X

Good Food Good Vibes, Science-based Health.

Get The NS Newsletter: What's your jam? Select one or all.

No Thanks
The Healthiest Donut Holes | Nutrition Stripped
Eat Well Aug. 2. 2016
Desserts

The Best Healthy Donut Holes

Aug. 2. 2016
Desserts
McKel Hill, MS, RDN, LDN

McKel Hill, MS, RDN, LDN

Founder

Healthy donuts? One of my favorite recipes in the #NScookbook is a gluten free lemon donut with beetroot glaze and it’s out.of.this.world – you can see the picture on the back of the cookbook cover here. Anyways, I can’t share that recipe since it lives in the cookbook, but I wanted to make another summer inspired donut recipe that was refreshing, cold, light on digestion, and easy to make. aWait, am I still talking about a donut here? Yep, a raw one. Say hello to The Best Healthy Donut Holes, made raw.

Hello, healthy donut.

I’ll start by saying this recipe was a complete accident and honestly, those are some of my favorite recipes. I was in a rush trying to come up with a dessert or snack to bring to a friends house and I had nothing I could think of, let alone a fridge full of produce to put together a salad or my go-to which is the Lemon Lime Guacamole. SO, I looked in my pantry that’s always stocked with nuts, seeds, coconut, and all those things, and I had some dates in the fridge and said, “Alright, raw balls it is!” Fast forward a bunch of improvisation later, and I landed on this amazing raw energy ball that reminded me of a powdered donut hole, you know the ones you used to eat as a kid? Those! So here’s my super nutrient dense and healthy recipe inspired by a donut hole!

 

The Best Healthy Donut Holes
Recipe Type: dessert, snack
Prep time:
Total time:
Serves: 12-16
A delicious, simple, and healthy alternative to a glazed donut hole. Vegan and gluten free friendly with only raw ingredients.
Ingredients
  • For the donut dough:
  • 1 cup raw cashews
  • 2/3 cup shredded unsweetened coconut
  • 2/3 cup pitted and chopped dates
  • 1/8 teaspoon vanilla powder
  • Heavy pinch of sea salt, adjust to taste
  • For the coating:
  • 2 tablespoons coconut oil
  • 1 tablespoon coconut butter
  • 2 tablespoons maple syrup
  • 1/8 teaspoon vanilla powder
  • Pinch of sea salt
  • 1/2 cup coconut sugar, ground into a fine flour with a food processor (reserve this for the garnish only, do not mix in with the coating step)
Instructions
  1. For the donuts:
  2. In a food processor grind all the ingredients into a thick, moist dough in a <g class=”gr_ gr_91 gr-alert gr_spell gr_run_anim ContextualSpelling multiReplace” id=”91″ data-gr-id=”91″>high speed</g> blender or food processor.
  3. 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.
  4. For the donut coating:
  5. In a small saucepan, melt coconut oil, coconut butter and maple syrup on low heat just to combine. Take off heat and add vanilla and sea salt. This should just coat the back of a spoon.
  6. 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.
  7. Before serving, sprinkle the coconut sugar flour on top, this mimics “powdered sugar”.
  8. Store the donuts in an airtight glass container in the fridge for 1 week or in the freezer for several weeks.

Ingredients I used to make these: vanilla powder (my new must have!), coconut oil, coconut butter, maple syrup, sea salt, and these airtight glass containers to store them for later.

What are your…

What are your favorite donuts? Comment below so I can do a recipe inspired by them or make the real deal except NS approved! Let me know what you think in the comments, rate the recipe if you try it (it helps me improve them for you), and if you make it at home share it on Instagram with #nutritionstripped so I can see!

xx McKel

Photos by Kelsey Cherry

p.s.

Want that Lemon Donut with Beetroot Glaze recipe? Get it and over 100 more delicious whole food recipes in the Nutrition Stripped Cookbook that’s released in THREE WEEKS on August 23rd! Pre-order your copy HERE!

