Sugar Swings! Serve Some: June 2017

Friday, June 2, 2017

Rainbow Frosted Mini Donuts - vegan, raw, natural colors & no refined sugars

Happy National Doughnut Day! 

Get out there and get your freebie OR make your own! 

And I know you're thinking - no sugar - what the what??!! That cannot be a real doughnut.  But these are definitely sweet - just no refined sugars and you can feel less guilty for eating a bunch.

AND my obsession with natural colorants continues as these have no artificial colors or flavors added.

The base is all raw (Don't think like raw meat, but not baked) made from dates, coconut, pumpkin seeds, and coconut oil.

And the donut "glaze" is made from cashews, coconut oil, and a little maple syrup for sweetness.

The colors come from some of my favs these days for naturally coloring sweets:

And sprinkle them with fun and good stuff like edible dried lavender, freeze dried strawberries, raspberries, or blueberries, unsweetened coconut, candied ginger, nuts, turmeric, hibiscus powders - pretty much whatever you have you can add on top.

I love a pretty frosted doughnut and these mini healthy versions are perfect for my night time sweet tooth! 

Healthy eating and exercising was my 2017 new years resolution - not a diet but a real change in lifestyle and eating habits.  I still indulge and enjoy myself just in moderation - especially as I try to set an example for my 3 kiddos.  It seems today more than ever every one of us has to be accountable for their own actions and set an example for the next generations - you can't assume leaders or other role models will make the right choices.  

Thank you for swinging by and do something nice for someone today!

Rainbow Frosted Mini Raw Doughnuts

Ingredients and Instructions:


1 cup mejool dates
1/4 flaked unsweetened coconut
1/8 cup raw pepitas (pumpkin seeds)
2 teaspoons of coconut oil 
  1. Add ingredients to food processor and pulse until all is chopped into very small pieces and pasty.
  2. Scoop about 2 tablespoonfuls and add to mini donut pan (or shape into mini donuts)
  3. Refrigerate 15 minutes then remove from pan.

2 cups raw cashews (soak over night in water)
1/4 cup maple syrup
1 teaspoon vanilla extract
1 tablespoon of coconut oil (melted)
1 teaspoon lemon juice
  1. Add cashews to high speed blender and blend until mixture is thick and creamy and no large pieces (you may need to use a spatula to move cashews around until all are blended well).
  2. Add remaining ingredients and blend until mixture resembles icing.   
  3. Add mixture to smaller bowls and tint with natural colorants (about 1 teaspoon of powder for each cup of frosting - or more depending on how dark you want the color - the color does darken a bit as they set) like carrot powder, turmeric powder, freeze dried raspberry, freeze dried blueberry, matcha, hibiscus powder, blue spirulina powder, or beet powder.  
  4. Sprinkle frosted "donuts" with edible dried lavender, freeze dried strawberries, raspberries, or blueberries, unsweetened coconut, candied ginger, nuts, turmeric, hibiscus powders.
Prep time: 60 minutes Yield: about 20-24 doughnuts.  Stores 1-2 days at room temperature (or 2 weeks refrigerated - you can also freeze them to last longer)

If you want some regular donut recipes and treats - you may also like these!