Strawberry and Cream Vegan Doughnut Holes

Sweet, creamy and bursting with strawberries! These delicious treats have a punch of maca, helping you adapt to stress and aid in balancing hormone levels.

5 from 1 vote

Course: Dessert, Snack

Cuisine: American, Gluten-free, Healthy, vegan

Keyword: coconut, cream, doughnuts, raw, strawberries

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: servings

Calories: 240kcal

Author: Amanda Filipowicz

Ingredients

1/3 cup quickly soaked yellow raisins
3 medjool dates
1 cup ground dry almond pulp
1 cup ground rolled oats
1 cup dehydrated/freeze dried strawberries
1/2 cup ground coconut meat
pinch of salt
vanilla extract
2 tbsp Organika gelatinized maca
2 tbsp maple syrup
1/2 cup coconut butter or coconut manna
3 tbsp raisin water (more if needed)

Glaze

5 tbsp coconut oil
1 small lemon juiced
2 tbsp maple syrup
hibiscus tea (optional) for sprinkles

Instructions

In the food processor grind the almond pulp and rolled oats until it turns into a fine powder. Add into a mixing bowl.
Add in the dehydrated or freeze-dried strawberries. I like to do it in two batches, the first batch I grind very well into a fine powder, the second one I like to leave slightly bigger bits to give a nice strawberry texture. Add into the mixing bowl.
To the bowl add the salt and maca. Combine well with the ground almond, oats and strawberries.
In a food processor add the coconut meat and process until it breaks down int small crumbly pieces. Add into the mixing bowl.
Into the food processor add in the soaked raisins, Medjool dates (pits removed), vanilla extract, maple syrup, water from the soaked raisins and coconut butter. Blend until you have a smooth texture. Add into the mixing bowl.
Combine the ingredients until they form a dense dough. You can use your hands to do this.
Form into small balls and place in the freezer to harden up. In the meantime make the glaze.
Throw all the ingredients into a food processor and blend until the coconut oil and lemon juice have slightly emulsified.
Remove the doughnut holes from the freezer (they don't need much time, 5 minutes or less is fine) and dip it into the glaze, place on parchment paper and sprinkle with a bit of hibiscus tea (this is optional). Let the glaze set and then store in the fridge and enjoy.

Nutrition

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