It’s that time of year when desserts are plentiful! To avoid indulging in these overly sweet, sugary treats, try making these vegan donut holes! They are a healthier dessert that is free of chemicals and preservatives.
Photo Credit: This Rawsome Vegan Life
- Prep Time:20m
- Cook Time:5m
- Total Time:25m
- Yield: 8-12 bite size donut holes
- Category: Desserts, Vegan, Vegetarian, Gluten-Free
For the Dough
- 2/3 c rolled oats
- 2/3 c cashews, preferably soaked for 4 hours then rinsed
- 2/3 c pitted dates
- 1/8 tsp. Himalayan sea salt
For the Glaze
- 2 tbsp. coconut oil
- 2 tbsp. maple syrup
- 1/8 tsp. vanilla powder
To Make the Dough
- Grind all the dough ingredients into a thick, moist dough in a high speed blender or food processor. Roll the dough into balls and put them in the freezer until cold and firm, around 20 minutes.
To Make the Glaze
- Melt the coconut oil in a saucepan over low heat, turn off the heat, and then whisk in the syrup and vanilla. It will take a second or two but pretty quickly it'll combine into a thin caramel-y consistency. Dip the solid donut holes into the glaze, covering each one completely. Put them back in the freezer until the glaze has hardened, then repeat until you use up all the glaze (you will probably have to re-whisk the glaze every time before re-dipping).
- Store the donut holes in an airtight container in the fridge for up to a week.