Raw Crispy Chocolate Covered Doughnut… Peaches!!

 

*Raw Crispy Chocolate Covered Doughnuts*

This might be one of my proudest moments….

:::BIG GRIN!:::

Unveiling the AMAZING nut free, seed free, flax free, flour free and almost everything free amazing healthy good for you DOUGHNUTS!

But what on earth IS in them then if there is nothing in them????

(You can see I’m totally enjoying myself here!!!)

TAAAAAAA DAAAAAAAAA

Introducing the INCREDIBLE Chocolate covered

*DOUGHNUT PEACHES!*

These little flattened variety of peaches taste totally amazing and must be tried, slathered in a thick raw choc crunchy covering and ….woweeee!

Here is some info on Doughnut Peaches:

http://www.motherearthnews.com/Real-Food/2006-10-01/Top-10-Reasons-to-Try-a-Donut-Peach.aspx

*Raw Crispy Choco Doughnuts*

First make sure your peaches are nice and ripe. Give them a good wash, careful to leave the skin intact (it will help hold the chocolate). If there is any bits of stem left then remove it. Then leave them out in the sun to dry.

They must be completely 100% dry ~ no moisture for this to work ~ chocolate and water does not mix.

Then make up a batch of chocolate. You can use your normal recipe that you use. I didn’t today as normally I either make it up by eye (I’ve been making raw chocolate since around 2005), or I make it up to a specific recipe by my teacher Amy Levin and temper it. Today with a heap of things going on I didn’t but did take note of the quantities for you as I usually don’t.

I wanted this to be sweet and crunchy so I made it with coconut sugar, normally I stay away from sugar but this is a treat.

*Choc Coating*

1/2 cup Cacao butter including a big spoon of coconut oil
1/4 cup of coconut sugar
1/2 cup cacao powder
cinnamon & vanilla

*Method (& maddness)*

Heat up some water in a saucepan. Turn off the heat and set a bowl on top with the butters, making sure that no moisture or steam will get into the bowl. When nearly melted add in the sugar.

When melted add the choc powder and flavours, whisk until smooth.

At this stage, the best way to get it ready for working with is to sit whisking it while doing something else. You want to get the temperature down and get it to thicken up. So whisk until it seems to be thicker.

Dip your doughnut peaches into the chocolate and set onto a plastic plate. Put this in the freezer for a moment or 2. Take it out and ladle on a small amount of choc to cover (not making a pool). Back in the freezer for another moment, and keep working like ths until you have used up the chocolate.

Allow to harden up and eat :~)

Would be nice with some raw vanilla ice cream if you had some.

You can dip some pieces of banana in aswell, set in the freezer for a moment and munch merrily on them while you make the doughnuts.

Obviously these are not super healthy! Raw cacao is stimulating, sugar we know isnt great in any concentrated form, but now and agaain for a bit of fun, why the h*** not ;~)

If you wanted to do something like this for a kids party, which would work great, then sub carob for the cacao powder.

Photo: *Raw Crispy Chocolate Covered Doughnuts*

This might be one of my proudest moments....

:::BIG GRIN!:::

Unveiling the AMAZING nut free, seed free, flax free, flour free and almost everything free amazing healthy good for you DOUGHNUTS!

But what on earth IS in them then if there is nothing in them????

(You can see I'm totally enjoying myself here!!!)

TAAAAAAA DAAAAAAAAA

Introducing the INCREDIBLE Chocolate covered

*DOUGHNUT PEACHES!*

These little flattened variety of peaches taste totally amazing and must be tried, slathered in a thick raw choc crunchy covering and ....woweeee!

Here is some info on Doughnut Peaches:

http://www.motherearthnews.com/Real-Food/2006-10-01/Top-10-Reasons-to-Try-a-Donut-Peach.aspx

*Raw Crispy Choco Doughnuts*

First make sure your peaches are nice and ripe. Give them a good wash, careful to leave the skin intact (it will help hold the chocolate). If there is any bits of stem left then remove it. Then leave them out in the sun to dry.

They must be completely 100% dry ~ no moisture for this to work ~ chocolate and water does not mix.

Then make up a batch of chocolate. You can use your normal recipe that you use. I didn't today as normally I either make it up by eye (I've been making raw chocolate since around 2005), or I make it up to a specific recipe by my teacher Amy Levin and temper it. Today with a heap of things going on I didn't but did take note of the quantities for you as I usually don't.

I wanted this to be sweet and crunchy so I made it with coconut sugar, normally I stay away from sugar but this is a treat.

*Choc Coating*

1/2 cup Cacao butter including a big spoon of coconut oil
1/4 cup of coconut sugar
1/2 cup cacao powder
cinnamon & vanilla

*Method (& maddness)*

Heat up some water in a saucepan. Turn off the heat and set a bowl on top with the butters, making sure that no moisture or steam will get into the bowl.  When nearly melted add in the sugar.

When melted add the choc powder and flavours, whisk until smooth.

At this stage, the best way to get it ready for working with is to sit whisking it while doing something else. You want to get the temperature down and get it to thicken up. So whisk until it seems to be thicker.

Dip your doughnut peaches into the chocolate and set onto a plastic plate. Put this in the freezer for a moment or 2. Take it out and ladle on a small amount of choc to cover (not making a pool). Back in the freezer for another moment, and keep working like ths until you have used up the chocolate.

Allow to harden up and eat :~)

Would be nice with some raw vanilla ice cream if you had some.

You can dip some pieces of banana in aswell, set in the freezer for a moment and munch merrily on them while you make the doughnuts.

Obviously these are not super healthy! Raw cacao is stimulating, sugar we know isnt great in any concentrated form, but now and agaain for a bit of fun, why the h*** not ;~)

If you wanted to do something like this for a kids party, which would work great, then sub carob for the cacao powder.
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