No-Bake Chocolate Mint Donuts with Cashew Glaze

Chocolate Mint Donuts on grey background

These chocolate mint donuts get dipped in a dairy-free cashew glaze for a delicious no-bake treat.



For the donuts:

  • 3/4 cup almonds
  • 3/4 cup gluten-free oats
  • 12 Medjool dates, pitted
  • 4 Tbsp cacao powder
  • 1/8 tsp sea salt
  • 2 Tbsp protein powder (optional)
  • ¼ food-grade peppermint essence
  • ½ tsp vanilla bean powder (or essence)

For the mint glaze:

  • ½ cup coconut cream
  • ¾ cup soaked cashew nuts
  • 2 Tbsp coconut oil
  • ¼ cup maple syrup
  • ¼ tsp food-grade peppermint essence
  • 1/8 tsp vanilla powder
  • 1/8 tsp liquid chlorophyll (or spirulina powder, optional for colour)


  1. To make the donuts, grind the oats and almonds into flour in a food processor, add the cacao, protein powder, and salt and blend for a second so they’re evenly mixed.
  2. Add the dates, vanilla, and peppermint essence and blend until you get a moist, thick dough that holds its shape.
  3. Press the dough into a donut mould and place in the freezer until solid.
  4. To make the frosting, blend all ingredients (except the chlorophyll) in a high-speed blender until smooth
  5. Slowly add the chlorophyll (if using) to the mixture until you get the colour you want.
  6. Leave it in the fridge to thicken before you dip the donuts.
  7. Decorate as you please and store them in an airtight container in the fridge or freezer.
  8. Enjoy!
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