No-Bake Cinnamon Doughnut Holes

By Jamie Webber

Did you ever spend your weekend mornings waiting in line at the best doughnut shop in town, smelling the sweet scents coming from the bakery, making your mouth water because you know soon you will have a warm one in your hands? I did, and when I go home to visit my parents in Ocean City, MD I still pass that doughnut shop. It’s amazing that there’s still a line of at least 50 people on Saturday and Sunday mornings waiting to get their sweet breakfast fix.

Last time I drove by I thought about joining them. Not because I wanted to put fried dough, trans fats and powdered sugar in my body, but sometimes I want to have that sweet taste that I used to enjoy. So of course, I had to try out a way to make a healthier version! And I can promise it doesn’t take as long and as much energy as it did for these doughnuts to be made. I love the raw desserts on Rawmazing.com so I went there for inspiration.

The finished product was so delicious. I actually made them this past weekend for a BBQ with friends and then again at work yesterday so everyone at Reboot could try them. Across the board, they were a hit so I highly recommend them for your next gathering or as a treat for your co-workers!

Ingredients

Doughnut Holes:

2 cups cashews
1/2 cup oat flour (you can either purchase raw oat flour or grind raw oats up in a food processor)
1 cup flaked oats (these are raw but if you can’t find them you can use organic rolled whole oats)
1/3 cup coconut oil
1/3 cup pure maple syrup

Topping:

1/3 cup coconut sugar (you can find this at most health food stores)
1 1/2 teaspoons cinnamon

Directions

Grind cashews in a food processor or high-powered blender until a fine crumble forms.
Add ground cashews, oat flour and oats into large bowl and mix well.
In a separate bowl, combine coconut oil and maple syrup and whisk together until a creamy consistency is formed.
Add the maple syrup and coconut oil mixture to the dry ingredients (cashews, oat flour and oats) and mix well until everything is evenly coated.
In a small bowl, mix the cinnamon and coconut sugar.
Form a small spoonful of the oat and cashew mixture into a tight ball, then roll it into the sugar and cinnamon.
Place each ball onto a tray and let sit in the fridge for 30 minutes before serving. If you are storing it, keep in the fridge for up to one week.

Prep Time: 25 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 20 minutes

Servings: 30

Serving Size: 1 donut

Calories: 90

Fat: 6g

Trans Fat: 2.5g

Cholesterol: 0mg

Sodium: 0mg

Carbohydrates: 8g

Fiber: 1g

Sugars: 3g

Protein: 2g