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
- 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.
- 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.
- Once melted, add them to a mug and whisk together the remaining glaze ingredients.
- 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.