Raw Donut Holes

Ever thought of reusing your leftover nut pulp? I don’t buy nut milks very often, I usually make them from scratch on a weekly basis and that leaves me with pulp leftovers every time. I used to throw it away feeling very guilty until I started repurposing the pulp. You can bake with it, use it in your morning breakfast or simply mix it into your raw energy bites. This time I turned my Almond Cow cashew pulp into raw donut holes and let me tell you, they are absolutely delicious. When you think of donut holes you want something sticky, sweet, and decadent. These little bites are just that with one exception, they are a LOT healthier. Instead of falling into a sugar induced food coma, these little raw donut holes will give you the energy and nutrients that you need. The ingredients are gluten free oats, cashews, dates, and coconut oil, but you will still get the sweetness you crave. Will be definitely making these again.

Ingredients:
1 1/4 cup rolled glutenfree oats
1/2 cup soaked cashews
1 cup medjool dates (pitted)
a pinch of salt
Glaze:
2 tbsp coconut oil
1 tbsp maple syrup
Optional:
1/2 cup cashew pulp (leftover from Almond Cow cashew milk)

Method:
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. Roll into little balls and put in the freezer for about 30 minutes.

To make the donut glaze melt coconut oil with maple syrup in a small pan. Whisk well until fully combined. 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.

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