Gingerbread Donut Holes
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These little raw, vegan bites give you all the satisfaction of gingerbread. Watch out. They're a little addictive!
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Gingerbread Donut Holes
These little raw, vegan bites give you all the satisfaction of gingerbread. Watch out. They're a little addictive!
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Ingredients
- 2cups medjool datespitted
- 1 cup dark organic raisinssuch as flame or thompson
- 2tbsp Blackstrap Molasses
- 2tbsp freshly grated ginger
- 1cup pecan or almond mealstore bought or ground in food processor or blender
- 1/2 cup coconut palm sugar
- 1tsp powdered ginger
- 1 tsp powdered cinnamon
Servings:
Units:
Instructions
- Add dates, raisins, molasses and ginger to the bowl of your food processor. Process well until smooth like caramel, pausing to scrape down the sides. This will take a few minutes.
- Add the pecan or almond meal to the food processor and process well to incorporate.
- Mix coconut sugar, powdered ginger and cinnamon in a small bowl.
- Using tablespoon sized scoops, roll dough into balls between your palms, then roll in the coconut sugar mixture to coat. Repeat until all the dough is used up.
- Store in the refrigerator for up to a week.
- I think they taste best right out of the refrigerator, but they are also fine at room temperature.
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