Raw Vegan Donut Holes

RECIPE BY ALINA FROM @PLANTBASEDALINA

The infamous donut holes made plant-based and healthy! The creamy cashew filling is a must for an element of surprise and delight. 

INGREDIENTS

• DONUT HOLES
• 2/3 cup organic rolled oats
• 2/3 cup organic coconut flakes
• 3 tbsp dried mulberries (optional)
• 1/2 tsp cinnamon
• 1 tsp organic vanilla extract
• a pinch of himalayan sea salt
• 5-6 soft medjool dates (pitted)
• FILLING
• 1/3 cup soaked organic cashew nuts
• 1 tbsp organic almond butter (optional)
• 1 tsp vanilla extract
• 1 tbsp maple syrup
• water, as needed (for blending)
• VANILLA GLAZE
• leftover filling
• 1 tbsp coconut oil

METHOD

1. DONUT HOLES
1. Place all ingredients in a food processor or high-powered blender and blend until a sticky dough forms. If dough does not come together, add a spoonful of water into mixture until a sticky dough forms.
2. FILLING
1. Place all ingredients in a food processor and blend until a thick creamy mixture forms.
3. SHAPING
1. Take about 1/2 tbsp of the dough and shape into a ball with a thumbprint impression on one side.
2. Place a small amount (about 1/2 tsp) of filling into the impression and cover with another small piece of dough.
3. Gently reshape the dough into a ball shape and set aside.
4. Repeat this process until all the dough is used.
4. VANILLA GLAZE
1. Add a tbsp of coconut oil to the remaining filling and mix well. 
2. Coat each ball with the glaze and place in the fridge to set for a minimum of 30 mins.
3. Serve in your favourite Coconut Bowls and enjoy!