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Newsflash: Super-healthy, no-bake chocolate doughnuts exist—and here’s the recipe


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Photo: Laura Peill
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Are mushrooms the new avocado?

Hardly—avocados will always have our hearts. But mushrooms are trending hard-core, showing up in lattes and even getting getting their own designated theme restaurants.

They’re also the star ingredient in Laura Peill‘s raw chocolate chaga doughnut recipe. The food blogger, holistic nutritionist, and wellness and nutrition coach loves edible fungi, especially the adaptogenic chaga powder used in her recipe. (Adaptogens help your body deal with stress, and chaga is a type of mushroom.) She calls it a “powerhouse in a pack—a natural burst of energy, a boost of antioxidants and adaptogens, and a boost to the immune system.”

Peill’s raw recipe includes tahini, coconut oil, and chocolate. Doughnuts with no stove or oven work required? That’s got to be the easiest—and tastiest—way to impress guests at your upcoming Labor Day Weekend party.

Ready to whip up some no-cook doughnuts?

Get Started
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Raw Chocolate Chaga Coconut Doughnuts

Serves 4

Ingredients
1 cup coconut meat
1/4 cup coconut flour
2 Tbsp banana flour
1 Tbsp raw cacao
1 Tbsp chaga mushroom powder
1 tsp cinnamon
1 Tbsp melted coconut oil
2 Tbsp maple syrup
2 oz. chocolate, melted
1 Tbsp sunflower butter, such as SunButter
1 Tbsp tahini
1/4 cup coconut cream

1. Combine the coconut, coconut flour, banana flour, cacao, chaga, and cinnamon in a bowl and stir to combine.

2. In a separate bowl, melt the chocolate and add in the coconut oil, maple syrup, sunflower butter, tahini, and coconut cream.

3. Stir wet ingredients into the dry mixture, and use your hands to bring it together. It should form a sticky dough that stays together easily and can be easily molded into the doughnut pan. If it seems a little dry, add extra coconut cream, one to two tablespoons at a time.

4. Once the mixture reaches the right consistency, press into the doughnut pan and set in the fridge to harden. Spray your pan or line with paper if you are worried they will stick.

5. After the doughnuts have been in the fridge to harden for three to four hours, or overnight, turn onto a plate and drizzle with tahini.

6. Store in the fridge.

Each week we spotlight a healthy-delish recipe that’s truly genius (and easy to make) from someone who’s wowed us in the food world. We’re talking buzzy cookbook authors and Instagram foodies to brilliant chefs. You can find more mouthwatering must-try ideas from the Recipe of the Week archive.

Thinking of making a doughnut platter? Check out these spurlina-matcha doughnuts and these gluten-free rose pistachio doughnuts.

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