Raw Turkish delight doughnuts


Inspiration for today’s bite-sized treats comes from Donna Hay’s recipe for raw Turkish delight doughnuts. I adapted her original recipe and was so happy with how they turned out. They’re deliciously nutty and chewy, yum! The doughnuts are topped with dark chocolate which makes them extra decadent, but you could leave this off if you prefer. The Turkish delight element comes from a dash of rosewater which is added to the dark chocolate, giving it a delicate floral flavour.



Not only are these raw doughnuts totally luscious, but they pack a nutritional punch too. They’re also easy to prepare in your food processor – no baking required! Get the kids to help you roll and shape the doughnuts and to decorate them once they’ve had their dark chocolate dipping.

Store your raw doughnuts in the fridge for up to a week or pop them in the freezer and you’ll have snacks a plenty for the week.




  • 220g raw almonds
  • 40g shelled pistachios
  • 30ml (2 tbsp) cocoa powder
  • 30ml (2 tbsp) psyllium husks
  • 30ml (2 tbsp) goji berries
  • 200g pitted dates
  • 60ml (¼ cup) honey
  • 30ml (2 tbsp) coconut flakes, to decorate
  • 30ml (2 tbsp) shelled pistachios, to decorate
  • 100g 70% dark chocolate
  • 2.5ml (½ tsp) rosewater

1.) Line a baking tray with paper. Place the almonds, pistachios, cocoa, psyllium husks, goji berries, dates and honey into a food processor. Process for 1-2 minutes until the ingredients are finely chopped and well combined.

2.) Divide the mixture into 12 equal pieces. Roll each piece into a ball, flatten slightly and use the handle of a wooden spoon to make a hole in the middle of each one. Arrange the doughnuts on the tray and refrigerate for 15 minutes.

3.) Next prepare the decorations. Toast the coconut flakes in a dry pan until lightly golden. Allow to cool for a few minutes then chop. Chop the pistachios. Set aside.

4.) Chop the dark chocolate up finely and melt. Stir in the rosewater and mix well. Dip the top of each doughnut in the chocolate, sprinkle with coconut or pistachios (or both!) and place back on the tray. Once all the doughnuts have been decorated pop the tray back in the fridge so that the chocolate can set before serving. Store in the fridge.


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