Red Velvet Doughnuts with Turmeric Icing

Hello lovelies. I hope your week is going well so far. 

The Easter long weekend is almost here, so I thought it would be nice to create a treat to share with my family and friends. 

know that Easter means a lot of different things for different people. Some religions don't even celebrate it this weekend as they follow another calendar. For me Easter isn't much of a religious holiday as I'm not a member of the church. Instead I want to see Easter as a Spring celebration and that is also what I wanted to highlight with this dessert.

So what will today's recipe be? Well, you've most likely already red the title of this post. I'll be sharing the recipe for my red velvet doughnuts with a sweet turmeric icing. Pink and yellow doughnuts just like spring blossoms. I imagine these being enjoyed together with vegan Easter eggs.

Red Velvet Doughnuts with Turmeric icing

vegan ● mostly raw ● rfsf


1 small beetroot + 1/4 cup boiling liquid 

200 g dates

150 g cashews

2 tsp coconut sugar

0.5 tbsp lingonberry powder

1 tbsp cacao

1 tsp vanilla powder

0.5 cup shredded coconut

 

Icing

1 cup cashews

1 tsp turmeric

2/3 cup boiling water

1 tsp vanilla

2 tsp coconut sugar

(water)

 

Sprinkles

dried rose pedals

shredded coconut


  1. Start by boiling the beetroot and take it out to cool when cooked. Save 1/4 cup of the pink boiling water and let it cool as well.

  2. Once the beetroot and pink water have cooled down add them to a food processor with the remaining ingredients for the doughnut mix. Process until you dark pink and smooth with no lumps.

  3. Wet your hands a little and start forming round balls with the doughnut mix. Then flatten them with your hand and press a hole in the middle with your finger.

  4. Place the doughnuts in the freezer to set for at least 30 minutes.

  5. Then the icing. Start with 1tsp of the turmeric into 2/3 cups of boiling water. It will turn into a yellow liquid. Set aside and let cool for a moment.

  6. Add all of the ingredients into a blender once the turmeric water has cooled down and blend on high speed until you end up with a thick light yellow cream (it will get darken when it cools down in the freezer later). You can add more water if the texture needs it.

  7. Take out the doughnuts from the freezer and dip them in the yellow icing. 

  8. Sprinkle the doughnuts with rose pedal and coconut flakes (or anything else you think will look pretty).

  9. When all the doughnuts are done set them in the freezer for about 1 hour (or longer) to set properly

 

Happy and safe Easter to you all! I hope you get to enjoy lots of delicious cruelty free food that's good for you, the animals and this planet. x 

DessertIda GinmanComment