Ingredients
FOR THE DONUTS:
- 1 cup dates, pitted
- 1 cup gluten free rolled oats
- ⅔ cup raw cashews
- 1 tsp vanilla extract
- ½ tsp cinnamon
- 2 tbsp coconut oil
FOR THE GLAZE:
- 1 cup powdered sugar
- 2-3 tbsp non dairy milk of choice
Instructions
- Place all ingredients for the donut holes in a food processor.
- Pulse until a big ball starts to form. This will take a few minutes. The dough will be sticky. If it is too dry, add a few drops of water or coconut oi
- Roll the dough into small balls and line them up on a parchment lined baking sheet.
- Place them in the refrigerator for at least 25 minutes.
- To make the glaze: Add the powdered sugar and non dairy milk to a small bowl, and mix it together until a very thick paste forms. If want the paleo option, you are finished here
- Remove the tray from the refrigerator and spoon a little glaze on top of each donut hole.
- That’s it!
- Enjoy right away or return to the refrigerator so the glaze hardens.
Calories: 1928kcal | Carbohydrates: 314g | Protein: 31g | Fat: 72g | Saturated Fat: 31g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 24g | Sodium: 36mg | Potassium: 1883mg | Fiber: 24g | Sugar: 218g | Vitamin A: 136IU | Vitamin C: 3mg | Calcium: 186mg | Iron: 11mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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