The infamous donut holes made plant-based and healthy! The creamy cashew filling is a must for an element of surprise and delight.
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)
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)
1 tbsp coconut oil
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.
Place all ingredients in a food processor and blend until a thick creamy mixture forms.
Take about 1/2 tbsp of the dough and shape into a ball with a thumbprint impression on one side.
Place a small amount (about 1/2 tsp) of filling into the impression and cover with another small piece of dough.
Gently reshape the dough into a ball shape and set aside.
Repeat this process until all the dough is used.
Add a tbsp of coconut oil to the remaining filling and mix well.
Coat each ball with the glaze and place in the fridge to set for a minimum of 30 mins.
My name is Alina and I am a plant-based food and lifestyle content developer and photographer based in New York City. I am certified in Plant-Based Nutrition by the T. Colin Campbell Center for Nutrition Studies with a degree in Psychobiology from UCLA. Additionally, I hold a master's degree in biochemistry & molecular biology, but my passion lies in inspiring individuals to live mindfully through a holistic plant-based lifestyle.