RAW VEGAN DONUT HOLES (VANILLA CARAMEL COCONUT)
Magical sweet balls of glory. Glorious magic balls of sweetness. Sweet balls of magical gloriousness. Call them what you want: these are SO incredible. The glaze is sexy, the donut holes are moist and flavourful, the whole package is a winner.
INGREDIENTS
Dough:
To make the dough:
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)
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- 1/8 teaspoon vanilla powder
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.
- 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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