Behold, the most beautiful beet donut holes you have ever seen. You can’t help but swoon over that glistening glaze and moist texture. Biting into one of these delicious raw beet donut holes is like heaven and even though they might look like a sugar trap, you’ll be happy to know that they are plant-based, gluten-free and naturally sweetened with dates. 
I’ve made donut holes before but the color of these beet donut holes just beats everything, wouldn’t you say so? To achieve that, I used some of my beet powder. You can find it in any grocery store nowadays and use it for whatever your heart desires. I’d say, the most common use for beet powder would be preparing a Beet Latte but I also like to color my gluten-free pasta, smoothies and other delights with it. For this recipe you’ll need only a few ingredients and very little of your time, but surely they will catch your eye.
Ingredients
1 1/4 cup rolled gluten free oats
1/2 cup soaked cashews
1 cup medjool dates (pitted)
a pinch of salt
2 tbsp beet powder
Glaze:
2 tbsp coconut oil
1 tbsp maple syrup
1 tbsp coconut butter
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.
