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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 gluten-free rolled oats
  • ½ cup cashew pulp (from cashew milk)
  • ½ cup cashews (soaked)
  • 1 cup dates (pits removed)
  • pinch of salt
  • 2 tbsp coconut oil
  • 1 tbsp maple syrup


  1. 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.
  2. Roll into little balls and put in the freezer for about 30 minutes.
  3. To make the donut glaze melt coconut oil with maple syrup in a small pan. Whisk well until fully combined.
  4. Dip the cold but firm donut holes into the glaze and put them back in the freezer for a few minutes.
  5. 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.

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