Before proceeding, please note these donut holes are not low in fat, low in sugar or low in calories…I’m really selling them, aren’t I?
However, they are free of dairy, eggs and gluten, and they are a nice treat, especially in place of the alternative deep fried version. These luxurious little donut hole delights are meant to be enjoyed every once in a while – maybe on a special occasion or just because.
VANILLA MAPLE DONUT HOLES
(mostly) raw, all vegan, gluten free, dairy free, egg free
Recipe adapted from This Rawsome Vegan Life
Yields 12-14 donut holes
DONUT HOLE INGREDIENTS
- 1 cup raw cashews, soaked (for at least 1 hr.) and drained
- 1 cup medjool dates, pitted, soaked (for at least 1 hr.) and drained
- 1 tsp. vanilla extract or vanilla bean powder
- 1 cup oat flower (ground from GF oats)
- pinch of pink salt
- pinch of cinnamon, optional
VANILLA MAPLE GLAZE INGREDIENTS
- 2 Tbsp. unrefined coconut oil
- 2 Tbsp. maple syrup
- splash of vanilla extract or vanilla bean powder
- pink salt (for garnish), optional
DONUT HOLE DIRECTIONS
- Line a baking pan with parchment paper.
- In a food processor, combine cashews and dates. Blend until ingredients are slightly grainy in texture.
- Add remaining ingredients and blend, scraping down the sides as you go, until mixture becomes paste-like.
- Form mixture into small, bite-sized balls and place on line baking pan.
- Transfer to freezer to harden for 20-30 minutes.
VANILLA MAPLE GLAZE DIRECTIONS
- In a small saucepan over low heat, add coconut oil. Stir until melted.
- Remove from heat, add maple syrup and vanilla and whisk together.
- Remove donut holes from freezer and place each hole, individually in the glaze mixture.
- Coat each hole and place back on the lined baking pan and sprinkle with a small amount of pink salt (if desired).
- Place holes back in freezer for 5 or so minutes and repeat a couple more times until glaze reaches desired thickness.
- Store donut holes in the freezer or fridge until ready to serve.