Raw Donut Holes

These healthy no-bake Raw Donut Holes feature cashew pulp from the Almond Cow and are perfect for donut lovers! You won’t believe these doughy, sweet, bite-sized balls are minimal ingredient. Add to your breakfast, have for dessert, or use for an energy boosting snack.

Servings: 8 donut holes

Prep Time: 15 min

Run Time: None

Ingredients

Donuts

1 ¼ cup gluten-free rolled oats
½ cup cashew pulp (from cashew milk)
½ cup cashews (soaked)
1 cup dates (pits removed)
pinch of salt

Glaze

2 tbsp coconut oil
1 tbsp maple syrup

Directions

To prepare the dough add all ingredients into a food processor and process into a thick moist dough. If the dough appears to be too wet add some extra oats. If its too dry, add a tbsp of water or so.
Roll into little balls and put in the freezer for about 30 minutes.
To make the donut glaze melt coconut oil with maple syrup in a small pan. Whisk well until fully combined.
Dip the cold but firm donut holes into the glaze and put them back in the freezer for a few minutes.
Repeat this step 3-4 times until you get that donut glaze effect. Store the donut holes in the fridge in an airtight container for up to one week.