Now, we all love doughnuts don’t we? That satisfying feeling of biting down into a mouthful of soft, fluffiness that’s full of comfort.
The doughnut we’ve created is slightly different from the conventional doughnuts you would get at any Dunkin’ Donuts or Krispy Kreme store. Instead, ours are made up of sweet potatoes. There’s no dairy or eggs in them at all and they’re just as good! In Malaysia, this doughnut is known as “kuih keria,” a sweet, fried Malaysian snack that will keep you coming back for more. Here’s how to make it!
Looking for more recipes like this? These healthy vegan raspberry cake donuts feature pink icing, fresh raspberries, coconut cream, and vegan sprinkles. According to the recipe creator, they’re perfect for cheering you up when you’re feeling down and can also make for great additions to any party or celebration.
Still looking to satisfy your sweet tooth? Try your hand at making these vegan brownies. Featuring extra thick dark chocolate fudge, they’re ooey, gooey, and gluten-free. Coconut oil, maple syrup, and hot black coffee are included in the ingredients. You can even infuse your brownies with cannabis, if that’s something you’re into.
If you’re hungry for more, this vegan black forest cheesecake, featuring a dark chocolate oatmeal crust, is super decadent and too good to pass up. It’s made with silken tofu, which can be traded out for dairy-free yogurt if you prefer. The recipe uses frozen cherries which are useful as they are available all year round and come already pitted. Cherries are a good source of melatonin which can help improve sleep. They can also boost brain health, so you can feel good about tucking into this dish.
This vegan chia seed pudding parfait can be eaten any time of day – for breakfast, as an afternoon snack, or for dessert. It’s refreshing yet filling and brings a rich texture thanks to the creamy dairy-free yogurt and crunchy Phyter bars. The recipe features beet powder and strawberries but feel free to change up the ingredients to include all your favorites.
This recipe was republished with permission from Davina Da Vegan.