Raw Donut Holes

Raw Donut Holes
  • 1 cup unsalted cashews

  • 1 cup gluten free oats

  • 1/3 cup medjool dates, no pit

  • Optional Flavorings: Cinnamon & Sugar. Coconut Oil & Vanilla. Plain Cinnamon. Cinnamon & Syrup.


Soak cashews for at least 4 hours; this softens them. Make sure to drain water from cashews once done. Once soaked, grind cashews, oats, and medjools together in food processor. Once mixed, roll into donut hole sized balls.

Choose the flavor you want, all are delicious!

  • If cinnamon - cinnamon & sugar - or cinnamon & syrup, mix into small bowl and simply roll your donut hole in flavor.

  • If coconut oil & vanilla, melt coconut oil first and then add vanilla. Once melted, dip donut hole in glaze or drizzle on top. Coconut Oil makes a glazed donut, very good!

Store in an airtight container in refrigerator. These will keep for the week just fine. The make-up of these make for a great pre-run breakfast or mid-day snack!.

Calories: 100 | Carbs: 15g | Fats: 4g | Protein: 2g | 15 servings

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Jennifer Hummel