I’ve been seeing the most beautifully vibrant vegan donuts all over Instagram lately. And as Easter was fast approaching, I decided to make my own mermaid donuts with the blue spirulina I purchased. I couldn’t help myself from ordering blue spirulina after eating so many beautiful blue dishes on my recent trip to Bali! I planned to make donuts with a chocolate twist to tie in with the Easter theme. However, it seemed all the donut trays in Brisbane had been sold (probably thanks to the Instagram trend). So I had to improvise and come up with a raw vegan donut recipe instead of baked donuts. This way I could make a thicker dough that could be rolled into cylinders and connected at each end to place into a cupcake tray and set in the freezer (#kitchenhacks). It also meant I didn’t have to buy a donut tray. And saving money is always a good thing.
The donuts are quite different in texture to a typical donut and are more of a raw treat. But this doesn’t make them any less delicious (think chocolate-y, coconut-y, peanut butter goodness)! The icing is a super simple combination of natural coconut yoghurt and blue spirulina that perfectly balances the sweetness of the donut bases. It also provides a healthy dose of probiotics for gut health and ensures the donuts are free of nasty artificial colours and flavours. And of course, the recipe is made entirely from plantbased wholefoods, is oil-free, refined-sugar free, vegan and raw.
So go ahead and treat yourself these Easter holidays by getting creative in the kitchen to whip up this magical mermaid donuts. Your family and friends will love you for it too!
For the base:
- 2 cups organic oats (milled into a flour)
- 1 cup shredded coconut
- 10 pitted medjool dates
- 2 mashed bananas
- 1/4 cup cacao powder
- 3 tbsp almond butter
- 1 tsp cinnamon
- 1 tsp natural vanilla extract
- 1/2 cup filtered water
For the icing:
- 150 g natural coconut yoghurt
- 1 tsp blue spirulina
- Use a high-speed blender or food processor to combine the base ingredients into a dough.
- Scoop out a heaping tablespoon of the dough and use your hands to roll the dough into a cylinder. Bring the ends of the cylinder to meet and place it into a cupcake tray. Repeat until all the mixture is used up.
- Place the cupcake tray filled with donuts in the freezer to set for 30 minutes.
- Make the “icing” by mixing the coconut yoghurt with the blue spirulina.
- Take the donuts out of the freezer and use a teaspoon to decorate the donuts with the icing.
- Dip the tip of a teaspoon into the blue spirulina and lightly dust one side of each donut with flecks of dark blue.