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PO BOX 5192
Pinewood, VIC 3149, Australia

Nuvia is manufactured and distributed by


October 30, 2017
Caution: this dessert is not for the faint hearted (and you might need a lock and key for the fridge door!)

If you’re a self-confessed donut fiend like us (loud and proud), or you fancy trying something raw for a change of dessert scenery, these holey rings are a must try.

The raw chocolate coating makes a cracking topping (literally) as you bite in, with the added crack of pink salt to enhance the chocolate flavours.


  • Nutritional Breakdown: per portion (whole recipe)


  • Donuts
  • Calories: 392.33 (2354)
  • Carbs: 23.83 (143)
  • Fat: 30.84 (185)

  • Ganache frosting
  • Calories: 138.34 (830)
  • Carbs: 5 (30)
  • Fat: 13.16 (79)

  • Protein: 8.16 (49)
  • Sodium: 36.33 (218)
  • Sugar: 3.66 (22)

  • Protein: 1.67 (10)
  • Sodium: 27.17 (163)
  • Sugar: 0.17 (1)
  • Makes 6 donuts


  • 3⁄4 cup rolled oats (can use gluten-free oats)
  • 3 tbsp cacao (or cocoa) powder
  • 1⁄3 tsp pink salt
  • 1 cup nut butter of choice (we used cashew)
  • 1⁄4 cup coconut oil, melted
  • 1⁄4 cup Nuvia Sweetener
  • 2 tbsp coconut flour
  • 1 tsp pure vanilla extract
  • 1⁄2 cup cacao (or cocoa) powder
  • 1⁄3 cup coconut oil or cacao butter, melted
  • 3 Tbsp Nuvia Sweetener
  • 1⁄4 tsp pure vanilla extract
  • 1⁄4 tsp pink salt


  • 1. Blend Nuvia Sweetener in a high-speed food processor until it becomes a powdered consistency, resembling icing sugar.
  • 2. Add the rolled oats and blend and pulse as needed, until the mixture forms a fine oat flour.
  • 3. Pour in the cacao powder, coconut flour, salt and pulse a few more times until combined.
  • 4. Place the cashew butter, vanilla extract and melted coconut oil in with the blended ingredients and continue to blend until it forms a dough.
  • 5. If you have a donut pan, coat with melted coconut oil (unless it’s non-stick), and press the dough into the pan. Alternatively, you can shape the donut mixture by hand. Simply roll the dough into a sausage shape join and press the ends together.
  • 6. Refrigerate your donuts for 30 minutes or until firm whilst you make the chocolate ganache.

  • 1. Blend the Nuvia Sweetener in a high-speed food processor until it becomes a powdered consistency.
  • 2. Melt your coconut oil,add this and all remaining ingredients to the food processor and blend until smooth.
  • 3. Remove your donuts from the freezer and place them onto a cooling rack.
  • 4. Pour the sugar-free ganache over your donuts using a mental spoon and popthem into the freezer for 10 minutes to set.

Store your donuts in an airtight container in the fridge for up to one month.

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