Vanilla Caramel Donut Holes

Name: Vanilla Caramel Donut Holes
Prep time: 45 min
Cook time: 45 min
Yield: 8 holes
Cuisine: American
Ingredients: 2/3 cup rolled oats; 2/3 cup cashews ((soaked 4 hours)); 2/3 cup dates ((pitted)); 1/3 tsp Himalayan salt; 2 Tbsp coconut oil; 2 Tbsp maple syrup; 1/3 tsp vanilla powder

Posted on June 7, 2016 by Emily Von Euw in Desserts

Serves

Level

Easy

Ingredients

Ingreds.

Total

45min

Serves

Level

Easy

Ingredients

Ingreds.

Total

45min

When you think "delicous healthy snack", you probably don't think 'donuts'. Not up til now, that is. These ridiculously awesome raw vegan donut holes are so awesome it's downright ridiculous. They're basically an energy bar in ball form, but with the look, feel, and pleasure of a donut hole. This is a recipe you'll want to make again and again!

Ingredients

Dough

2/3 cup rolled oats
2/3 cup cashews (soaked 4 hours)
2/3 cup dates (pitted)
1/3 tsp himalayan salt

Glaze

2 Tbsp coconut oil
2 Tbsp maple syrup
1/3 tsp vanilla powder

Servings: holes

Units:

Directions

Prep

45 min

Total

45 min

Dough

Grind all the ingredients into a thick, moist dough in a high-speed blender or food processor.
Roll into balls and put in the freezer until cold and firm, around 20 minutes.

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.