no bake lemon poppy seed donut holes

These no bake lemon poppy seed donut holes make for a great snack or dessert. They are naturally sweetened, vegan friendly and gluten free. Best of all, they taste great and can be made within 30 minutes or so. That’s a win-win in my book!
Servings: 18 donut holes
Vegan, Gluten Free, Naturally Sweetened
Donut Hole Ingredients:
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1 cup pitted dates
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1 cup raw walnuts or cashews (can use one or the other or mix 50/50)
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¾ cup almond flour
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1/3 cup coconut flour
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1 tbsp. lemon zest, plus more for topping
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1 juiced lemon (~4 tbsp.)
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2 ½ tbsp. poppy seeds
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2 tsp. vanilla extract
Glaze Ingredients:
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4 tbsp. coconut oil, melted
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1 tbsp. lemon juice
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1 tsp. lemon zest
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1 tbsp. pure maple syrup (local if possible!)
Optional:
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Can add chia seeds for a source of fiber and healthy fats
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Can mix in unsweetened/unflavored protein powder for source of protein
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1 tbsp. coconut shreds to add into glaze for an extra crunch OR grounded oatmeal in the donut hole mixture for a crunch
Directions:
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Add pitted dates to a food processor and blend until ball forms. Scoop out and set aside.
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Next, add raw nuts, almond flour and coconut flour to the food processor. Blend until a fine meal is achieved (add protein powder and/or oatmeal here if using).
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Add the dates back in along with the lemon zest, lemon juice, poppy seeds and vanilla extract. Blend until dough forms. *If it’s too sticky, add more coconut flour. Add chia seeds here if using.
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Line a baking sheet with parchment paper. Scoop out 1 ½ tbsp. amount of dough and roll into balls. Transfer to the freezer and freeze for 10 minutes.
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In the meantime, prepare the glaze: add all the ingredients to a mixing bowl and whisk thoroughly to combine.
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After 10 minutes, remove donut holes from freezer and one at a time, dip donut holes into glaze. Transfer back to freezer and freeze for 10 minutes.
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Remove from freezer and dip again. You can repeat this process as many times as you prefer before the glaze runs out (2-3 times is good).
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Add to freezer to chill one last time- about 10 minutes. Store in refrigerator up to 1 week. Enjoy!
Recipe adapted and inspired by: Minimalist Baker