This recipe is a variation on raw chef Ani Phyo’s donut holes. When there’s a plethora of junk food every where you turn, I like to make raw vegan treats to avoid any temptation. Occasional alternative treats like these donut holes made from raw, whole foods are delicious and nutritious. And there’s no baking involved.
I like to use raw (not roasted, or oiled, or salted, and no additives) nuts. I keep them in the freezer to extend their freshness.
- 2 cups assorted raw nuts & seeds (almond, cashews, macadamia, pecans, sunflower seeds)
- 1/2 cup ground flax seed meal (optional – excellent source of omega 3 fatty acids)
- 1/2 cup shredded coconut (make sure you buy a brand that doesn’t contain sulfites=can trigger breathing problems and other reactions, otherwise use fresh, shredded coconut or leave it out: they’ll still taste great)
- 2 cups pitted dates
- Chop up the nuts and seeds until they are fairly fine. I use the food processor for this.
- Add the pitted dates and blend until completely combined. You can do this by hand or with the food processor. If the mixture is too crumbly, add dates. If too sticky, add more nuts and seeds.
- Blend in the coconut.
- Form into bite size balls.
- Store in the fridge up to one week.
PS: I find one is all I want to eat. Plus a cup of tea and I’m satisfied.