Ingredients
No-bake funfetti donut holes:
- 1 cup medjool dates - pitted
- ¾ cup almond flour
- ¼ cup coconut flour
- ½ cup cashew butter
- ⅓ cup raw walnuts
- 1 tsp clear vanilla extract - the clear extract really gives these their funfetti flavor
- 2-3 tsp vegan sprinkles
Glaze:
- 3 tbsp coconut oil - melted
- 1 ½ tbsp maple syrup
- ¼ tsp clear vanilla extract
Instructions
- Start by making your donut holes. In a food processor, blend together pitted medjool dates until they form into a ball (~1-2 minutes).
- Next, add in your almond flour, coconut flour, cashew butter, raw walnuts, and vanilla extract and blend until combined and there are no longer any visible pieces of walnuts, another 2-3 minutes. Stop to scrape down sides of food processor as needed.
- Remove dough from food processor and stir in your sprinkles of choice.
- Roll into ~16 - 18 balls and move to freezer to harden for 15 - 20 minutes.
- Make your donut hole coating. Whisk together your melted coconut oil, maple syrup, and clear vanilla extract in a small shallow bowl until combined.
- Dip your frozen funfetti donut holes into the melted coconut oil mixture, making sure they are completely coated. Optional, but suggested: top with extra sprinkles!
- Store in fridge or freezer for longer term storage. Best served cold.
Tried this recipe?Let us know how it was!
