Raw Funfetti Doughnut Holes

No need to put doughnuts on the naughty list this new year! These raw, vegan, gluten free, refined sugar free doughnut holes are perfectly sweet and oh, so satisfying. I am not going to pretend they taste like real fried doughnuts because let's be real... BUT... they are absolutely delicious and give you the same heartwarming feeling that our little fried friends give us. They have a "glaze" made from maple syrup and coconut oil, so they look glazed without all the added refined sugar! These are the perfect treat to keep frozen and pull out when a craving hits. Doughnuts without the guilt, can I get an amen!



Ingredients:


2/3 cup pitted medjool dates

1/3 cup gluten free oat flour or oats pulverized in a food processor until fine

1/3 cup unsweetened desiccated coconut

1/4 cup unsalted cashew butter or nut butter of choice

Pinch sea salt

1/4-1/2 teaspoon almond extract

1 tablespoon flax seed meal (if desired)



For the glaze:

2 tablespoons virgin coconut oil, unrefined, melted

2 tablespoons maple syrup, the good stuff


Method of preparation:


In the carafe of a food processor pulse the dates until they are smooth and form a ball on the blade.


Add the oat flour, coconut, cashew butter, salt, and thee almond extract; pulse to combine thoroughly. The dough should be pretty smooth and pack together in your hand when you squeeze a fist. If it is too loose and crumbly, add another tablespoon of the cashew butter and pulse to combine.


Scoop the mixture out using a small ice cream scoop about 1 tablespoon of the mixture and roll into a ball using the palms of your hands.


Place the doughnut onto a parchment lined sheet tray. Repeat until the mixture is gone (this recipe makes about 10 doughnut holes).


For the glaze: Melt the coconut oil in the microwave for 30 seconds, repeating until no lumps remain. Add the maple syrup and vanilla then whisk to combine.


Dip the doughnut hole into the coconut oil mixture and coat thoroughly. Place the doughnut hole back onto the baking sheet. Repeat with the remaining doughnuts.


Place the doughnuts in the refrigerator for 5 minutes until the glaze has set and turned opaque. Then dip the doughnuts one more time to give them second coat. Sprinkle with desired sprinkles and refrigerate or freeze until ready to enjoy.


Happy New Year! May your year be filled with yummy, healthy and sprinkle-covered treats!




XOXO, Shannon


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