No-Bake Vegan Donut Holes - Bravabod
Recipes

No-Bake Vegan Donut Holes

Valentina

No-bake tender vegan donut holes with a 2-ingredient sweet glaze! The secret to that perfectly soft bite? Japanese sweet potato. Gluten-free with grain-free option. Inspired by the delicious limited-time Glazed Donut Balls from Meet the Source.

How To MakeDiet Type: Plant-based

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Freeze For 3 months

Best by 3 months frozen


Shopping List
    For the Balls
  • 1 medium Japanese sweet potato
  • 1/2 cup + 1 tablespoon almond flour
  • 5 1/2 tablespoons oat flour (Note 1)
  • 4 tablespoons raw or roasted cashew butter (Note 2)
  • 1 tablespoon maple syrup
  • 1 tablespoon coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt For the Glaze
  • 1 1/2 ounces vegan white chocolate (we use Evolved)
  • 1/2 tablespoon coconut oil

Instructions
  1. Step 1: Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with foil. Poke holes all over the sweet potato with a fork, place on the baking sheet, and roast for about 45 minutes, or until puffy and soft inside when pierced with a knife. Slice open and let cool. Note: This step can be done a few days in advance.
  2. Step 2: Remove the skin from the sweet potato and mash the flesh with a fork. Measure out 1/4 cup of mashed sweet potato and place it in a food processor. Any leftover sweet potato makes a great side or snack.
  3. Step 3: Add the almond flour, oat flour, cashew butter, maple syrup, coconut oil, vanilla, and salt to the food processor. Blend everything together until smooth.
  4. Step 4: Roll the dough into 11 small balls and place in the freezer for at least 10 minutes.
  5. Step 5: Melt the white chocolate and coconut oil over a saucepan or in a microwaveable bowl. Dunk the frozen balls in the melted chocolate and place on a wire rack with a sheet of parchment underneath to catch any drips. Freeze the glazed balls in a freezer bag or airtight container.
  6. Serve: Remove from the freezer 5 to 10 minutes before enjoying to soften. Enjoy!

Recipe Notes

Note 1: Want to make these grain-free? Substitute the oat flour with 4 tablespoons of coconut flour. It will make about 10 balls.

Note 2: Keep in mind that roasted cashew butter will have a much stronger cashew flavor than raw.

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No-Bake Vegan Donut Holes

PT1H 1 medium Japanese sweet potato 1/2 cup + 1 tablespoon almond flour 5 1/2 tablespoons oat flour (Note 1) 4 tablespoons raw or roasted cashew butter (Note 2) 1 tablespoon maple syrup 1 tablespoon coconut oil, melted 1 teaspoon vanilla extract 1/8 teaspoon salt 1 1/2 ounces vegan white chocolate (we use Evolved) 1/2 tablespoon coconut oil Gluten Free Paleo Vegan 11 Servings Ingredients:

11 Donut Holes

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Takes 1 min