Raw Vegan Lemon Poppy Seed Doughnut Holes

Wonderfully refreshing, these magical raw lemon poppy seed doughnut holes are the perfect treat or snack for any time of day! The addition of maca just elevates them and turns this treat into a wonderful functional food that helps the body combat stress.

Course: Dessert, Snack

Cuisine: Gluten-free, Healthy, vegan

Prep Time: 25 minutes

Total Time: 25 minutes

Servings: doughnut holes

Calories: 204kcal

Author: Amanda Filipowicz

Ingredients

Doughnut Holes

1/2 cup yellow raisins
1 cup raw walnuts
1 cup rolled oats
3/4 cup almond flour
pinch salt ( I used grey salt)
1 organic lemon juice and zest
1/2 cup coconut butter
2 tbsp maple syrup
2 tbsp gelatinized maca (optional)
1/4 cup poppy seeds
pinch vanilla bean

Coconut Cream

1 small organic lemon, zest and juice
2 tbsp maple syrup
5 tbsp coconut oil

Instructions

Place the golden raises in a bowl or glass and let them soak us for 2-3 hours until they have almost doubled in size. Drain them.
In a food processor combine raw walnuts, rolled oats, salt and almond flour. Blend until you get a nice fine powder. Empty and add to a large mixing bowl.
Into the food processor add the soaked and drained raisins, lemon juice and zest, coconut manna, maple syrup and vanilla extract. Blend until you have a nice thick and smooth consistency.
Pour the wet ingredients into the bowl with the dry ingredients. At this point, if you want to add the maca sprinkle it in, as well as the poppy seeds. Combine well until you have a nice dough like consistency.
Roll the balls into larger balls and place on a parchment lined baking sheet that will fit in the fridge.
While the doughnut holes are cooling in the fridge make the coconut cream. Combine all the ingredients in the food processor and blend until the coconut oil has emulsified.
Scoop a tiny amount of the coconut cream on top of the doughnut holes and place them back into the fridge to cool off. Once they have firmed up you can transfer them to a bag or container.

Nutrition

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