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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.

vegan Raw Donut Holes in a jar


  • 1 ¼ cup rolled gluten-free oats
  • ½ cup cashew pulp (leftover from cashew milk)
  • ½ cup soaked cashews
  • 1 cup medjool dates (pitted)
  • a pinch of salt
  • 2 tbsp coconut oil
  • 1 tbsp maple syrup


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.