There’s something so satisfying about taking an old, naughty classic and making it healthy. You get a hint of the same great taste without the guilt or bloating that so often went with it.
We’ve done it with the Mars bar, the Snickers and the Wagon Wheel. Heck, we even made a healthy Golden Gaytime (not from Australia? you have to try it!). But there’s one sweet treat we’re yet to crack: the Turkish delight.
That is, until now.
Thanks to culinary genius, Donna Hay, we’re bringing you a Turkish delight … but not as you know it. Here, she takes the classic dessert, turns it into a doughnut and makes it healthy. Is she a wizard? We think so.
raw chocolate-glazed turkish delight doughnuts
1⅓ cups (215g) almonds
⅓ cup (45g) pistachios
2 tablespoons raw cacao powder
2 tablespoons psyllium husks*
¼ cup (60ml) maple syrup
12 fresh dates (180g), pitted
2 tablespoons goji berries
200g 70% dark chocolate, melted
1 teaspoon rosewater
rose petals, chopped pistachios and crushed freeze-dried raspberries**, for decorating
- Place the almonds, pistachios, cacao, psyllium husks, maple syrup, dates and goji berries in a food processor and process for 2 minutes or until finely chopped and well combined.
- Roll 2 tablespoons of the mixture into balls, flatten slightly and, using your finger, poke a hole through the centre. Place on a baking tray lined with non-stick baking paper and refrigerate for 20 minutes to firm slightly.
- Place the chocolate in a small bowl, add the rosewater and mix to combine.
- Working one at a time, dip the top of each doughnut in the chocolate. Place on a tray lined with non-stick baking paper and sprinkle 4 of the doughnuts with rose petals, 4 with pistachio and 4 with the raspberries.
- Refrigerate for 5 minutes or until set. Serve.
* Available in supermarkets, psyllium husks are rich in fibre and often used in gluten-free recipes.
** Freeze-dried raspberries are available from selected delicatessens and speciality grocers.
+ Note to Chef… These doughnuts will keep refrigerated in an airtight container for up to one week.
Recipes and images from donna hay magazine Sweet 16 edition.