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No-Bake Glazed Chocolate Doughnut Holes [Vegan, Gluten-Free]

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These chocolate doughnut holes will satisfy any sweet craving that may be kicking in, not to mention, they are chock-full of all things wonderful and delicious to keep your gorgeous self healthy and happy. All you need to make them is a food processor — no baking (or frying!) needed.

No-Bake Glazed Chocolate Doughnut Holes [Vegan, Gluten-Free]




16-20, depending on size


For the Dough:

  • 1 1/2 cups gluten-free rolled oats
  • 1 cup cashews, soaked for 4 hours then rinsed
  • 1 1/2-2 cups pitted dates, soaked (start with 1 1/2, then add if it has trouble sticking together)
  • 1/4 teaspoon Himalayan salt
  • 1/2 cup unsweetened shredded coconut (or 1/2 cup more oats)
  • 1 teaspoon vanilla extract or 1/2 teaspoon vanilla powder
  • 4-5 tablespoons of cacao powder, depending on how chocolatey you like it
  • 2 tablespoons of coconut oil

For the Glaze:

  • 2 tablespoons, plus 1 teaspoon coconut oil
  • 2 tablespoons of cacao butter, melted
  • 2-3 tablespoons maple syrup
  • 1/4 teaspoon vanilla powder


  1. Blend all ingredients for the dough in a food processor until a smooth and sticky dough forms. If it is too dry, add a couple more dates or a tablespoon or two of coconut oil/water, and if too wet add more oats/coconut shreds.
  2. Form into balls and place in the freezer for about 20-30 minutes, until hard. Meanwhile, melt the cacao butter and coconut oil in a saucepan, being careful not to bring them to a boil.
  3. Once melted, add them to a mug and whisk together the remaining glaze ingredients.
  4. After the allotted time for the doughnut holes to “cook” has passed, dip each doughnut hole and re-freeze for about 5-6 minutes. Repeat this process until there is no more glaze. Alternatively, you can just dip them in the glaze once and call it a day.

Nutritional Information

Per Serving: Calories: 145 | Carbs: 20 g | Fat: 7 g | Protein: 3 g | Sodium: 31 mg | Sugar: 11 g





Delicious and nutritious plant-based recipes devoid of refined-sugar, gluten, and dairy Howdy! My name is Rita, and whole foods, plant-based nutrition is my jam. I am a certified yoga instructor, nutrition nerd, and green-smoothie addict with an insatiable appetite for creating delicious and nutritious plant-based recipes devoid of refined-sugar, gluten, and dairy. In my spare time, you can catch me singing at the top of my lungs, dancing in my kitchen, petting my dog, practicing yoga or walking outdoors, and smiling at every one I meet.



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0 comments on “No-Bake Glazed Chocolate Doughnut Holes [Vegan, Gluten-Free]”

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11 Months Ago

I can\'t eat oats, even certified GF ones - would quinoa flakes work as well? Thanks for any advice you can give on substitutions.


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