Raw Snickerdoodle Donut Holes (paleo, vegan, gluten-free, egg-free, dairy-free, soy-free, peanut-free)

Over the summer, this recipe crossed my inbox, and I took the cutest video of my then-3-year-old helping me roll out the balls and add the topping. I made this recipe throughout the entire summer because the ingredients were pantry staples and it was so easy to throw together with my little kitchen helper.

 

Cinnamon Sugar Donut Holes aka Raw Snickerdoodle Donut Holes by Betty Rawker <– how cool is that name?!

Ingredients

  • 1 cup shredded unsweetened coconut
  • 1/3 cup almonds
  • 1 vanilla bean, scraped or 1/2 tsp vanilla extract or 1/2 tsp vanilla powder
  • 1 tsp cinnamon
  • pinch of sea salt
  • 4 medjool dates, pits removed
  • 2 T grade b maple syrup or raw local honey

Topping

  • 1 T coconut sugar
  • 1 tsp cinnamon
  • 1 T shredded unsweetened coconut

1. Add coconut to your food processor and run for 30 seconds to one minute to release the oils.

2. Add the whole almonds and process with the coconut until well ground and combined.

IMG_3631

Shredded coconut and whole almonds in the food processor.

3. Add the vanilla, cinnamon, and sea salt, and process until a fine consistency is reached.

4. Add dates. Process.

5. Add honey, Process.

6. Pour the mixture onto a flat surface, and begin rolling into balls. I prefer to use my melon baller to make the process move more quickly.

IMG_3636

My 3-year old helper rolling out the snack balls to make them consistent and perfectly round!

 

7. Roll each ball in the separate topping until well coated.

IMG_3652

My 3-year old kitchen helper coating the snacks with the special topping

8. Eat immediately, refrigerate, or freeze.

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One thought on “Raw Snickerdoodle Donut Holes (paleo, vegan, gluten-free, egg-free, dairy-free, soy-free, peanut-free)

  1. Pingback: New Content, New Site — Join Me at The Allergy-Free Project! | May We Be Allergy-Free

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