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!

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Servings: 18 donut holes

Vegan, Gluten Free, Naturally Sweetened

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Donut Hole Ingredients:

• 1 cup pitted dates

• 1 cup raw walnuts or cashews (can use one or the other or mix 50/50)

• ¾ cup almond flour

• 1/3 cup coconut flour

• 1 tbsp. lemon zest, plus more for topping

• 1 juiced lemon (~4 tbsp.)

• 2 ½ tbsp. poppy seeds

• 2 tsp. vanilla extract

 

Glaze Ingredients:

• 4 tbsp. coconut oil, melted

• 1 tbsp. lemon juice

• 1 tsp. lemon zest

• 1 tbsp. pure maple syrup (local if possible!)

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Optional:

• Can add chia seeds for a source of fiber and healthy fats

• Can mix in unsweetened/unflavored protein powder for source of protein

• 1 tbsp. coconut shreds to add into glaze for an extra crunch OR grounded oatmeal in the donut hole mixture for a crunch

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Directions:

1. Add pitted dates to a food processor and blend until ball forms. Scoop out and set aside.

2. 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).

3. 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.

4. 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.

5. In the meantime, prepare the glaze: add all the ingredients to a mixing bowl and whisk thoroughly to combine.

6. 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.

7. 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).

8. Add to freezer to chill one last time- about 10 minutes. Store in refrigerator up to 1 week. Enjoy!

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Recipe adapted and inspired by: Minimalist Baker