Makes 8 medium or 12 bite sized
- 2/3 cup rolled oats
- 2/3 cashews, preferably soaked for 4 hours then rinsed
- 2/3 cup pitted dates
- 1/8 teaspoon salt
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- ½ teaspoon vanilla essence
Start by making the dough. Put all the dough ingredients into a food processor and grind into a thick, moist dough. Roll into balls (what ever size you like), and put into the freezer until they are cold and firm, about 20 minutes.
Make the glaze by melting the coconut oil in a small pan over low heat. Turn off the heat and whisk in the maple syrup and vanilla. Dip the donut holes into the glaze, covering each one completely. Put the holes back in the freezer until the glaze has hardened, then repeat until you use up all the glaze (you may have to re-whisk the glaze every time before re-dipping). I dipped them 3 times. The holes keep in the fridge for up to a week.
Recipe: Adapted from My Raw Vegan Life