EVERYTIME I make these “donut holes” I am blown away by how delicious and satisfying they are. They totally take me back to memories of eating my favorite crumb donuts as a child. I have gotten the same reaction from those who attended my raw food “cooking” classes over the years where I would sometimes make up a triple batch of these too! If you feel guilty about eating “donut holes” for an afternoon snack, feel free to think of them as cinnamon bliss energy balls instead. These energy packed nuggets make a perfect grab n’ go snack or tasty healthy dessert.
The lighter colored donut holes are coated with maple sugar and the darker ones are coated with coconut sugar.
AIP Paleo Donut Holes w/ Cinnamon & Tigernuts
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 donut holes
Author Andrea Wyckoff
Ingredients
1 cup dried shredded unsweetened coconut flakes
1/4 cup tigernut flour
1/2 teaspoon pure vanilla powder
1 tsp cinnamon
pinch of sea salt
4 medjool dates pits removed
2 TBS maple syrup or honey
Optional Coating:
2 Tablespoons maple sugar or coconut sugar
Instructions
To keep this recipe as easy as possible with minimal clean up I use this mini food processor that came with my favorite immersion blender.
Add dried coconut to food processor, and process alone for 30 sec to 1 min to release oils.
Add in tigernut flour, vanilla, cinnamon, sea salt, process until all mixed & fine.
Add in dates and process again, then add in maple syrup (or honey).
Form into balls with your hands.
Optional: Roll in maple sugar or coconut sugar.
You can eat the as is or freeze to enjoy later. I store them in the fridge in an airtight container, but they are fine if left out for a day or two at room temp.
Estimated Nutrition Data per Donut Hole, (8 donut holes per recipe), using myfitnesspal.com
Calories: 107
Fat: 6 grams
Total Carbs: 16 grams
Protein: 1 gram