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letscookvegan:PB & J Donut Holes With Vanilla Glaze (No...


Donut Hole Ingredients
1 cup gluten free rolled oats
1 cup raw cashews (soak for 4 hours in water then rinse)
10 medjool dates
¼ cup organic peanut butter
¼ cup jelly (I used raspberry with no added sugar only sweetened from fruit)
2 tablespoons coconut oil
1 tsp activated charcoal powder (optional)
pinch sea salt

Vanilla Glaze
3 tablespoons unrefined coconut oil
2 tablespoons pure maple syrup
1/8 teaspoon vanilla powder (or sub for extract)

1. add all the donut hole ingredients into a food processor and mix (except for the jelly)
2. Push dough into silver dollar sized portions with your hands (it gets sticky) and spoon in your jelly smack in the middle
3. close them up and roll into firm balls with your hand and stick into the freezer for 20 mins (kinda tricky but I did it and so can you!)
4. make the glaze, melting coconut oil on low, turn off heat and add maple syrup and vanilla then whisk
5. once thick dip the donut holes into glaze, cover well and return to freezer until glaze hardens
6. repeat glazing them basically till your glaze is gone, so repeating the process back to freezer each time
7. now stuff face responsibly (store left overs in the refrigerator, if there are any)
Enjoy! #letscookvegan #breakfast

This post first appeared on Just Another Recipe, please read the originial post: here

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letscookvegan:PB & J Donut Holes With Vanilla Glaze (No...


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