluten-free, Dairy-free
Cuisine: Breakfast, Desert, Snacks
  • 1 cup (120g) buckwheat flour
  • 1 cup oats into a flour (120g) (gluten-free if required)
  • 1 cup (100g) desiccated coconut
  • 1 cup (170g) dates, soaked in water, drained (retain some of the water in a separate bowl)
  • ½ cup (120g) peanut butter
  • 1 tbsp cinnamon
  • 1 tsp vanilla extract
  • Pinch of salt
  1. Add oats to a blender and whizz until it forms a fine flour then add the buckwheat.
  2. Add the drained dates and all ingredients to a food processor and whizz until it is well combined.
  3. (The mixture should be moist. If it is too dry, add some of the retained water gradually then whizz again until it reaches the desired consistency. If it is too moist, add some more coconut and whizz again)
  4. Spoon the mixture 1tbsp at a time into your donut pan mould (will depend on the size of your pan) and repeat until you have used all of the mixture.
  5. You can enjoy these raw or bake for 10 minutes on 180C/350F/Gas Mark 4.

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