Raw Vegan Triple Chocolate Donut Holes
By cheferinsimoneuncooked Desserts
April 9, 2016
- Prep: 1 hr
- Cook: 4 hrs
- Yields: 15-20 donut holes
1Place 10 dates, almond flour, cacao, mesquite, lucuma, and physllium in food processor and pulse about 5-8 times until it resembles the size of peas. Take cover off and feel with hands. If it sticks together well, perfect. If it is still sandy and not holding well, go ahead and add 2-4 more dates and pulse about 3-4 more times. *NOTE* The reason for this is dates comes in various sizes and sweetness, even amongst the same variety. The brand I used may not be the one you use and this method accounts for that variance!
2You can now add vanilla, coconut syrup, almond milk and salt and pulse another 5 times or so. Take cover off and scrape down the sides and bottom of the food processor. If using cacao nibs add them in now. Cover and pulse another 3-4 times. It will eventually come together in one big ball, so if you need to pulse more, go ahead.
3This is a very sticky dough so lightly dampen hands with water before forming into about 1-inch diameter balls rolling between both of your hands. (You will need to dampen hands again about every 5th ball.) If using a dehydrator, place on Teflex-lined sheet and dehydrate for 4 hours at 105 degrees. If not, place balls on a parchment lined 1/2 sheet pan or two smaller sheet pans and set aside while making glaze.
4To make glaze simply add all dry ingredients to melted coconut oil in a glass measuring cup whisking very well until completely smooth. There are a couple of ways to glaze the donuts. You can pour the glaze into a bowl and dip the top half of each donut into glaze and place back on sheet pan. You can also place a donut on a fork and dip the whole things in the glaze! Just depends how much chocolate you want on your donut! Go ahead and sprinkle optional flaked sea salt on each donut and voila-you're finish! Best to store these at room temp in a covered tupperwear to keep them soft. Enjoy!