These raw, glazed vanilla caramel doughnut holes are incredible. The glaze is just like what you would get from the doughnut shop, the doughnut holes are moist and flavourful — the whole package is a winner. Make them for dessert at a party or keep them all to yourself and enjoy with a hot cup of coffee.
Raw Vanilla Caramel Doughnut Holes [Vegan, Gluten-Free]
For the Dough:
- 2/3 cup gluten-free rolled oats
- 2/3 cup cashews, preferably soaked for 4 hours, then rinsed
- 2/3 cup pitted dates
- 1/8 teaspoon Himalayan pink salt
For the Glaze:
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- 1/8 teaspoon vanilla powder
To Make the 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, about 20 minutes.
To Make the Glaze:
- Melt the coconut oil over 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 doughnut 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). You should be able to do this about three times total.
- Store the doughnut holes in the refrigerator for up to a week.
Makes 4 giant doughnut holes, 8 medium, or 12 bite-sized. For the dates, you can use pitted, dried Deglet Nour dates that are still gooey. These are recommend using these because they provide an amazing, moist, and caramel-y flavor and sweetness, but any date will do. You can replace cashews with any other nut, seed, or dried coconut meat. You can replace rolled oats with buckwheat groats, dried coconut meat, or more cashews. You can replace vanilla powder with vanilla extract.