Vegan Red Velvet Donuts



  1. Start by boiling the beetroot and take it out to cool when cooked. Save 1/4 cup of the pink boiling water and let it cool
  2. Once the beetroot and pink water have cooled down add them to a food processor with the remaing ingredients for the donut mix. Process until dark pink and smooth with no lumps
  3. Wet your hands a little and start forming round balls with the donut mix. Then flaten them with your hand and press a hole in the middle with your finger.
  4. Place the donuts in the freezer to set for at least 30 minutes
  5. For the icing start with 1 tsp of the turmeric into 2/3 cups of boiling water. It will turn into a yellow liquid. Set aside and let cool for a moment. 
  6. Add all of the ingredients into a blender once the turmeric water has cooled down and blend on high speed until you end up with a thick light yellow cream (it will darken when it cools down in the freezer later). You can add more water if the texture needs it. 
  7. Take out the donuts from the freezer and dip them in the yellow icing.
  8. Sprinkle the donuts with rose pedal and coconut flakes (or anything else you think will look pretty)
  9. When all the donuts are done, set them in the freezer for about 1 hour to set properly