This is one of our favorite recipes! I can quickly throw these together for the boys to snack on in the afternoon or as dessert after dinner.
Recipe adapted from Ani Phyo's book, Ani's Raw Food Kitchen
Ani Phyo uses 2 cups of pineapple and dates but 1 cup of each is plenty in my experience.
Watch me make the donuts in this video below....
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Donut Holes No bake/fry (raw vegan)
Prep Time: 5
- 1 ¾ raw almonds
- ½ teaspoon sea salt
- 1 vanilla bean, scraped or 1 teaspoon vanilla extract
- 1 cup dried pineapple, chopped (it's ok to skip this step if you don't have dried pineapple)
- 1 cup Medjool dates (or any other dates available)
- 1/3 cup plus ¼ shredded coconut
In food processor, place almonds, salt, and vanilla. Process into a fine powder. Slowly add chopped pineapple and dates mixing well. Place in a large bowl. Mix in 1/3 cup shredded coconut.
To serve, use your hands or an ice cream scooper to form donut holes. Roll holes in ¼ cup shredded coconut.