Raspberry White Chocolate Donuts (egg + nut free, AIP)

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Donuts. Unfortunately, donuts and I don’t share the very best of memories. When I was in the throes of my eating disorder, I would binge on them. And then, there was teaching. Teaching was a complex experience, and I could never say that it was unequivocally “good” or “bad”.  There were many beautiful, absolutely transcendent moments, moments that left me feeling I was floating on cloud 9. Able to soar. But other times, I felt suffocated: by the politics, the impossible expectations, the mission of managing school functions and school in general.  Now enter donuts.They were always the “go-to” when we were being treated by either students or administration. And they always seemed to wind up in the teacher’s room, where I would scarf them down. Funny thing about commercially-made donuts, I could eat 5 and still feel hungry. Unsatisfied.

Raspberry White Chocolate Donuts

But much has changed since those days. For one, I don’t eat commercial donuts anymore; when I want them, I make them. And I don’t teach high school. I do still struggle with binge eating, when something triggers painful memories – but that’s a much different story, for a different post on a different day.

Raspberry White Chocolate Donuts

My view of food has also done a complete 180. Making my own food, be it donuts or soup, is almost an act of rebellion. I stand up to a food system that offers so much that harms rather than heals. I stand up for my family, making them food made from scratch, that will nourish them. All that seems pretty heady, and it is, so fun must also be had along the way! I stand for that, too, the notion that fun food doesn’t have to mean a trip to the convenience store.

In truth, that was how I viewed it for a LONG time.

Raspberry White Chocolate Donuts

These donuts are minimally changed from our Lemon Frosted Strawberry Donuts: made sweet with plantain and raspberries, plus a bit of maple syrup in the frosting. Tigernut flour is the backbone for the dough, though I’ve had a friend tell me they turned out equally well with cassava flour.

Raspberry White Chocolate Donuts

The best part of these Raspberry White Chocolate Donuts is that you can feel good about making them for trips, for sending with your children to school, or just indulging in special “me” time. If you’re following the AIP diet, remember that the emphasis should be on nutritionally dense food, not treats. But life is made sweeter when you’re making a donut you can feel good about., amiright?!

These also truly do make for a satisfying and satiating treat. Why? Besides the starchy, filling carbs found in plantain, the  tigernut flour’s resistant starch is satiating in a way bleached white flour will never be.

Raspberry White Chocolate Donuts

Enjoy these Raspberry White Chocolate donuts. Even better yet, enjoy them with your loved ones. As cliche as it may sound, donuts really can be fun + healthy. Each time I make a batch of these, I’m doing a little more than making a treat. I’m re-writing my history of negative donut associations. And that, friends, is truly sweet.

What You’ll Need for This Recipe:

  • tigernut flour
  • refined coconut oil (I find it works better for baking)
  • coconut manna (I love this stuff so much, not sure how life would go on without it)!
  • palm shortening (makes a creamy dreamy frosting. The brand I recommend here is white, as opposed to the Nutiva version, which is a pale yellow. Both are wonderful but I prefer the Spectrum brand here, to avoid a yellowish-looking frosting. But if you have the Nutiva on hand, by all means use it instead)
  • freeze dried raspberries (these are for the frosting – they’re optional but if you’re looking for an extra kick of raspberry flavor, they can’t be beat!)

If you make these, #letscreatethesweetlife! We love love seeing people enjoy our food! XOXO


Raspberry White Chocolate Donuts

This recipe, along with many other delicious, totally AIP recipes, can be found at Phoenix Helix’s Recipe Roundtable #217!!

Raspberry White Chocolate Donuts

These fruit-sweetened, AIP + Paleo and donuts are sweet, soft and completely addictive. Frosted with a vegan, non-dairy take on white chocolate, you will love to make these time and again. A beloved favorite!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Alyssa Reaves


Raspberry Donuts

  • 1 yellow plantain, sliced (A very soft, yellow plantain is needed here. I have not tried making this with a green plantain)
  • 1 cup raspberries
  • 1 cup tigernut flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • 2 Tablespoons refined coconut oil (You can use unrefined but it will likely add a distinct coconut flavor)
  • pinch sea salt

White Chocolate Frosting

  • 1/4 cup palm shortening
  • 2 Tablespoons coconut manna, softened (if your manna is rock hard, place it in a warm water bath for about 10 minutes and it will be perfectly softened!)
  • 1 Tablespoon maple syrup
  • pinch sea salt
  • 2 teaspoons coconut flour
  • 1 Tablespoon freeze dried raspberries, plus more for sprinkling on top, if desired


  1. Preheat oven to 350. Grease donut pan. If you haven't already done so, cut up your plantain

  2. Puree plantain with raspberries in food processor until smooth. Add remaining ingredients and puree until smooth, scraping down sides as needed.

  3. Spoon carefully into donut pan. Bake for ~25 minutes, until springy to touch and inserted toothpick comes out clean.

  4. Make frosting: combine all ingredients except for coconut flour and freeze dried raspberries. Use a spoon to mix well. At this point it won't look much like frosting - rather clumpy and glumpy. Add coconut flour and mix well. This will transform it into a frosting-like consistency. Add freeze-dried raspberries last and give a good stir. 

  5. When donuts have cooled, frost. Sprinkle with extra freeze-dried raspberries, if desired. Enjoy!!

Recipe Notes

Makes 6 donuts.


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