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.
PREP TIME: 15 MINS
SERVINGS: 8 donut holes
Instructions
- 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.
Ingredients
1 ¼ cup gluten-free rolled oats½ cup cashew pulp (from cashew milk)
½ cup cashews (soaked)
1 cup dates (pits removed)
pinch of salt
Donuts: 1 ¼ cup gluten-free rolled oats
Donuts: ½ cup cashew pulp (from cashew milk)
Donuts: ½ cup cashews (soaked)
Donuts: 1 cup dates (pits removed)
Donuts: pinch of salt
Glaze: 2 tbsp coconut oil
Glaze: 1 tbsp maple syrup
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