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Mini donuts with matcha and pistachios

Raw Desserts

Chocolate taste on the inside and matcha coating on the outside. Raw donuts made with Roobars! Super easy to make, giving you enough time to experiment with the topping. 

Ingredients

(for 8 mini donuts)

3 x 30g Roobar Goji berry
2 Tbsp cashew or almond butter
1 Tbsp (15ml) coconut blossom nectar

for the icing:
50g cashew, soaked and well drained
1 Tbsp (15)ml coconut blossom nectar
3 Tbsp coconut oil, melted
1 Tbsp pistachios, finely grounded
1 tsp matcha powder (green tea)

For the decoration:
rose petals
pistachios

Mini donuts with matcha and pistachios

Steps

  1. Blend all ingredients for the dough.
  2. Form small balls and make a hole in the middle by using a round kitchenware.
  3. Use the leftovers to form more donuts.
  4. Mix all icing ingredients using a blender, until it becomes smooth.
  5. Chill if it's too liquid.
  6. Pour the icing over the raw donuts.
  7. Decorate with extra pistachios and rose petals.
  8. Chill for 20 min until the icing is set up.

 

Mini donuts with matcha and pistachios