Marfigs' Munchies

Adventures in vegan eats and feats

Raw choco lemon + carrot granola crunch doughnuts



Doughnuts! 😀 😀

Before we go on, remember that I’m still hosting a NuNaturals giveaway until 21 July, so get cracking and enter if you haven’t already done so. FOUR lucky winners will be spoilt with amazing goodies! 

On Wednesday this week at my appointment with the body analyst what I suddenly realized was that I was a lot stronger when I was fat. I could lift beds, help carry fridges…do all sorts of crazy strength feats that I absolutely cannot accomplish now. On the other hand, I couldn’t walk a block without sitting down, so it was definitely not all peachy, but I do miss that strength.

I recently joined the gym to build my strength again, but in order to move vigorously I need to learn how to fuel my body. Enter doughnuts! I’ve thought about them for a long while now, but this need not to get dizzy in aerobics has pushed me to prepare better, and this doughnut contains enough healthy, natural sweetness and sugars with some stabilizing carbs to fit the bill. Also, it’s a lot more fun than the suggestion of toast and jam!

To be honest, I haven’t had a doughnut in years, which is why I can confidently report that these doughnuts are awesome because of their very existence, not necessarily because they replicate anything you can find in a store. My ultimate favourite pre-vegan doughnuts where from the cafeteria at the school I used to go to in Finland, almost two decades ago (ye gods, getting old!). It was filled with jam, was spongy and delightful, and had a fantastic, thick, pink layer of frosting on top. I think my mouth would quickly go dry and my body would lose energy if I were to eat such a thing today, but it’s always nice to reminisce… and then plonk those memories on their backsides and completely go wild. Raw? Awesome. Buckwheat? But of course. Jammy? Oh yes!

I’ve submitted this as part of the Virtual Vegan Linky Potluck, hosted by An Unrefined Vegan, Canned Time, and the Bunny Kitchen. It’s loads of fun and there are some amazing treats out there, so check it out! 😀


Ingredients (makes 9):


  • 1 cup buckwheat flour
  • 1 cup oat flour (just blend regular GF oats until it forms a powder)
  • 3/4 cup finely grated carrot
  • spices (cinnamon, ginger, nutmeg especially!)
  • 1/2 cup applesauce
  • 3 tsp NuNaturals Simple Syrup (or 4 TBSP agave)
  • 2 TBSP oat fibre (OR 2 TBSP flax powder)


  • 1/8 cup coconut oil (measure then liquid)
  • 1/4 cup cannelini beans
  • 1 TBSP berry jam (no sugar added)
  • 2 droppers orange NuNaturals NuStevia Liquid
  • zest of 2 lemons
  • 2 tsp NuNaturals Simple Syrup (or 3 TBSP agave)
  • 1/4 – 1/3 cup cinnamon granola (ok, so this technically makes it “not raw”, but I’m a raw n00b, so tuff! I used this recipe from Amanda and it is gorgeous! I just subbed the cranberries for sultanas)
  • 30-40g carob chunks/chocolate of choice


  1. In a bowl mix your dry ingredients thoroughly, then pour in the applesauce, syrup + carrots, and mix til combined.
  2. Split your dough into 9 then roll the bits into balls. Place on a lined baking tray and press down slightly with your hands. Use whatever object you have on hand to cut out a doughnut hole and set that aside on another plate. Repeat with all nine. I used my steel piping tips to cut out holes!
  3. Place in the freezer for 20 minutes whilst you prepare your topping.
  4. Place all your ingredients (except the granola) in a food processor and blend until smooth.
  5. Spread the topping evenly over the doughnuts with a small knife or the back of a teaspoon- it will resemble something of a sweet hummus.
  6. Melt your chocolate/carob chunks and drizzle them on top, then quickly sprinkle on some of the cinnamon granola before it hardens. You can also sort of just squash the granola in!
  7. Transfer to an air-tight container in the fridge.
  8. Note: You can also use your dehydrator if you like to make these doughnuts more ‘cakey’.

donutcloseup donuttray2 lovelyspread donutspreadyumyum

Rawr! I’ve been waiting for SO long to make these and once I whipped up the granola it was just a question of setting aside a small portion of time to create the doughnuts. How much fun are these? It may be chilly outside but fresh, healthy food never goes out of season 😀

donutsdone1 donutsdone donutsdone3 donutsdone4

Delish! The frosting really is just lots of healthy fun, and I love that it’s not all that traditional but still is sweet and zesty. The granola on top is seriously, ridiculously tasty, and that bit of crunch just adds to one’s satisfaction. I had one of the little mini doughnuts to taste because I still haven’t finished my monster lunch of today (check in tomorrow!), but I am so very much looking forward to steadily working my way through these. They are freezer safe – just make sure you put some baking paper between each ring and let them thaw before munching.donutchocohmy3

9 thoughts on “Raw choco lemon + carrot granola crunch doughnuts

  1. Pingback: NuNaturals giveaway + recipe roundup | marfigs' munchies

  2. I saw this tasty post on Facebook under An unrefined vegan page & I had to come over @ your cool blog! I am following you from now on & I must make these tasty beauties soon! 🙂 Yumm!
    Greetings from a foodie from Belgium! 🙂


  3. I wouldn’t feel one speck of guilt eating these beautiful doughnuts, Margaux!


  4. OH MY GOSH. These look so amazing!! I need to find buckwheat (hard to find in my area) but once I do, these are happening! Mmm 🙂


    • 😀 Thank you! And yes, buckwheat is *amazing* – I use it nearly every day because it’s amazing and so versatile. But yes, your granola totally made these just all the more awesome – I had to control myself not to eat it all the moment it came out the oven 🙂


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