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]

Calories

145

Serves

16-20, depending on size

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Ingredients

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
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Preparation

  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.
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Nutritional Information

Per Serving: Calories: 145 | Carbs: 20 g | Fat: 7 g | Protein: 3 g | Sodium: 31 mg | Sugar: 11 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.