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  • Writer's pictureSasha

Raw Salted Chocolate Doughnut Holes (GF, DF, VE)

These nutrient-rich, energy-boosting Raw Salted Chocolate Doughnut Holes are a healthier, gluten-free and vegan version of traditional doughnut holes that are sweet, salty and ready to devour in only a few minutes!

Okay, so obviously these don't compare to traditional doughnut holes because they don't actually contain any dough or refined sugar BUT before you knock them, just know that the flavours are all still there. That vanilla glaze they're coated in makes a huge difference and definitely gives them doughnut vibes.

The best thing about them is that they don't require many ingredients - just a powerful food processor or blender and some fridge and freezer space.

They make a great snack that you can just grab from your fridge or freezer when you need a boost of energy or when you fancy something sweet!

Overall, the feedback for these was amazing so I'm quite confident you guys will love them too!

How do I make the doughnut holes?

The doughnut holes are super simple to make. Just add all of the ingredients to a blender or food processor and blend until a wet dough forms. You may find that parts of the mixture stick to the bottom of the food processor, in which case just add more milk. Be careful to add it in a little at a time though - you don't want the mixture to get too wet.

For the glaze, you just need coconut oil (I always recommend organic extra virgin coconut oil as it's unrefined), maple syrup and vanilla extract. You'll heat the coconut oil on the stove and once melted, remove it and stir in the remaining ingredients.

The doughnut balls are then double dipped in the glaze and stored in the fridge or freezer - that's it!

Adapting or substituting ingredients

My recipe calls for gluten-free rolled oats and almond flour. However, you don't need to use both of these. If you've got a nut allergy, just substitute the almond flour for the same amount of gluten-free rolled oats and vice versa - if you prefer to use just almond flour and no oats, that would also work.

I've used canned coconut milk to help bind and soften the doughnut holes. You can substitute this with any plant-based milk of your choice but generally, the thicker the better so I would avoid using rice milk or coconut milk in a carton. Almond, hazelnut and cashew milk are all great options (I think hazelnut would pair super nicely with the chocolate flavour).

One thing to note is that I used cacao powder, not cocoa powder. Cacao powder is raw, whereas cocoa powder tends to contain refined sugar and sometimes milk powder, so just watch out for this as using cocoa powder may alter the sweetness and make them less nutritious.


Raw Salted Chocolate Doughnut Holes (GF, DF, VE)

Makes: 10

Prep time: 10 minutes

Total time: 40 minutes, including setting time


For the doughnut holes:

180g dates, pitted and soaked in hot water for 10 minutes

100g gluten-free rolled oats

50g almond flour

25g cacao powder

1/8 tsp salt

1/4 cup canned coconut milk, plus extra if needed

1 tsp vanilla extract

For the glaze:

40g extra virgin coconut oil (around 3 tbsp)

2 tbsp maple syrup

1/2 tsp vanilla extract


1. Place all of the ingredients for the doughnut holes in a blender or food processor and blend until a thick wet dough forms. You may need to add more milk if the mixture sticks. If this is the case, add it in a little at a time and be careful not to add too much.

2. Roll into 10 balls and then place onto a lined baking tray and into the freezer for 10 minutes to firm up.

3. Whilst the balls are setting, add the coconut oil to a saucepan and place over a low heat until melted. Remove from the heat and whisk in the maple syrup and vanilla extract. Continue whisking until a thick caramel consistency forms. Leave to cool slightly.

4. Remove the balls from the freezer and place each one into the saucepan to coat. You can use two forks to do this, it's a little easier! Place back onto the baking tray and freeze for a further 5-10 minutes. You'll most likely have some glaze left over, in which case you can coat the doughnut holes again. Freeze for a further 10 minutes to set and then dig in!

I hope you love this recipe!





Store in the fridge and consume within a week, or store in the freezer and consume within 2 months.




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