Raw Vegan Chocolate Donut Holes
Contents
Raw Vegan Chocolate Donut Holes
Hey gorgeous! Are you ready to absolutely treat yourself today? Because let me tell you, you deserve it. We are diving deep into something that feels so naughty but is actually full of superfood goodness. I’m talking about rich, fudgy, melt-in-your-mouth chocolate donut holes. And the best part? They are totally raw and vegan.
I know, I know – sometimes when we hear “raw vegan,” we think of rabbit food. But trust me, babe, these are pure indulgence. Whether you’re prepping for a girls’ night in or just need a sweet pick-me-up during a hectic week, these little bites of heaven are going to change your life.
Before we get started, I have to ask – are you a dark chocolate lover or do you prefer things on the milky side? These lean towards that deep, intense cacao flavor that I absolutely adore. Let me know in the comments what your go-to chocolate vibe is!
Why You Need These in Your Life
Listen ladies, we all have those cravings. You know the ones. But we don’t always want the crash that comes after eating processed sugar. That is why I am obsessed with this recipe. It uses nature’s candy – Medjool dates – to get that sticky, caramel-like sweetness.
Plus, we are using some powerhouse ingredients like mesquite and lucuma. If you haven’t used them before, don’t panic! They add this incredible malty, maple-like flavor that makes these donuts taste like they came from a high-end bakery. It’s honestly magic.
And hey, if you make these for your partner or your kids, I promise they won’t even know they’re eating something healthy. It’ll be our little secret, okay?
We Want to Hear From You!
Have you ever baked with superfood powders like mesquite before? If you have any tips or favorite brands, share your story in the comments below – your experience might help another woman discover something amazing. Let’s support each other!
The Recipe Details
Alright lovely, let’s get down to business. You don’t need a culinary degree for this, just a food processor and a little patience. I’ve included instructions for using a dehydrator if you want that warm, slightly crisp exterior, but if you don’t have one, don’t sweat it! They are delicious right out of the bowl too.
Prep & Yields
- Prep time: 1 hr
- Cook time: 4 hrs (dehydrating time)
- Yields: 15-20 donut holes (enough to share… or not!)
Equipment You’ll Need
- Food Processor (a must-have, babe)
- Parchment lined 1/2 sheet pan
- Dehydrator (totally optional, can still make w/o one)
Ingredients
For the Donuts:
- 1 1/2 cups fine almond flour (if you can make your own – do it! It’s fresher)
- 1 cup cacao powder
- 10-15 medium-large, SOFT Medjool dates, coarsely chopped
- 2 Tbsp mesquite powder
- 3 1/2 Tbsp lucuma powder
- 1 Tbsp psyllium husk powder (this helps hold everything together)
- 2 Tbsp vanilla extract
- 6 Tbsp coconut syrup
- 1/4 cup unsweetened vanilla almond milk
- 2 pinches fine sea salt
- 1/4 cup sweetened cacao nibs (optional, but adds a nice crunch)
- Flaked sea salt for garnish
For that Dreamy Glaze:
- 1/4 cup melted coconut oil
- 1/2 cup cacao powder
- 1 Tbsp yacon powder or syrup (optional)
- 1/2 tsp mesquite powder
- 1/2 cup coconut syrup
- 1 tsp vanilla extract
Instructions
Step 1: The Base
Okay, grab your food processor. Place 10 of your dates, the almond flour, cacao, mesquite, lucuma, and psyllium inside. Pulse it about 5-8 times. You want it to look like little peas. Now, take the cover off and get your hands in there – feel the texture. If it sticks together when you squeeze it, your golden! If it feels sandy and falls apart, just add 2-4 more dates and pulse a few more times.
*Quick Note:* Dates are funny little things; they come in all diffrent sizes and sweetness levels. That’s why we test the texture – to make sure it’s perfect for you!
Step 2: Making the Dough
Add your vanilla, coconut syrup, almond milk, and salt to the mix. Pulse about 5 more times. Stop and scrape down the sides (don’t miss the goodness at the bottom!). If you’re adding cacao nibs, toss them in now. Cover it back up and pulse 3-4 times. Eventually, it will come together into one big, beautiful sticky ball.
Step 3: Rolling & Dehydrating
This dough is super sticky, so dampen your hands with a little water before you start. Roll the dough between your palms into cute 1-inch balls. You’ll probally need to re-wet your hands every 5 balls or so.
If using a dehydrator: Place them on a Teflex-lined sheet and dehydrate at 105 degrees for 4 hours. This gives them a “baked” feel.
No dehydrator? No problem! Just place the balls on a parchment-lined sheet pan and set them aside while we whip up the glaze.
Step 4: The Glaze
To make the glaze, simply whisk all the dry ingredients into the melted coconut oil in a glass measuring cup. Whisk it really well until it’s completely smooth and glossy.
Now for the fun part! You can dunk the top half of the donut into the bowl, or stick a donut on a fork and dip the whole thing in. It just depends on how much of a chocoholic you are (I vote for the full dip!). Place them back on the sheet pan.
Step 5: The Finale
While the glaze is still wet, sprinkle that fancy flaked sea salt on top. Voila – you’re finished! Store these beauties in a covered Tupperware at room temp to keep them soft and lush.
Common Questions About These Treats
Do I really need a dehydrator for this recipe?
Not at all, babe! The dehydrator just helps create a slightly firmer “crust” on the outside that mimics a baked donut. If you skip it, they will just be softer and fudgier, more like a truffle. Still absolutely delicious!
Can I substitute the mesquite or lucuma powder?
You can, although the flavor profile will change a bit. These powders add a caramel/maple note. If you can’t find them, you could try adding a little maca powder or just omit them and add a tiny splash more vanilla or cinnamon. It won’t be exactly the same, but it’ll still be chocolatey goodness.
How long do these keep?
If you can manage not to eat them all at once (good luck!), they store best at room temperature in an airtight container for about 3-4 days. You can also pop them in the fridge if you like them firmer.
I hope you love making these as much as I do. It’s so important to nourish our bodies but also nourish our souls with things that taste amazing. You are doing great, and don’t let anyone tell you otherwise!
Let’s Connect, Beautiful!
Did you try the full dip or just the top glaze? I’m dying to know how they turned out for you. Share your story or drop a photo in the comments below – your experience might help another woman in the kitchen. Let’s support each other and keep shining!
