Blissworthy Donut Holes, (v)
Raw, Donut, Balls.... drops mic. Friends across the webs of the worldwide stop what you are doing right now and make these little boogers. They are SO good. And if you get lucky to keep them around longer then 10 minutes, I dare you to dip in some hazelnut chocolate spread. Yep, I said it. Okay, enough here. Here is the recipe, adapted from no other then, Rawsome Vegan Life.
Heavenly Raw Donut Balls (V)
adapted from Rawsome Vegan Life
makes 4 large, 8 medium, 12 small
- 2/3 cup rolled oats
- 2/3 cup cashews, preferably soaked for 4 hours then rinsed
- 2/3 cup pitted dates, I used medjool here
- 1/8 teaspoon Himalayan salt
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- 1/8 teaspoon vanilla extract, or vanilla bean paste/powder
To make the dough: grind all the ingredients into a thick, moist dough in a food processor. Roll into balls and put in the freezer until cold and firm, around 20 minutes.
To make the glaze: melt the coconut oil on 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 donut 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). I dipped them and put them back in the freezer three times total. Store the donut holes in the fridge for up to a week.
RVL NOTES: 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.