Raw Vegan Jelly Donuts

No-bake soft and fluffy donuts made from nuts, seeds, dried fruit, and coconut sweeteners. 

This is a very simple recipe, and perhaps the hardest part is waiting for them to firm up in the dehydrator without eating all the batter first. It only takes about 1-2 hours in the dehydrator, but I’m tellin’ ya, the batter is too good! That’s why there is only 5 in the picture. 😛

After sharing these with non-vegan friends, we agree that it’s not quite the taste or texture of a fried donut, but no matter what you call it, these babies are delicious and the texture is very desirable! I believe the oats instead of buckwheat would have made a heartier, more in likeness of a donut, texture; these are great either way!!

My apple cider donuts recipe uses rolled oats instead of buckwheat and can serve as inspiration.

In this particular recipe I used whole brazil nuts and buckwheat and processed them into flour.

As mentioned before, if you’d like a heartier donut texture, rolled oats are a wonderful substitution for buckwheat. I happened to run out of oats and only had leftover sprouted and dried buckwheat, so I went with it.

I could have also made my own almond flour and coconut flour, but this time I used good ol’ “Bob’s Mill” for time and money’s sake. I’m pretty sure it’s cheaper to buy these particular ingredients already in flour, but of course freshly made almond flour and coconut flour is probably far more nutritious and less oxidized.

I try not to get too caught up in that, because at the end of the day, this is way more nutritious, and less oxidized than a fried donut! 

And if you don’t want to go all out on ingredients, you can use only almond flour instead of coconut flour. I used both because I always have them on hand, and coconut flour gives a good sweet taste and fluffy texture, but too much can make the donuts taste mushy.

Once all the flour is made, you just put everything in a mixing bowl, and start mixing, adding a little bit of water at a time.

I started with a half cup and ended up needing 3/4 cup water to get up all the loose crumbs.

Then I lined a donut pan with plastic wrap, to be able to easily remove the donuts.

Because these are jelly filled, I covered the hole on top, so they are covered on the bottom when flipped.

Lastly I put a dehydrator tray on top of the pan and flipped it all over, so the donuts are now on just the dehydrator sheet.

Blueberry & Dragonfruit Jam

For me, the easiest way to make a delicious raw vegan jam is with dried fruit, chia seeds, and a little bit of water. In this case I had some dried blueberries and dragon fruit, I let them soak in water with the chia seeds while I made the dough. Then I blended it all together and scooped it into the donut holes.

With the dehydrator set at 115 degrees, these decadent treats should only take about an hour or two. They will start to firm after an hour, but you can let them keep dehydrating to make sure there’s no water left, to avoid spoilage in storage.

I would only store these donuts for up to 4 days in an air tight container in a cool dark place.

I hope you enjoy these as much as I did!!!

Print Recipe

Raw Vegan Jelly Donuts

Soft and fluffy no-bake doughnuts.

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Servings: 6

Author: Amanda Nicole Smith

INGREDIENTS

• 1.5 cups sprouted buckwheat flour; or rolled oats
• 1 cup brazil nut flour
• 1 cup almond flour; or 1/2 cup & 1/2 cup coconut flour
• 1/3 cup coconut nectar
• 1/4 cup coconut sugar
• 1/2 tsp salt
• 3/4 cup water

Jam

• 1/2 cup dried fruit; i.e.. blueberries & dragonfruit
• 1/4 cup water
• 1/2 tbsp chia seeds

INSTRUCTIONS

Jam

• Soak the dried fruit and chia seeds in water for about 10 minutes while you make the dough.
• Blend together.

Dough

• Process each ingredient individually into flour.
• Add all of the ingredients, except water into a mixing bowl and mix well.
• Add in the water little by little, and lightly fold the dough until all the loose crumbs are picked up.
• Line a doughnut pan with plastic wrap and lightly press the doughnuts into the mold. Pack them full so the tops are flat.
• Put a dehydrator tray over the pan and flip the doughnuts onto the dehydrator sheet; take the plastic wrap off.
• Scoop the jam into the doughnut holes.
• Dehydrate at 115 degrees for about 1-2 hours or until firm. Th longer you dehydrate the crispier they'll get.

NOTES

Store in an airtight container, up to 4 days, in a cool dark place.