Vegan bronuts

Vegan bronuts

Total: 50 min. | Active: 20 min.
vegan, lactose-free, gluten-free
Nutritional value / piece: 242 kcal
, Fat: 15 g
, Carbohydrate: 20 g
, Protein: 5 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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200 g Medjool dates, pitted
100 g ground almonds
75 g cocoa powder
2 tsp instant coffee
1 tsp vanilla paste
1 pinch salt
50 g walnut kernels, finely chopped


150 g vegan, dark chocolate, finely chopped
30 g coconut oil
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12-hole doughnut tin (each hole approx. 5 cm in diameter), greased

How it's done

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Puree the dates in a food processor along with all the other ingredients up to and including the salt. Remove the mixture, add the walnuts, knead in by hand. Divide the mixture into 12 portions, shape into balls, flatten a little, then press into the prepared tin. Cover and freeze for approx. 30 mins.


Place the chocolate and coconut oil in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Dip the bronuts in the glaze, place on a rack and leave to dry.

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