No baking required to make these chocolate donut holes!
- Healthy fats: coconut oil, nuts, seeds, oh my! Fats keep you feeling full all morning long.
- Fiber: keep your energy and blood sugars balanced in the morning and throughout the day (especially if you have these for a sweet treat later in the day!)
- Optimizer Option: add in a scoop of plant-based protein powder for a boost of protein (even though this already contains a fair amount, you can give it a boost, I’d go with a chocolate based or neutral). If you go this route, add extra coconut oil or maple syrup to thin it out and get your desired texture.
- For the donut dough:
- 1 cup raw cashews
- ⅔ cup shredded unsweetened coconut
- ⅔ cup pitted and chopped dates
- ½ cup cocoa powder
- 1 teaspoon espresso
- 2 tablespoons cacao nibs, optional
- 1 teaspoon orange zest, optional
- Heavy pinch of sea salt, adjust to taste
- For the coating:
- 2 tablespoons coconut oil
- 1 tablespoon coconut butter
- 2 tablespoons maple syrup
- Pinch of sea salt
- For the donuts:
- In a food processor grind all the ingredients into a thick, moist dough in a
high speedblender or food processor.
- Use about 1 tablespoon of the mixture and roll into a ball using your hands. Place on a plate lined with parchment paper and put in the freezer for about 30 minutes to chill and firm. In the meantime, make the coating.
- For the donut coating:
- In a small saucepan, melt coconut oil, coconut butter and maple syrup on low heat just to combine. Take off heat and add cocoa powder and sea salt. This should just coat the back of a spoon.
- Take donut holes out of the freezer and dip into the melted coating mixture, place back on the parchment paper lined plate (or you can use a cookie sheet if it's easier). Place in the freezer for 20 minutes until hard and then repeat this another time to coat the donut hole a total of 2 times.
- Store the donuts in an airtight glass container in the fridge for 1 week or in the freezer for several weeks.