Raw Red Velvet Strawberry Filled Doughnuts

 I have a love for all things red velvet in case you haven't noticed (I have 12 recipes labeled "red velvet" on here).  I have made raw red velvet doughnuts in the past yes, but not filled ones.  Filled doughnuts were always my favorite, specifically raspberry bismarks.  So, I thought I would make red velvet doughnuts bismark style with strawberry filling last weekend!

It sounded pretty darn amazing to me...a red velvet cake doughnut with jammy strawberry filling, and strawberry frosting.  My mouth had been watering all last week since I thought up the idea to make them the weekend before (I am always thinking of recipes even while still making other ones).  I made a moist cake base for the dough including my favorite veggie, beets...because one can not have too many veggies and I am all for hiding them in my desserts.  It was a lovely color, way more beautiful than any fake red velvet food coloring filled dessert.  I think it is awesome how naturally colored ingredients create the most beautiful desserts.  
They were then filled with jammy strawberries once the doughnuts had been "baked" in the dehydrator, and topped off with the most luscious strawberry coconut cream frosting.  I was so excited to devour one, I think I ate it in 3 bites.  I think I am in love with raw doughnuts, especially these beauties.  

Raw Red Velvet Strawberry Filled Doughnuts
Makes 8

Doughnuts:
1 cup raw sprouted buckwheat flour or sprouted oat flour
1 cup ground flaxseed meal

2 1/2 cups raw coconut flour (do NOT use store-bought!)*
1/4 tsp sea salt
2  tsp pure vanilla extract
2 cups chopped red beet
1 cup medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
1/4 cup coconut nectar

Frosting:
1 cup young coconut meat
2 Tbsp coconut water
1 1/2 Tbsp raw coconut nectar or agave nectar
1/8  tsp sea salt

1 tsp pure vanilla extract

1/2 cup fresh organic strawberries
1/4 cup  raw coconut butter, warmed to liquid

Filling:
2 cups fresh organic strawberries
1 Tbsp coconut nectar or your choice of liquid raw sweetener
1 tsp pure vanilla extract
a pinch sea salt
1 1/2 Tbsp liquefied coconut butter

Combine buckwheat flour, coconut flour, sea salt, in a bowl and whisk together until and set aside. To a food processor, add the dates, vanilla, beet and nectar, to the processor and process until pretty smooth. Add the dry ingredients back and process until smooth and well incorporated.
Shape the batter into 8 doughnuts without holes (it will be sticky, just be careful) and place on a dehydrator sheet.  Dry for about 14 to 16 hours at 115F (until they are cake consistency but still a little moist in the centers). 
Meanwhile, to make the frosting, combine all ingredients but the coconut butter in a food processor and process until smooth.  With the motor running, add the coconut butter and process a minute more.  Pour the cream into a bowl and let sit in the freezer for about half an hour to 45 minutes or so until the consistency of whipped cream then place in the fridge until ready to use.
When the doughnuts are done dehydrating, remove them from the dehydrator, and cut a divet into each one, removing the center so that there is a Tbsp sized hole (but being careful to not get too close to the bottom of the doughnut).  Cut the bottom off of the piece that you cut out so you can place it back on top once the doughnuts are filled.
For the filling, combine all ingredients in a food processor and process until smooth.  Spoon about 1 Tbsp filling into the center of each doughnut, then place the top back on.  Place the frosting in a pastry bag, and pipe decoratively over the cupcakes (or you can simply spread it). 

 *I say not to use store bought coconut flour because it will affect the flavor and quality of the finished product. I find it too dry (it soaks up all the moisture in the doughnuts), and most of it has an off flavor to me (it tastes toasted) that I do not care for.  You can make your own coconut flour in about 30 seconds or less in a high speed blender.  See how here:  http://www.fragrantvanilla.com/p/helpful-things-for-recipes-on-this-blog.html

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

6 Comments
  1. February 6, 2014 at 20:52
    Reply

    Yum!! This isn't something I've ever seen but it looks seriously delicious!! I'm sure it would make a lovely dessert and is sure to impress guests.<br /><br />Chloe & Sarah<br />www.honeyandlulu.blogspot.com.au

    • February 7, 2014 at 22:23
      Reply

      Thank you :)!

  2. March 3, 2014 at 03:47
    Reply

    This is the first time I have ever tried making this recipe. And, this is the first time I have ever done sprouting. I wasn't able to find raw sprouted buckwheat flour or sprouted oat flour (or the items to make them with), so I used wheat berries. I did the sprouting process with the wheat berries, the dehydrating and the blending into flour process. I did the rest of the recipe with the ingredients that were called for. It turned out pretty good actually. The only thing I would do different would be to cut down the donut part and increase the beets, dates and strawberries. I was cooking for two and I was wanting to taste more of the filling. Next time I make this recipe I will make sure to use the raw sprouted buckwheat flour or the sprouted oat flour because I think it will taste better.

    • March 4, 2014 at 00:36
      Reply

      Yes, the flours I suggest using taste the best which is why I say to use them. Always taste the batter, if it is not sweet enough for you, you can always add more sweetener ;).

  3. February 1, 2015 at 13:51
    Reply

    Thank you for your very wonderful recipes ☆I want to try to make this doughnuts (*^^*)But I don't have red beets in my store . It isn't problem the taste and color is red, just I want to make doughnuts ! If l can make doughnuts instead of red beets .what is better ingredients for making this doughnuts recipes . Thank you for your recipes every time (*^^*)

    • February 1, 2015 at 13:59
      Reply

      You will have to use another vegetable you do have, such as carrots or yams. They will not be red anymore but will still taste good.

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