Lets just take a moment to appreciate this raw glaze, because no refined glaze can come close to how sweet, spicy and quite frankly, dangerously addictive this stuff is. I cannot describe to you in words how good this glaze is, but I think it tastes a bit like cookies, with a hint of cinnamon and maple syrup. It’s also perfect for drizzling over ‘nicecream’, pancakes and waffles too, just leave out the coconut oil, and add only 1 teaspoon of cacao powder. Try it; you can thank me later for changing your life.
These doughnuts are packed full of good stuff, dates, oats, blueberries, and almond butter; and after a couple of hours in the freezer they have a similar texture to a really great, chewy flapjack. Although, they are incredibly filling as they are full of oats and almond butter, so if you choose to make them the same size as mine, be prepared to only finish half of one at a time. I used a doughnut pan that made six 3½” sized doughnuts, but I also had a little bit of dough left over, so I moulded it into a little bite-sized doughnut which was much more manageable. I will leave it up to you as to whether you’d rather make six big doughnuts, or 12 cute mini-doughnuts. I was scared to make mini-doughnuts because I know that my will-power is seriously depreciated when it comes to doughnuts, and I don’t think I would be able to resist going back and forward to the fridge to snack on them all day.
These doughnuts taste the most delicious if you use fresh blueberries, however the first time I made these I bought the worlds largest blueberries known to man; they were as big as grapes, and incredibly pesky to work with. Needless to say, I had a difficult time working them into the batter. I would recommend trying to use as small sized blueberries as possible, and you can work them into the batter using your hands so avoid squishing them. The nice thing about using fresh blueberries, is that after a week or so in the freezer, the doughnuts with the fresh blueberries in taste about 10x more scrumptious! Some kind of weird frozen magic happens that just makes these things even better; although it is totally understandable if they don’t last that long in your house!
The other option is to use dehydrated blueberries. I recently bought a dehydrator, but up until now have been too lazy to use it; but I tried dehydrating some spare blueberries, using these instructions on how to dehydrate blueberries, and found it surprisingly simple to do. You could use dried blueberries too, however it is worth noting that most of these are sweetened. These are very decadent, as they are full of gorgeous almond butter, so if you really want to make these ridiculous, you could add some vegan dark chocolate chips or some chopped macadamia nuts.
The dough is really easier to shape by hand into doughnut shapes as the dates stick everything together really well; below is a photo of a mini-doughnut I made, but I have made full sized ones by hand too and they were just as good as the ones in the pan. The little baby one was was actually a much better size for snacking on too, so you can definitely make this recipe without buying, or owning, a doughnut pan.
I have had a lot of fun seeing people’s recreations of some of my recipes recently, so if you make this, or any of my other recipes, let me know on Instagram @rawberryfields, or in the comments!
- 1⅓ cups (135g) oats
- 200g (roughly 12) Medjool dates
- 3 Tbsp maple syrup
- 1 cup (200g) almond butter
- 1 tsp vanilla bean paste
- 3 Tbsp water
- 1 small teaspoon cinnamon
- ¼ cup (40g) fresh OR dehydrated blueberries
- 4 Tbsp almond butter
- 2 Tbsp maple syrup
- ½ tsp vanilla bean paste
- ½ tsp cinnamon
- 2 Tbsp cacao powder
- 2 Tbsp liquid coconut oil
- Blend the oats in a food processor until they are roughly ground. You don’t want them to turn into dust, but they need a tiny bit of texture.
- Add the dates, and process until combined with the oats.
- Place almond butter, vanilla, cinnamon, maple syrup and water in the food processor and pulse until the ingredients stick together in a dough-like substance.
- Mix the blueberries into the dough using a spoon (you don’t want them to get chopped up in the food processor!)
- Press the doughnut into the doughnut pan. I then added another small bit to the top of each one and shaped it so the top of each doughnut wasn’t flat.
- Stick the tray in the fridge so that the doughnut can firm-up, which takes roughly fifteen minutes.
- Remove the doughnuts from the pan; mine was non-stick and I found they popped out very easily just by placing a knife down the side.
- Place almond butter, vanilla bean paste, maple syrup, cacao and cinnamon in a bowl and stir to combine.
- Add in the coconut oil and stir to combine.
- Place each doughnut top-side-down in the glaze and gently lift out and on to a tray covered in greaseproof paper.
- Place tray in the freezer for 2 hours to harden before eating.