There are sweet pleasures in life that we must hold onto, enjoy, and never waste. Donuts, for many, are one of those pleasures and while I love the occasional doughy treat, creating healthier alternatives is what I am all about. These “donut holes” are my spin on the traditional donut. Soft in the center with a chocolate glaze, they mimic the shape and flavor of that donut hole you love so dearly. Imagine these with a cinnamon sugar coating, or even with a jelly filling! There are endless ways to jazz these up so I invite you to get creative in your kitchen. You may even be able to trick your husbands into reaching for these instead of their traditional sweet treats, I know I did!
Chocolate Glazed Almond Donut Holes
Almost Raw, Vegan, Gluten Free
Recipe by Humble Wild Flower
½ cup Dates – soaked for 2-3 hours in warm water
2 tbsp. Date Water
½ cup Almond Flour
½ cup Almonds – soaked for 2-3 hours in warm water
4 tbsp. Coconut Oil
3 tbsp. Cocao or Cocoa Powder
½ tbsp. Maple Syrup (or Honey if not vegan)
In 2 medium bowls, I like to use glass, soak dates and almonds separately with warm water. Tap water is perfect! Soak for a minimum of 2 hours. If soaking overnight is easier, go for it, but you may need to adjust the amount of date water you use.
Once soaked, strain dates, keeping the date water.
Strain the almonds, discarding the water and give them a quick rinse.
In a food processor or good quality blender, add the soaked almonds and blend until they are broken down thoroughly.
Once the almonds are broken down, add the dates and 1 tbsp. of date water.
Mix until well combined. The texture should be sticky but not watery.
If you are having troubles getting everything well combined, add the second tbsp. of date water. See above photos for an example of the texture.
Add the almond flour into a medium bowl and add the date/almond mixture into the almond pulp.
Mix until well combined and a soft ball has formed.
Roll into small balls, the size you would like your donut holes to be and place in the fridge for 20 minutes.
In the meantime, in a pot, melt coconut oil and add in your cocao powder and maple syrup and stir until smooth.
After 20 minutes, roll the balls in the chocolate glaze, set on a piece of parchment paper and cool for 30 minutes.
Remove from fridge and enjoy!
Jasmine is a holistic nutritionist, wellness advocate, and lover of nature residing in Vancouver, British Columbia. She is passionate about developing recipes that nourish the body and the soul but that never sacrifice flavour.