Raw Oat Coconut Doughnut Holes (Gluten Free, Vegan) 


What I love about raw food is I can eat dessert any time of day and be totally OK with it because it’s a healthy indulgence. I’ve made raw doughnut wholes in the past when I was fully raw, so I wanted to try again. 

As with everything I make this was really easy to prepare. The icing was a bit of a task, but I’m happy with how this icing turned out. Little gooey to eat so I kept them in cute cupcake holders. Definitely making these to bring to events to share with others.

Seriously when people say they simply don’t have time to eat healthy, I’m all like my food took about 15 minutes to make doesn’t take much time at all.

1/2 cup oat flour ( simply grind buckwheat in high speed blender)
1 cup coconut flour ( I just ground up 1 cup of coconut shreds)
5 mejool dates

I’ll admit this would be easier to do in a food processor, but I’m waiting on mine to be delivered so I used my vitamix. I’ll be making these again in my food processor to see which way is better so feel free to experiment. Simply blend all the ingredients until they are combined. Then form into balls. No need to refrigerate to set the dough is pretty firm.

For the icing what I used will do for now, but for future I’ll be tweaking it.

Ingredients for icing:
1/4cup coconut flour (grind coconut shreds)
1/4 cup cashew flour (grind cashews)
1 tablespoon maple syrup
This is where I’ll apologize for not having an exact measurement but I added non dairy milk as it ran to make it an icing consistency.
1 tablespoon coconut oil.
Blend until creamy.

I poured the icing over the truffles and set them in the freezer for 10 minutes.

These are quite addicting I ate 3 right after taking the picture.



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