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Heart Beet Donuts


This healthier doughnut contains no artificial colors or refined sugars! Beet juice gives it the vibrant pink color, plus extra nutrients such as folate and fiber. These vegan doughnuts are a treat for the taste buds and the eyes!


1 tbsp
2 tbsp
coconut sugar
1 tsp
baking powder
1⁄2 cup
coconut flour
1⁄2 cup
brown rice flour
1⁄2 tsp
baking soda
pinch of salt
1 1⁄2 cup
milk of choice
2 tbsp
coconut oil (melted)
1 tsp
1 1⁄2 cup
chopped beets (or 1 cup beet juice, 1/2 teaspoon reserved for topping)
For Toppings
2 cup
coconut butter
1⁄2 cup
unsweetened shredded coconut
1⁄2 tsp
beet juice


To get the beet juice, either buy beet juice (easy), or run 1 1/2 cups of beets through a juicer. Alternatively, you can blend the beets with a small amount of water in a blender, then pour it through a strainer to get out any large pieces. Set aside.

Preheat oven to 375 degrees. Combine all dry ingredients in a bowl (coconut flour through salt) and mix well. Add all wet ingredients except for the beet juice to the dry ingredients and stir well to combine. Adding one tablespoon at a time, mix in beet juice until desired color is reached. The batter should be loose enough to be squeezed through a piping bag into doughnut molds. To make the doughnuts, fill a piping bag or zip lock bag with a corner cut off. Squeeze the batter into the molds. (If you don’t have a doughnut pan, you can make cupcakes in a muffin tin!)

Place doughnuts into oven and bake for 18-20 minutes, until a toothpick comes out clean. let cool, and remove from pan. Lay doughnuts on parchment paper or another flat surface you don’t mind getting messy. Drizzle each doughnut with coconut butter. You can warm the jar under hot water to make it easier to pour. To make the coconut shreds pink, toss them with a 1/2 teaspoon of beet juice. Put coconut shreds on a plate, then dip the glazed donuts top-down and place on a platter to serve.

Plate of donuts with white frosting and pink sprinkles


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