The Recipe

Serves 12-16

Print

Ingredients:

    • For the donut dough:

 

    • 1 cup raw cashews

 

    • 2/3 cup shredded unsweetened coconut

 

    • 2/3 cup pitted and chopped dates

 

    • 1/8 teaspoon vanilla powder

 

    • Heavy pinch of sea salt, adjust to taste

 

    • For the coating:

 

    • 2 tablespoons coconut oil

 

    • 1 tablespoon coconut butter

 

    • 2 tablespoons maple syrup

 

    • 1/8 teaspoon vanilla powder

 

    • Pinch of sea salt

 

    • 1/2 cup coconut sugar, ground into a fine flour with a food processor (reserve this for the garnish only, do not mix in with the coating step)

 

Directions:

 

    1. For the donuts:

 

    1. In a food processor grind all the ingredients into a thick, moist dough in a <g class=”gr_ gr_91 gr-alert gr_spell gr_run_anim ContextualSpelling multiReplace” id=”91″ data-gr-id=”91″>high speed</g> blender or food processor.

 

    1. 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.

 

    1. For the donut coating:

 

    1. In a small saucepan, melt coconut oil, coconut butter and maple syrup on low heat just to combine. Take off heat and add vanilla and sea salt. This should just coat the back of a spoon.

 

    1. 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.

 

    1. Before serving, sprinkle the coconut sugar flour on top, this mimics “powdered sugar”.

 

    1. Store the donuts in an airtight glass container in the fridge for 1 week or in the freezer for several weeks.

 

NS Society


Spirulina Buckwheat Pancakes | Nutrition Stripped

Blue Buckwheat Pancakes with Blueberry Sauce

Boost Nutrient Density of Meals | Nutrition Stripped

Here's How You Can Boost the Nutrient Density of Your Meals Every Time

How to Get Better Beauty Sleep | Nutrition Stripped

How to Get Better Beauty Sleep Every Night

Exclusive online nutrition resources and recipes — a $5.99 monthly subscription to know more about living well.

Join Now

Did you try it out?

Share Your Thoughts & Images

  • Christi M W

    This recipe looks amazing! I’m most definitely making it this weekend, thank you for never disappointing us with your wholesomely delicious recipes!

    • McKel Hill

      Thank you for the kind words Christi! Happy you’ll be making these soon 🙂

  • Sarah

    Hi McKel! Thanks for sharing this amazing recipe!! I tried it last night and THEY WERE SO GOOD!!! They will definitely be a new dessert staple in my home.

    • McKel Hill

      SO glad you enjoyed them Sarah! xxM

  • Linda

    Are the nutrition facts available?

    • McKel Hill

      You can figure out nutrition facts by uploading the blog URL to myfitnesspal.com!

  • Emily

    These looks fab! But my partner is allergic to nuts. Can you recommend an alternative to the cashews?

    • McKel Hill

      If they’re allergic to all nuts, try sunflower seeds! If not, try macadamia nuts 🙂

  • Carly

    Love the concept and taste! I tried them but I found I had to add water to get them to mix well in my vitamix, do you think a food processor is mandatory for this recipe? When I added the water, it definitely made them hard to hold!

    • McKel Hill

      You can use the food processor or a blender- I actually use my vitamix more often than not for ease! Just add water to your desired texture

  • Tawnia

    Hi McKel!

    Loving the new cookbook! I wasn’t able to find vanilla powder at my local store, and when I looked online it was $20. Is there an alternative? And, how many of your recipes actually call for it? Thank you 🙂

    • McKel Hill

      You don’t have to use it, but it’s my favorite and high quality! A little goes a long way and you can use it wherever extract is called for.

  • Gloria Garcia

    Do you think this would work with walnuts? I’ve got an overload in my pantry right now!

  • Pingback: The 411: What Occurred in Wellness This Week – ULLI Global News()

The Healthiest Donut Holes | Nutrition Stripped
Submit Your Own