Raw Doughnut Holes

April 25th, 2011 · Lisa · gluten-free, raw, Recipes, Snacks, sugar-free · Comments

Did yesterday’s post open your mind to the potential deliciousness of scuffins with seaweed?

If it inspired you to invest in some irish moss then I have another amazing recipe to put your leftovers to good use. Actually, make this first. It requires no dehydration and will completely convince you that irish moss has magical powers.

If you’re Canadian these little sweet bites will be quite reminiscent of timbits – for those unfamiliar with the pervasive power of Tim Hortons in Canadian culture, think doughnut holes. I grew up in the same town as the Tim Hortons head office – so, I’ve been on the official tour of their training facilities. Let me tell you, the tour convinced me to never eat a mass-produced doughnut again (just imagine huge vats of hot fat). But, with one bite these raw treats transported me back to the days of my childhood when a timbits snack pack would arrive at a soccer game or dance recital. Although the taste is amazingly similar the ingredient list couldn’t be more different.

I give all credit for this creation to Nicole. A few weeks ago we were playing together in her kitchen with raw breads – when my thoughts turned to muffins hers went all the way to doughnuts. She recently posted her rawbits recipewhich I immediately bookmarked. However, I didn’t have any cacao powder so I had to invent a new flavour with what I had.

Delicious Raw Doughnut Holes

3/4 cup almonds meal
6 TBSP coconut flakes, ground
2 TBSP flax meal
1/4 cup lucuma powder
1/2 tsp vanilla powder (or seeds of a vanilla bean)
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp sea salt
1 TBSP maple syrup
1/3 cup medjool dates, soaked until soft
1 1/2 TBSP irish moss paste

1/2 tsp ground cinnamon
1 TBSP coconut sugar (you can also use sucanat or cane sugar)

In your food processor combine the almond meal, coconut flakes, flax meal, lucuma, vanilla powder, cinnamon, ginger and sea salt. Pulse until well combined. Add the maple syrup, dates and irish moss paste. Process until the liquid is all incorporated. Put the batter in the fridge to firm up for about 20 minutes. Remove from the fridge and roll into small balls – using about 1 TBSP of batter for each. 

In a small bowl combine the ground cinnamon and coconut sugar. Roll each doughnut hole in the mixture to coat. Store in your refrigerator in an air-tight container.

These last two experiments have opened up my mind to a whole new world of potential treats to recreate. What treats from your childhood would you love to healthify? Do you have a favourite recipe that you have reinvented with vegan ingredients?

Speaking of reinventing recipes – don’t forget the raw vegan cakepop challenge closes this Friday.