Raw Vegan Raspberry Chocolate Donuts

These Raw Vegan Raspberry Chocolate Donuts are for those of you who love a good donut, but your tummy doesn’t.

There is sooo much gluten in the original recipe and we all know how much gluten can weaken the gut lining and cause inflammation in the body.

So this recipe, is completely gluten free (and dairy free I might add) as well as full of fibre, good fats, and low GI sweetener as well as antioxidant rich cacao. 

Raw Vegan Raspberry Chocolate Donuts (makes about 6):


  • 2C coconut flour

  • 11/2C almond flour or buckwheat flour

  • 1/2C maple syrup or other sweetener of your choice

  • 1T pysillum husk

  • 3T ground flaxseeds

  • 1 dropperful Medicine Flower Vanilla Extract (or normal vanilla essence if you don’t have)

  • 1 dropperful Medicine Flower Raspberry Extract (you can use 1/2C fresh raspberries if you don’t have)

  • Optional: 1 dropperful Medicine Flower Coconut Extract

  • 3T coconut oil (melted)

  • 2T cacao butter (melted)
  • 2C irish moss paste (see my video here on how to create irish moss paste) If you don’t have irish moss – sift dry ingredients for a lighter finish and try using agar agar instead)
  • pinch himalayan salt
  • 1t cinnamon
  • water if needed


Place dry ingredients in food processor and run until it gets a bit sticky. Place in a bowl and add rest of ingredients and work with hands to combine. Fingers get messy so use food handling gloves if you wish. If mix too dry add water. It should resemble a thick batter. Form into balls and flatten out on dehydrator tray – punch hole in each donut and dehydrate overnight or until dry on 115°F. Place in fridge until you are ready to ice.

Double Dipped Chocolate Icing:

  • 6T raw cacao

  • 6T maple syrup

  • 6T coconut oil (melted)

  • pinch salt

  • 6 drops Medicine Flower Vanilla Extract


Whisk ingredients together until combined. Bring donuts out of fridge and dip donuts in chocolate and pop back on tray and freeze for 10 minutes. Bring back out of freezer and double dip them in chocolate again and freeze another 10 minutes. 

Raspberry Pink Frosting:

  • 1C walnuts

  • 6T almond milk

  • 6T coconut oil (melted)

  • pinch salt

  • 6 drops Medicine Flower Vanilla Extract

  • 6 drops Medicine Flower Raspberry Extract
  • 6 drops Medicine Flower Coconut Extract
  • 1/4C freeze dried raspberries (or you can use fresh raspberries) + extra to garnish
  • 4T raw honey


Combine all ingredients in a blender and blend until smooth. Drizzle over top of donuts and use the extra freeze dried or fresh rasperries to crush over top. Freeze for 30 minutes to set. Once set you can place in fridge and serve from fridge. 

Enjoy with ❤️ #therawfoodkitchen

PS. If you would like to experience what it’s like to go raw for 7 days with easy, no fuss, yummy recipes check out my 7 Day Raw Food Plan here. Meal Plan, recipes, done for you shopping list, bonus recipes, videos and more from  me!