Raw Dark Chocolate Glazed Red Velvet Doughnuts

I was craving raw doughnuts this weekend.  But the problem was I didn't know which kind to make.  It was between Dark Chocolate with Salted Caramel, Apple Walnut Spice, and Red Velvet.  So I took a poll on Facebook and it was unanimous, Red Velvet won.

Although I will try making the other two soon, I liked the idea of red velvet.  So I was quite excited to make them!  If you read this blog often, you know that I love to use beets in my red velvet.  Before anyone goes hating on beets, you can't taste them at all, I promise.  They just add this amazing color!  I think it is even prettier than food coloring.

For the doughnut base besides the beets, I used a mixture of almonds and coconut because it makes a delicious light dough.  I could have just eaten the dough in fact, but that would defeat the purpose of doughnuts.  So would wait until they were dehydrated to enjoy.

But first they had to be glazed.  I admit, I was going to go traditional and make a raw coconut "cream cheese", but I went with raw chocolate glaze instead.  Chocolate glaze is just so much sexier anyhow.  Who can resist a doughnut with shiny dark chocolate dripping down it?  I was glad I did, because the combination was heavenly!  I admit I took down quite a few of these!


Raw Dark Chocolate Glazed Red Velvet Doughnuts
Makes 16



  • 3 cups almond meal
  • 2 1/2 cups dried shredded unsweetened coconut
  • 1/2 tsp sea salt
  • 1/4 cup plus 2 Tbsp raw coconut nectar
  • 2 tsp pure vanilla extract
  • 1 small 2 inch chunk of organic raw red beet (or enough to color the cake red)


Raw Chocolate Glaze:

  • 1/2 cup melted raw coconut oil
  • 1/2 cup raw cacao powder
  • a pinch sea salt
  • 1/4 cup raw coconut nectar



To make the doughnuts, combine all ingredients and process until smooth.  Shape into 16 balls, and then shape into doughnuts and place on a dehydrator sheet.  Dry for about 8 hours or until not sticky.  To make the glaze, whisk all ingredients until smooth.  Let sit a little while to thicken.  Place the doughnuts on a drying rack.  Drizzle the glaze over the doughnuts, then them on a foil lined sheet pan.  Place in the freezer to harden for a few minutes.  Remove from freezer, and serve!

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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!

  1. Tracy S
    November 4, 2012 at 15:51

    What if you don't have a dehydrator?

    • November 4, 2012 at 16:25

      You can use a really low oven temp (as low as it will go), it will just take less time. Or you can skip dehydrating if you don't mind them being a little moist.

  2. November 4, 2012 at 17:45

    yummmmm Amy! You've outdone yourself again! Love a chocolate glaze on raw donuts!

    • November 4, 2012 at 22:23

      Thank you Heather :)! The glaze was the right descision ;)!

  3. Anonymous
    November 4, 2012 at 23:52

    I would like to know too? Would the oven on low setting work? Snd if so, about how long?

    • November 5, 2012 at 12:12

      Yes it would, at the lowest setting, it will just take less time.

  4. November 5, 2012 at 01:26

    These are STUNNING, Amy! But everything you share is :)

    • November 5, 2012 at 12:12

      Thanks so much Liz :)!

  5. November 5, 2012 at 15:44

    Haha, we are definitely on the same wavelength! Beets make the perfect non-food coloring red color. Yours came out so pretty!! The icing really takes it over the top!

    • November 5, 2012 at 23:20

      Thanks Lauren :)! Beets are the best food coloring, the color is more beautiful as far as I am concerned ;)!

    • November 7, 2012 at 15:02

      Thank you :)!

    • November 7, 2012 at 15:02

      Thank you :)! Me too!

  6. November 6, 2012 at 11:57

    These look so yummy. Thanks for sharing the recipe. I'm thinking heart shaped donuts for Valentine's day. : )

    • November 7, 2012 at 15:02

      That sounds like an ever better idea! Thank you :)!

  7. November 8, 2012 at 18:16

    I made these with 1 cup of pumpkin puree instead of beets. I also added pumpkin spice. wow. they are delicious. : )

    • November 8, 2012 at 19:29

      That sounds really good too! I will have to try that!

  8. November 17, 2012 at 00:43

    This comment has been removed by the author.

  9. November 17, 2012 at 00:45

    I got a dehydrator for a gift last Christmas and never used it. This recipe made me pull it out of the closet. I'm ready to give the dehydrator a try! I'm in the process of making the "dough" right now. Thank you for such beautiful looking and simple recipes . I can't wait to try more of them!

    • November 17, 2012 at 13:23

      Awesome! I got mine from my Dad since he never used it! Funny how that works ;)! So glad you are trying out the recipe :)!

  10. November 30, 2012 at 02:39

    OMG! These look stunning! I'm grabbing ingredients tomorrow to give these a whirl :) Sadly I don't have a dehydrator, so I'll be using my trusty old oven. Fingers crossed!!

    • November 30, 2012 at 12:59

      Thank you :)! Hope you enjoy them as much as I did! On the upside the oven is faster!

    • November 30, 2012 at 23:45

      Just made them and wanted to post an update - <br />They're AMAZING! <br />I surprised my partner with these and she and I are just munching, sipping coffee and basically in heaven :) Thank you so much for sharing this delicious recipe! :) *hugs*

    • December 1, 2012 at 03:25

      Yay :)! So glad you enjoyed them! I am happy to share!

  11. Michele
    December 19, 2012 at 00:47

    This looks amazing... I nearly skipped over this recipe because I don't use food coloring! They look so decadent.

    • December 19, 2012 at 11:59

      I don't either ;)! Beets provide such a lovely color, happy you stopped by!

  12. December 21, 2012 at 03:02

    Hey, these are great! I actually made them sans glaze, but they're going to be perfect Christmas/birthday gifts for my vegan and/or gluten-free friends. Thanks!

    • December 21, 2012 at 13:01

      Awesome Holly :)! So happy you decided to try the recipe!

  13. April 16, 2014 at 20:08

    Hola, estoy enamorada de tus donas desde que las vi, intente hacerlas con colorante, pero hasta ahora que traduzco la pagina veo que no las freiste y es por eso que el color esta intacto, yo freí las mias y me quedaron fatales, solo a la hora de morderlas se veía el color... pero mi duda es, la forma de las donas las haces a mano????

    • April 16, 2014 at 21:43

      These are not fried, they are raw doughnuts that are dehydrated.

  14. June 7, 2014 at 08:49

    YES. I can make these! I could literally go make them right now! Not going to, only because I'm currently living alone and want to share these, but I'm looking forward to it! They're so gorgeous! I love beets in desserts, which is strange as I used to hate them... but I'll happily eat them in any form now, be it raw, cooked, savoury or sweet:D

  15. sara lu
    August 1, 2017 at 07:33

    I'm a huge fan of yours, you've inspired me to go plant based!! I just discovered this blog not too long ago and I'm hooked. I tried making this recipe flavor was amazing but I don't think I had the temperature dialed correctly on my dehydrator, what should the temperature be on the dehydrator? Thanks so so much in advance

    • August 1, 2017 at 23:46

      I am so happy to hear you enjoy my recipes and decided to go plant based :)! The temperature should be 115F degrees.

  16. Iris
    January 10, 2018 at 10:24

    Amy, can you just omit the beet if you don't care about the color? Maybe add a date or two if it needs a bit of that "stickiness?"

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