Raw donut holes

Went to the marietta square farmers market last Saturday and saw a tent selling raw donut holes. I was instantly intrigued and have been thinking about them since, so naturally that means experimenting in the kitchen to make my own! I tried 3 variations: chocolate, vanilla maple and red velvet. All 3 exceeded my expectations, were Super moist and not to mention delicious! These are sure to cure your donut craving, without the icky ingredients! 


Vanilla maple:

  • 1/2 C pitted dates (I used mejooled)
  • 1/2 C cashew butter 
  • 1 C pecans (soaked for 4 hours)
  • 1/4 tsp vanilla powder
  • 1-2 tsp coconut oil
  • 1 C rolled oats

Chocolate recipe: 

  • 1/2 C pitted dates
  • 1/2 C cashew butter 
  • 1 C pecans (soaked 4 hours)
  • 1/4 C cacao powder
  • 1 C rolled oats
  • 1-2 tsp coconut oil 

Red velvet:

  • 1/2 C pitted dates
  • 1/2 C cashew butter
  • 1 C pecans
  • 1/2 C cacao powder 
  • 1/4 C beetroot powder 
  • 1 C rolled oats 
  • 1 tsp coconut oil

Blend all ingredients in a food processor until well mixed. Shape into small balls and freeze for 20 min. 

Glaze: 

  • 2 Tbsp coconut oil, melted
  • 2 Tbsp maple syrup
  • 1/4 tsp vanilla powder 

Whisk all ingredients in a small bowl. Coat donut holes in glaze and refrigerate for 20 min. Repeat until glaze is gone. Store in the refrigerator & enjoy! 

– NB 

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