Raw Cinnamon Cashew Butter Doughnuts

Cinnamon Cashew Butter Doughnuts

As you're likely already aware, there was a beautiful Blue Moon this past weekend. Physically, no, the moon wasn't actually blue. It's referred to as such because it's the second full moon in one calendar month...a very rare occurrence, hence "once in a blue moon." Nevertheless, there are certain things that I only do once in a blue moon - baking being one of those. I ooh and ahh over amazing vegan sweet treats that I'd just love to create myself, but the ever-so long list of required ingredients exhausts me. And on top of that, 9 times out of 10, I usually burn anything that I bake. 

Which is why when I stumbled across these no-bake, raw, glazed almond butter and blueberry cinnamon doughnuts, I lit right up. Since when do you hear about doughnuts that don't require baking? Well, once in a blue moon. Ok, enough with the puns.

So, I decided to give them a kitchen-worthy whirl. (P.S. I bet they would have turned out even better if I had been swirling around the kitchen in this apron while I made them.) 

Now, I followed the recipe pretty closely, however I used cashew butter instead of almond butter and did not mix in the blueberries because I got a little lazy there at the end and just wanted to sample the finished product. It really makes no difference which nut butter you use, try your favorite or get nut butter crazy and blend a few in there. You can't go wrong, especially since there are so many wonderful kinds out there these days!

And let's talk about the glaze for a second. I mean my gosh, what's not to love about a melt-in-your-mouth drizzle that's these six ingredients: cashew butter, maple syrup, vanilla bean, cinnamon, cacao powder and coconut oil. Refined sugars unnecessary. It can double as a topping on ice cream and smoothie bowls - and the best part is that it quickly hardens to create a magical shell that beats any artificial sundae shell. It's insanely addictive. I guarantee that you'll want to start drizzling it on everything, even something as simple as sliced bananas.

The doughnuts are nutrient dense and filling enough to serve as breakfast, because it's essentially a slightly sweetened up version of oatmeal in doughnut form..and wouldn't you rather have that anyways? They also keep well in your freezer or refrigerator so that you can savor them over an extended period of time. That's if you don't finish them in one sitting, of course. 

Perhaps I'll start putting my non-baking doughnut skills to the test much more often than once in a blue moon. I encourage you to do the same...because, doughnuts.

If you recreate these, I'd absolutely love to see! That counts for any of my recipes, actually...so please do share them on Instagram and tag me (@allisonrwalton) along with #andbewell to make sure that I don't miss it! I'm forever inspired by community recipes and re-creations.

Raw Cinnamon Cashew Butter Doughnuts with Cinnamon Cashew Butter Glaze

Makes 6 large doughnuts, or double the ingredients to make a dozen


Raw Cinnamon Cashew Butter Doughnuts

1⅓ cups oats

Approximately 12 Medjool dates

3 Tbsp maple syrup

1 cup cashew butter

1 tsp vanilla extract

1 tsp cinnamon


Cinnamon Cashew Butter Glaze

4 tbsp cashew butter

2 tbsp maple syrup

½ tsp vanilla extract

½ tsp cinnamon

2 tbsp cacao powder

2 tbsp liquid coconut oil



Raw Cinnamon Cashew Butter Doughnuts

  1. Blend the oats in a food processor until they are roughly ground (not dust-like). 
  2. Add the dates and process until combined with the oats.
  3. Place cashew butter, vanilla, cinnamon and maple syrup in the food processor and pulse until the ingredients stick together in a dough-like substance.
  4. Firmly press the doughnut into the doughnut pan. 
  5. Stick the tray in the freezer so that the doughnut can firm-up, which takes roughly fifteen minutes.
  6. Remove the doughnuts from the pan - they pop out pretty easily if you place a knife down the side. 

Cinnamon Cashew Butter Glaze

  1. Place cashew butter, vanilla, maple syrup, cacao and cinnamon in a bowl and stir to combine.
  2. Add in the coconut oil and stir to combine.
  3. Generously drizzle the glaze on top of each doughnut and place on a parchment paper-lined tray. 
  4. Place tray in the freezer for at least 2 hours to harden before eating (if you can wait that long).

According to Rawberry Fields, the original creator of this magical recipe, the doughnuts keep in the freezer for roughly 5-6 weeks. Defrost for 4-5 minutes before eating.

High fives to no baking and drizzling this glaze on everything.

Be well, sweet readers.

xo Allison