Spring has officially SPRUNG and we're so excited about all of the flowers blooming, birds chirping, and delicious spring-themed goodies around!
If you're looking for a perfectly hued treat to serve at an Easter do or backyard brunch, look no further than these amazing matcha donuts from the lovely Heather Pace at Sweetly Raw. Made with whole foods, vegan, gluten-free, and made without refined sugar, they're a great way to have a sweet treat without indulging in Easter candy!
Vegan Chocolate Matcha Donuts
Makes 14 mini donuts
1 tablespoon ground flax seed
3 tablespoons warm water
2/3 cup oat flour
1/4 cup cacao powder
1/3 cup + 1 tablespoon coconut sugar
1 teaspoon baking powder
1/4 teaspoon matcha
1/3 cup almond milk
3 tablespoons melted coconut oil
Preheat an oven to 350F. Whisk the flax and water together in a bowl. Set aside. Whisk the dry ingredients together in a separate bowl. Whisk the almond milk and oil with the water and flax mixture. Add this liquid to the dry mixture. Stir together well. Spoon 1 heaping tablespoon into a non-stick mini donut pan. No greasing needed. Baked for 8-9 minutes, until an inserted toothpick comes out clean. Let cool for 5-10 minutes and then turn the pan over and tap it hard on the counter to release the donuts.
3 tablespoons melted coconut butter
3 tablespoons raw cashew butter
1 tablespoon + 3/4 teaspoon powdered xylitol
2 1/2 tablespoons warm water
1/2 - 1 teaspoon matcha
Beet root or pitaya powder for colour, if desired
Whisk all but the matcha and beet powder together until smooth and creamy. Add an extra 1/2 - 1 teaspoon water if needed to easily dip the donuts. If you want some pink frosting, remove 1-2 tablespoons of the frosting and whisk it with some of the beet powder. Add the matcha to the rest of it. Place the top side of each donut into the frosting, making sure its evenly dipped. Turn over and place onto a tray. Drizzle some of the pink frosting on top. Sprinkle with shredded coconut if desired. The frosting will firm up as it sits in the fridge but the donuts are best eaten at room temperature and the frosting will be creamier.