Raw New Year Doughnuts

Recipe by
Plant-Based Recipe Developers

Masha and Anya are the plant-based cooking duo behind Golubka Kitchen. They believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Raw New Year Doughnuts

We’re deep into New Year’s preparations this morning. There’s salad to be chopped, coconuts to be cracked, ice cream to be made, and even a few gifts to be opened. New Year’s is a big deal for us (and for any Russians), the most beloved holiday.

Before we leap into the new year, we’d like to share these festive little doughnuts with you.
Glazing and sprinkling them with different colours gave us a good dose of holiday cheer. They turned out quite photogenic, and Paloma was very excited when we put the pretty plateful in front of her.

Taste-wise, they are extremely rich and satisfying, much like regular doughnuts. And as long as we are on the subject of doughnuts, I cannot resist mentioning this fascinating article by Sarma.
And so, we wish you a Happy New Year. Thank you so much for visiting Golubka in 2011, your support means the world to us. Here’s to a happy and healthy 2012.

Doughnuts


2 cups cashews – soaked for four hours, or more
1/2 cup Irish moss – thoroughly rinsed and soaked in hot water for at least 10 minutes
1 cup water
1/2 cup raw honey
2 tablespoons maca powder – optional
1/4 teaspoon salt
2 tablespoons sprouted pecan butter or other nut butter/oil
2 tablespoons almonds – ground
3/4 cup flax seeds – ground

In a high speed blender, mix together all but the last two ingredients until very smooth. Transfer the mixture to a bowl. Add the ground almonds and flax seeds, mix thoroughly. Using a wet ice-cream scooper, scoop a ball of the mixture onto a Teflex-covered dehydrator tray. Flatten slightly with wet fingers and make a hole using a wet round tip of a pipping bag or an apple core remover. It is important to dip the ice-cream scooper and the piping bag into water every time before scooping out the next doughnut. You can reform any dough you have remaining from the doughnut holes. Dehydrate at 115F overnight. Remove the Teflex and continue to dehydrate until the doughnuts are dry enough and ready to be glazed. Keep refrigerated after glazing.

Glaze
We used Artisana coconut butter for the base of the glaze. Place the jar into warm water to soften the butter up. In separate bowls, mix the butter with the flavours listed below. Add raw agave syrup or another preferred sweetener to taste.

raw cacao powder
freeze dried strawberries
acai powder
fresh blueberries
dried apricots

Sprinkles
shredded coconut, cacao nibs, dried apricots, freeze dried strawberries and cherries

About Golubka Kitchen

Welcome to Golubka Kitchen, where plant-based cooking meets seasonal inspiration. We're Masha and Anya, and we believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Our journey began with a shared passion for cooking that celebrates the natural flavors of fruits, vegetables, grains, and legumes. What started as casual conversations about seasonal ingredients has grown into a platform where we share recipes that honor both tradition and innovation in plant-based cuisine.

Reader Comments (34)

See what other home cooks are saying about this recipe

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Nikki, Eating Vibrantly

What magnificent creations. I am overawed by your raw doughnuts – they look so good, and I bet they taste even better! I might just have to have a go at making some myself next time I’m feeling adventurous. Thank you :)

A

Anonymous

how do you make the cat?? i’ve been looking everywhere for a good cat recipe

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Lola

I can’t even tell you how much better these donuts look compared to store-bought. I definitely want to try these because I haven’t had a donut since going vegan. Some of the ingredients seem like they might be a little hard to find in Miami, but I will try. -Lola at Et tu, Tofu

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Michelle

These look so beautiful!

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Angel

Hej! Var gärna med i min tävling : Veckans blogg där du har chansen att synas i min sidomeny i en vecka och ta del av mina besökare [:)] Direktlänk här: http://dinn.blogg.se/2012/january/veckans-star-ny.html#comment Vill du inte ha dessa här kommentarer ber jag om ursäkt [:)]

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lovelyplanet

That’s Norka :))

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lovelyplanet

That’s great! Thank You!

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valina

when I saw your doughnuts I thought “I want to make them”….Problem : in Italy no irish moss and no maca powder :(

G

Golubka

Hi Norka, I’m so glad you tried these! You don’t have to wait for them to dry completely, especially if they are already tasty :) I get my Irish moss here.

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Norka

I would need a little help with these doughnuts :) I’ve been dehydrating them for about 36 hours, but the middle is still a bit moist. Is it should be like that? (because we tried a couple of them already with chocolate and coconut or hazelnut cover, and they taste great :) ) Another question: could you recommend irish moss, because this is the first time I try it, and I bought this in Czech Republic (it was the last pack), so I definitely would like to experiment more :)) , but it’s hard to choose from the online selection. Thank You very much!!

G

Golubka

Thanks so much for all your comments, everyone! Happy New Year.

B

b.alive

Absolutely beautiful !! I will definitely have to try these some day! Thanks for this inspiration and Happy New Year!

C

Colleen

amazing, incredible and beautiful as always…thanks so much for sharing ♥

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Lioba

Thank you for creating so much beauty! You are a great source of inspiration for me. Again: thank you!

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bitt

gorgeous!!!!! what a way to bring int he new year. I just want to make the frosting. :-)

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Vanessa

Those donuts look SO amazing!

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la domestique

So much fun! Love the doughnuts! A happy New Year to you too!

J

Jenné @ Sweet Potato Soul

I’ve never seen donuts this pretty before. I’m making these for my birthday! I’m allergic to cashews, so hopefully macadamias will work in this recipe. Happy New Year, and thanks for all of your awe inspiring recipes!

R

Ragnhild

Oh my gosh, these are so beautiful! And the recipe is so much simpler than I thought it would be! Im so going to make these as soon as I have time, and more cashews on my hands ;) Happy new year, and thank you for a beautiful and inspiering blog!

B

by Joanna DeVoe

You are truly a goddess… I don’t remember if I’ve ever posted here before, but I assure you that I’ve been by for each & every one of your GORGEOUS posts. Thanks for the inspiration & have a HAPPY NEW YEAR -xo

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Virginia

Wonderful!!

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Jennifer and Jaclyn @ sketch-free vegan

wow! we would love for you to submit some photos to our site! http://healthfreakfood.tumblr.com/ Our followers would reblog this like crazy!

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vamos a bailar

It looks so delicious *-*

C

Carolyn

I am inlove! These are AMAZING! Who knew raw could be this much fun? Thank you so very much for these amazing creations!

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VeganLisa

Beautiful! Happy New Year to you and your wonderful family. I hope to see a lot of you all in 2012! xo

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Bibbi green

These look wonderful and i”m sure they taste amazing. Your blog has been a real motivator all through 2011, and looking forward to all the new recipes and ideas in 2012. All the best to you, your family and especially Paloma and that cute little kitty!

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Norka

Beautiful doughnuts! Thank You all Your posts in 2011 again, and wish You a wonderful, cheerful, happy and healthy New Year!

S

Stephenie

Awesome

O

Olya

Amazing! Happy New Year celebration to you!

K

Kitara

Thank you! awesome recipe

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Zita

Wow! This is amazing! I will definitely make it in the new year! Happy New Year!

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Jay

This recipe sounds wonderful, thank you for sharing. And the glaze, an interesting alternative.

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Laura

Love it! Thanks for sharing so much and have a Happy New Year!!!

P

Pure2raw twins

oh wow these donuts look wonderful!