These Pumpkin Spice Latte No Bake Vegan Donuts are nothing short of genius! And so is every single recipe in Christina Leopold’s new book, No Bake Vegan Desserts: Incredibly Easy Plant-Based Cakes, Cookies, Brownies & More.
And as if taking vegan food to an all new level of ingenuity isn’t enough, you don’t even have to turn on your oven or stove to create this collection of vegan treats!
Christina, of Addicted to Dates fame, tells us: “These are by far my favorite donuts. They even have a little coffee kick in the dough to live up to their name. If you love all things pumpkin spice, you have got to try these!
No Bake Vegan Donuts: Ingredients
Makes 6 to 8 donuts
- 1 cup (100 g) rolled oats (use gluten-free if required)
- ½ cup (73 g) cashews
- ⅓ cup (63 g) coconut sugar
- 1 tsp pumpkin spice (see Note)
- 2 tbsp (20 g) instant coffee granules
- ¼ tsp Himalayan pink salt
- 1 tbsp (15 ml) pumpkin purée
- 4 Medjool dates, pitted
- 1 tsp vanilla extract
And for the glaze..
- 1½ tbsp (21 g) coconut oil (solid)
- 1 tbsp (15 ml) creamed coconut or coconut butter
- 1 tbsp (15 ml) maple syrup
- ½ tsp vanilla extract
- Coconut sugar, for garnish
No Bake Vegan Donuts: Method
For the donuts, put the rolled oats, cashews, coconut sugar, pumpkin spice, coffee granules and salt in a food processor and blitz until the ingredients reach a floury consistency.
Add the pumpkin purée, dates and vanilla extract and blend further until you have a dough consistency.
Separate the dough into six to eight parts and roll them out into sausage shapes before placing them into a silicone donut mold. (If you don’t have a mold, you can shape them into donuts with your hands.) Place them in the freezer for 30 minutes.
Meanwhile, prepare the glaze by heating the glaze ingredients in a double boiler over simmering water until they have melted. Whisk well until smooth and remove from the heat.
Line a tray or plate with parchment paper. Take the donuts out of the silicone mold and dip one side of them in the glaze. Put them on the prepared tray and freeze for 10 minutes to set.
Once set, remove the donuts from the freezer and dip them into the glaze for a second coating. Sprinkle some coconut sugar on top of the glaze and place them back in the freezer for another 5 minutes before serving.
These donuts can be stored in the fridge in an airtight container for up to 3 to 5 days.
Note: If you can’t find pumpkin spice, you can make your own by mixing 1 tablespoon (8 g) of ground cinnamon, 1 teaspoon of ground ginger, 1 teaspoon of ground nutmeg, ½ teaspoon of allspice and ½ teaspoon of ground cloves.
Reprinted with permission from No Bake Vegan Desserts: Incredibly Easy Plant-Based Cakes, Cookies, Brownies & More by Christina Leopold, Page Street Publishing 2020.
