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Raw Vegan Donut Holes

Yields12 Servings

Show me someone who doesn’t like donut holes, and I’ll show you someone who has never had a donut hole! I admit that donuts are my kryptonite, and I often crave their sweet, decadent, melt-in-your-mouth goodness. This recipe will give you all the things you want in a donut hole – moist, flavorful, with a sticky, sugary glaze – but will give you energy rather than make you feel tired and sluggish from the sugar crash.

Donut Holes

  cup Rolled oats
  cup Raw cashews (soaked for 4 hours and then rinsed)
  cup Pitted dates ((Deglet Nour or Medjool dates – use dates that are still gooey)
  tsp Himalayan salt
 1 tsp Vanilla extract
 2 tbsp Coconut oil
 2 tbsp Maple syrup
 ½ tsp Vanilla extract

To make the dough: Combine all the ingredients in a high-speed blender or food processor until a thick, moist dough is formed (several minutes). If it’s still too crumbly, add more dates, a tablespoon of coconut oil, or water. Roll into balls and place in the freezer until cold and firm, about 20 minutes.


To make the glaze: Melt the coconut oil on low heat in a small saucepan. Turn off the heat and whisk in the maple syrup and vanilla extract. It will quickly thicken and develop a caramel-like consistency.


To make the donuts: Dip the solid donut holes into the glaze, covering each one completely. Put them in a covered dish and place them back in the freezer until the glaze has hardened. Then repeat glazing process until all the glaze is used (2-3 times). If necessary, re-whisk the glaze between coatings. Store donut holes in a covered container and store in the fridge for up to a week.

Nutrition Facts

Servings 0