Vegan recipe for Chewy No-Bake Mini Donuts

½ cup raw walnuts
½ cup raw cashew nuts
¼ cup gluten-free whole rolled oats
1 cup (about 10) Medjool dates, pitted
1 tablespoon maple syrup (or honey : non-vegans)
1 teaspoon ground cinnamon
pinch of sea salt
2 teaspoons coconut oil
1 tablespoon water
½ teaspoon vanilla extract
1 heaping tablespoon almond nut butter
100g 70% dark chocolate, melted (Afrikoa)
Maldon sea salt flakes, for finishing (optional)

How to
Place the walnuts, cashew nuts and oats in processor.

Pulse until the nuts and oats are broken down and quite fine.

Add the dates, maple syrup, cinnamon, salt, coconut oil, water, vanilla and nut butter.

Pulse to combine and the mixture comes together in a ball.

Roll teaspoon amounts into evenly sized balls.

Using the handle of a wooden spoon, press a hole in the centre of each.

Place the donuts on a lined baking sheet and freeze for 2 hours.

Dip the donuts in the melted chocolate and sprinkle with sea salt, if using.

Store in a sealed container in the freezer or fridge if you prefer a softer texture.

Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email [email protected].

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