Choco-Donut-Holes filled with Jam
Every once in a while I need something tasty to snack and want something more than just a regular Bliss-Ball. That's when "Donut Holes" came back to my mind! I've to admit, I didn't know about donut holes until recently. I pretty much discovered them through Instagram and specifically through my buddy Bjonr. (Btw: He isn't just a kick-ass musician / music producer, he is also an absolute bomb when it comes to creating creative and super delicious, vegan food - so make sure to check out his IG-feed!)
In the end everyone attending the picnic liked the filled donut holes a lot and even my family always asks for new ones now. I honestly think these donut holes are just way too yummy and decided to only make them by request now, as I tend to eat them all by myself otherwise... 😉
- Donut Holes
- Cashews - 1 cup
- gluten-free Oats - 1 cup
- - Alternative: Almond flour
- Dates - 1 cup
- Cashew butter - 1/4 cup
- - Alternative: Almond butter
- Coconut oil - 2 tsp
- Sea salt - 1 pinch
- sugar-free Jam - 1/4 cup
- Coconut oil - 2 tbsp
- Maple syrup - 2 tbsp
- unsweetened cocoa powder - 2-3 tsp
- - Alternative: 1 tsp Vanilla Extract
- Soak cashews over night or for at least 4 hours, then rinse. (Super quick method: Pour boiling water over the cashews and let them soak for 25-30 minutes, then rinse.)
- Mix all the donut holes ingredients until you have a dough-like consistency.
- Moisten your hands with some water and push the dough into silver dollar sized portions. Spoon in the sugar-free jelly (bought or self made) in the middle, close them up and roll the filled dough into firm balls.
- Place the filled donuts holes in a refrigerator for about 15-20 minutes.
- Make the glaze by melting coconut oil on low heat, then add maple syrup, unsweetened cocoa powder or vanilla and whisk.
- Once the glaze is ready, dip the donut holes into the glaze, cover well and return them to the freezer until the glaze is hardened. Keep them refrigerated until served.