Raw Vegan Chaga Donuts with Rosewater Vanilla Glaze and Pistachios

This ain't no Homer Simpson's donut! This recipe is raw vegan, dairy and gluten free. No artificial colours or preservatives (the pink comes from beet juice!).

Ok so this looks fancy but it's actually super easy to make and sooooo delicious! This is one recipe that will impress your friends AND make them healthier. #WIN

Chaga is used in the donut base to make this pretty pink treat an antioxidant and phytonutrient powerhouse!

With the highest amount of antioxidants found on earth (40x more antioxidants than goji berries!), chaga has been traditionally used for centuries to treat cancer, HIV, Hep C, stomach and skin problems (gastritis / acne / psoriasis), high cholesterol and blood pressure, and more. Now we bring it to you in a convenient instant tea extract that you can add to healthy recipes like this to make them extra healthy ;)

Here's what you'll need

For the base:

• 2 cups of almond meal (can make by whizzing almonds in a food processor)

• 1/2 cup of raw peanut butter

• 2 tbsp coconut nectar

• 1/3 cup of organic cacao powder • 1/3 cup coconut oil, melted • 3 servings (1.5 tsp) of Wild Remedies Chaga Extract

For the pink glaze:

• 1/2 cup of almond milk (or coconut milk)

• 1/4 cup date syrup (or raw honey)

• 1/4 cup melted cacao butter (on low heat)

• 3 tsp beetroot juice (can use from canned beets)

• 1 tsp Rose Water extract

• 1 tsp

Topping

• Small handful of chopped pistachios • Rose petals (optional)

 

Method

For the base:

Mix all ingredients in a large bowl until it forms a "dough". Roll a small handful of the mixture and shape into donuts (like you totally did with playdough).

For the glaze:

Stir all glaze ingredients together, slowing adding the beetroot juice until you get the pink colour you like.

Place the glaze in the freezer and check on it every 5 minutes until it thickens up a bit. Test it by sticking your finger in it and if it coats your finger, it's ready. Slowly pour the glaze over the donuts and top with the chopped pistachios.