Raw Vegan Donut Holes

These raw vegan donut holes taste so much like the real doughy thing that Kenny jokingly asked me if they came from Dunkin or Krispy Kreme. They are very delicious and are perfect snacks for kids of any age, including 57! Raw vegan donut holes are a great, on-the-go snack for a busy schedule. They are quick and easy to make and even quicker to eat! Keep them in the freezer for an even better experience, plus they’ll last longer … unless the “kids” find them.

Tips to Lower Cost

Some ingredients in this donut hole recipe may be a bit expensive, so to lower the cost, simply get the best that you can afford. For instance, organic Medjool dates are the best, but buy regular Deglet Noor dates if that is all your budget allows. Also, organic, extra-virgin, cold-pressed, unrefined coconut oil is by far the best, but simply get a cold-pressed coconut oil if need be. Eventually, you may want to allow more in your food budget for healthier choices. In the meantime, just do what you can with what you have now.

Tips for Preparing Coconut Oil

Coconut oil is solid at room temperature, so to use it as a liquid, you will need to gently heat this at a temperature no more than 118°F. To do this, simply turn your stove eye on, let it get hot, then turn it off. Then, set your coconut oil onto the warm eye in a metal pot or container and watch it melt.

Use it soon before it turns solid again. Do not let it boil, since we want the oil to retain its healthy enzymes to aid in digestion. Heating above 118°F will kill those precious enzymes.

Finally, if there is any left over, you can pour it back into your coconut oil container. No worries; it will turn solid again when it cools off, thus eliminating waste.

Raw Vegan Donut Holes

Recipe by Joann LoyCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

2

minutes

Calories

133

kcal

These raw vegan donut holes taste so much like the real doughy thing that Kenny jokingly asked me if they came from Dunkin or Krispy Kreme. They are very delicious and are perfect snacks for kids of any age, including 57! They are a great, on-the-go snack for a busy schedule. They are quick and easy to make and even quicker to eat!

Ingredients

• DOUGH

• 2/3 cup rolled oats

• 2/3 cup macadamia nuts, preferably soaked for 30-60 minutes for texture

• 2/3 cup Medjool dates

• 1/8 tsp Himalayan salt or sea salt

• 1/2 tsp vanilla extract

• GLAZE

• 2 tbsp coconut oil

• 2 drops liquid stevia (or 2 tbsp pure maple syrup)

• 1/8 tsp vanilla extract

Directions

• DOUGH
• Mix ingredients in a food processor or high-speed blender until they have a thick, moist dough texture.
• Add dates, coconut oil, or water if the texture is too crumbly.
• Roll into balls and put in freezer for 20 minutes until firm.
• GLAZE
• Turn your stove eye on, let it get hot, then turn it off.
• Set the raw coconut oil onto the warm eye in a metal pot and watch it melt.
• Pour in the syrup and vanilla and whisk with the oil until sauce like.
• Dip the cold donut holes into this glaze until covered.
• Put them back into the freezer until solid, remove, and dip again until the glaze is used up.

Notes

• The donut holes are best eaten from the freezer.