There are many ways to help those in need. And it’s not always about the money.

Every year the Cancer Council organises a big fundraising event called Australia’s Biggest Morning Tea. The idea is to get friends, colleagues or community together over some tea and treats, and help to raise money for people affected by cancer (click here if you want to know more about Australia’s Biggest Morning Tea).

Last year I helped my partner making my famous Raw Bounty Slices (click here for the recipe) and they were a big success! In 30 minutes every slices were gone!

The goal this time was to beat the Raw Bounty Slices and came out with something extraordinary. And here is where these pretty and delightful donuts were born.
I wanted something sweet but light; bite-size but satisfying; tasty but pretty. And there you have it! The most delicate, pretty and delicious mini raw vegan rose donuts.

It’s safe to say that this recipe was another massive success! Everyone loved the treat and the delicate rose flavour.

Mini Raw Vegan Rose Donuts

VEGAN, RAW, GLUTEN FREE, DAIRY FREE, REFINED SUGAR FREE

SERVE: MAKES 16 MINI DONUTS

Ingredients

Donuts
2/3 cup rolled oats
2/3 cup soaked cashews
2/3 cup Medjool dates
1 tsp vanilla powder
Pinch of Himalayan Sea Salt
6 tsp rose water

Glaze
4 tbsp coconut oil
4 tbsp rice malt syrup
6 tsp rose water

Topping
Dried rose petals

Instructions

Place all donuts ingredients in a food processor and blend until well combined. With your hands form 16 mini donuts (I didn’t use a donuts baking tray) and place them in the freezer for 20 minutes.

For the glaze, melt the coconut oil on low heat. Turn it off and add rice malt syrup and rose water. Whisk it until you will get a caramel consistency.

Dip each donut in the glaze and place in the fridge until the glaze will be solidify. Repeat process until you won’t have any glaze left.

Top with organic dried rose petals.

Notes

Store in the fridge per 5/6 days.