Vegan Raw Donut Holes
This delicious dessert recipe is easy to make and easy to enjoy
When I was growing up in Toronto, Canada everyone went crazy over these little donuts called Timbits.
When I moved to America, I found they had a similar dessert, but they called them donut holes.
Although similar in size and appearance, Timbits will always be the clear winner for taste and flavor.
No matter what you call them, the ingredients are typically the same. Hundreds of grams of sugar later and other inflammatory ingredients, needless to say they aren’t the cleanest food to eat, but can always enjoy in moderation.
What you don’t need to enjoy in moderation however, is this twist on the classic donut hole.
Of course I’m joking a little bit, everything should be consumed in moderation, however these donut holes will give you the nostalgia of a Timbit but with the sweet flavor of nature, and half the calories,
I love a twist on a classic dessert, and I find most of the population seriously enjoys them just as much as the original.
The best part about this recipe too is they can certainly be enjoyed as an end of the day dessert, or a midday snack.
The ingredients are so clean, you won’t even believe how many health benefits you are getting from this sweet treat.
Let’s take a look at some of the ingredients!
Cashews: This recipe calls for soaked cashews, and you might be wondering why you need to soak them? First, when soaked, cashews create this creamy texture for recipes, but it also boosts nutrition! Soaking nuts (of any kind) helps remove phytic acid, allowing our bodies to get more nutrients from the nuts, and makes them easier to digest.
Dates: While also lending this recipe some of nature’s natural sweetness, dates also have a high antioxidant level, helps treat constipation, supports gut health, and has been helpful in weight loss because of their elevated fiber content.
Oats: Another high fiber food that reduces inflammation and supports gut health.
Raw Vegan Donut Holes
Serving: 12 bite size holes
Dough:
2/3 cup rolled oats
2/3 cup cashews, preferably soaked for 4 hours then rinsed
2/3 cup pitted dates
1/8 teaspoon Himalayan salt
1/2 teaspoon vanilla extract (optional)
Glaze:
2 tablespoons coconut oil
2 tablespoons maple syrup
1/8 teaspoon vanilla powder
Instructions:
To make the dough: grind all the ingredients into a thick, moist dough in a high speed blender or food processor. This may take several minutes. If it's still too crumbly, add some more dates or a tablespoon of coconut oil or water. Roll into balls and put in the freezer until cold and firm, around 20 minutes.
To make the glaze: melt the coconut oil on low heat, turn off the heat 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). I dipped them and put them back in the freezer three times total. Store the donut holes in the fridge for up to a week.
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