This recipe is my healthy take on the amazing steamed and air-baked doughnuts I have enjoyed in LA. Now this raw, vegan version of my hands-down favorite flavor – ‘the Hawaiian’ – might not be quite as fluffy as the original, but it is very cute and super tasty!

INGREDIENTS

  • 1 cup (100 g) almond meal
  • 1 cup (160 g) macadamia nuts (activated if possible)
  • ½ cup (45 g) desiccated coconut
  • 3 tbsp maple syrup
  • 3 tbsp almond butter
  • 1 cup (160 g) roughly chopped pineapple chunks
  • ½ cup (125 ml) coconut oil, melted
  • Desiccated coconut, for sprinkling (optional)

PINK ICING

  • ½ cup (125 ml) coconut milk
  • 3 tbsp maple syrup
  • ½ cup (80 g) cashew nuts (activated if possible, see page 108)
  • 1 tsp beetroot juice

METHOD

  1. Place all of the doughnut ingredients in a food processor and blitz everything together to form a wet, sticky dough. Refrigerate for 10 minutes to firm up.
  2. Take heaped tablespoonfuls of the dough and shape them into doughnut shapes, then arrange them on a wire rack set over a baking tray lined with baking paper. Transfer to the fridge for 1 hour to chill.
  3. For the icing, pop all of the ingredients in a blender or food processor and whiz together until smooth. Pour over the chilled doughnut bases (thanks to the baking tray, the icing won’t make a mess of your kitchen) and pop back in the fridge for another 30 minutes to set.
  4. Once the icing has set, you can sprinkle a little desiccated coconut over the doughnuts, if you like. Yum!

Recipes and images extracted from The Yoga Body by Lola Berry, published by Plum, RRP
$34.99, available in all good bookstores now.
Photographer credit: Armelle Habib