No-Bake Pale-Holes! (Paleo Donut Holes)
I love easy. I love convenient. And I love tasty.
I also love baking! But today’s recipe isn’t baked, it’s raw. It contains pure ingredients and involve short and simple steps that create incredible results. Bite-sized delicious results.
This dessert, like I mentioned above, contains pure ingredients- making it fit for your body and waist, especially this time of year (hello holidays!) when we are all surrounded with baked treats in every direction we turn.
What do pure ingredients look like?
Nuts – unsweetened and in raw or tasted form. Yay to healthy fats!
Coconut sugar – naturally derived from coconut, this sugar does far less damage to your body than regular table sugar, releasing much more slowly in your body to keep blood sugar from spiking.
Coconut oil – more yays to healthy fats!
Cinnamon – assists in controlling blood sugar, loaded with antioxidants, and is the man for anti-inflammatory properties. Slightly spicy, slightly sweet, just really great stuff.
Raw honey – because raw honey just tastes amazing. Trust me.
No fillers, no GMOs, no ingredients with unknown names or involved lists of ingredients. Just pure, simple, wonderful foods blended together to create harmony in donut hole form.
Based from a recipe for Salted Chocolate Chunk No-Bake Cookies because I was looking for something simple to make, healthy to eat (after all that Thanksgiving feasting!), and bite sized for easy travel snack options. So the Pale-hole was born.
Paleoles? Pale-oles. Paleo-holes…
Makes 12 to 15 Paleo donut holes
- 3/4 cup raw or toasted nuts (cashews but pecans or walnuts would be great)
- 1/4 cup coconut sugar
- 1 tbsp coconut flour
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 tbsp coconut oil
- 2 tbsp raw honey or maple syrup
- 1 tbsp vanilla extract
In a food processor, add nuts of choice and pulse several times until almost just broken down but not completely crumbled. You do not want a powder consistency, you do want some chunks.
Add in all of the remaining ingredients and pulse until combined, stopping every few pulses to scrape the sides with a spoon or spatula to help ensure thorough mixing. If the “dough” seems a little dry, add in more coconut oil (1/2 tsp at a time) or another 1/4 tsp vanilla extract (or more honey or syrup)- adding then pulsing again.
Once you feel you have things well combined, it’s time to get rollin’!
Line a small baking sheet or large flat plate with parchment paper to prevent sticking. Scoop 1 tablespoon “dough” and start to roll and shape into a circle with your hands. Place on parchment paper and continue until all of the dough has been used.
Place donut holes into the freezer or refrigerator for 30 minutes or longer to help the donuts keep their shape. Dust with more cinnamon or cocoa powder or even a few sprinkles of sea salt.
Eat and enjoy these babies any time, any way. I suggest with coffee.
Keep in a chilled environment (freezer or fridge) for a week or longer.