Dr Julie Durnan

Raw Mini Pumpkin Donuts

Raw Mini Pumpkin DonutsHappy Thanksgiving, Canadians! We are celebrating at our house this weekend (actually we are celebrating three times this weekend!) with lots of family, friends, and food. I will be making these juicy treats and I can’t wait to share ’em!

This recipe is adapted from Fragrant Vanilla Cake‘s website. It’s deeeeelicious and one to bookmark for any fall foodie event you attend this weekend or in the future.

Ingredients for Donuts:
3/4 cup pecans
1 cup dried shredded unsweetened coconut
1/4 tsp rock salt
1 inch fresh ginger
1 tsp cinnamon
1/4 tsp cardamom
1 Tbsp maple syrup or honey
1 tsp pure vanilla extract
10 dates, pitted
1 cup finely grated pumpkin or squash

Ingredients for Caramel Topping:
10 medjool dates, pitted
2 Tbsp raw almond or macadamia nut butter
2 Tbsp maple syrup or honey
2 tsp pure vanilla extract
3 Tbsp spring water
1/2 tsp rock salt
1 Tbsp coconut oil

To prepare the donuts, process pecans, coconut and rock salt in a food processor or blender until the pecans are fine. Then add the spices, maple syrup, vanilla, and dates and process until well mixed. Add the squash and pulse until blended but not liquified.

Form the mixture into 8 small donuts. If you have a food dehydrator – place on a dehydrator sheet, and dehydrate for 6 hours (or until the outside is dried and the middle is still a little moist. If you don’t have a dehydrator – place donuts on a natural parchment paper on a cookie sheet and pop in the over and bake at 200F for 3 hours. While they won’t be technically “raw”, your donuts will be just as healthy and just as delicious.

Meanwhile, to make caramel, combine all ingredients in a food processor and blend until smooth. Top donuts with the caramel, serve, and enjoy!

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