Snacks and Treats

Raw Donut Holes

Preparation: 40 minutes

Servs: 10-12


  • 1 1/4 cup rolled gluten free oats
  • 1/2 cup soaked cashews
  • 1 cup medjool dates (pitted)
  • a pinch of salt
  • 1 love beet/ 1 vacpack beetroot (Coles & Woolworths)
  • Glaze: 2 tbps coconut oil
  • Glaze: 1 tbsp maple syrup
  • Glaze: 1 tbsp coconut butter


  1. To prepare the dough add all ingredients into a food processor and process into a moist thick dough. If the dough appears to be too wet to form add some oats. If its too dry, add a tbsp of water or so.
  2. Roll into little balls and put in the freezer for about 30 minutes.
  3. To make the donut glaze, melt coconut oil with maple syrup in a small pan. Whisk well until fully combined.
  4. Dip the cold but firm donut holes into the glaze and put them back in the freezer for a few minutes. Repeat this step 3-4 times until you get that donut glaze effect. Store the donut holes in the fridge in an airtight container for up to one week.