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No-Bake Funfetti Donut Holes

5 from 2 votes
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Author: Casey Colodny | The Mindful Hapa

Ingredients

No-bake funfetti donut holes:

  • 1 cup medjool dates pitted
  • ¾ cup almond flour
  • ¼ cup coconut flour
  • ½ cup cashew butter
  • cup raw walnuts
  • 1 tsp clear vanilla extract the clear extract really gives these their funfetti flavor
  • 2-3 tsp vegan sprinkles

Glaze:

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.
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