RAW DONUT HOLES – gluten-free, plant-curious, rawish power balls

These little heavenly bites are part donut and part energy ball. Loaded with good for you ingredients that will fuel you through the day without the normal sugar-crash you get from regular donut holes.

Raw Donut Holes

RAW DONUT HOLES

makes 6-8 donuts

CINNAMON MAPLE RAW DONUTS
1 cup unsweetened coconut
6 soaked dates
3 tbsp maple syrup
1 tsp vanilla extract
¼ tsp sea salt
¼ tsp cinnamon

CINNAMON MAPLE GLAZE
3 tbsp coconut oil
1 tbsp maple syrup
1 tsp cinnamon
sea salt

HONEY NUT RAW-ISH DONUTS
1 cup unsweetened coconut
6 soaked dates
4 tbsp peanut butter
1 tbsp honey
¼ tsp sea salt

HONEY NUT GLAZE
3 tbsp coconut oil
1 tsp vanilla extract
2 tbsp honey
sea salt

  1. DONUT HOLES: Combine all donut ingredients in a food processor. Process until smooth, scraping down the sides as needed. Roll donut into 1 tbsp sized balls and freeze.
  2. GLAZE: Melt coconut oil, and mix in remaining ingredients. Dip frozen donut holes one at a time into glaze. Place back into freezer for 30 seconds then dip into glaze again. Repeat until each donut has thick layer of glaze on them.
  3. EAT: Let sit out of freezer for 5 minutes before enjoying.
  4. STORE: Keep in a sealed container in the freezer for up to 3 months.

Raw Donut Holes

If you try this recipe, let me know! Leave a comment, and don’t forget to tag your pictures #shupessoups on Instagram. I am excited to hear from you. Happy cooking!

xoxo Mo

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