date donut holes-the variety pack
we weren’t desert wild at my house growing up but quite often a weekend morning would lend to a handpicked sweet roll plate from the local bakery. we fancied slicing them up for a sample plate and munching on them throughout the morning.
these days fried doughy cake isn’t quite as exciting to me but i do still have a little sweet tooth. saturday and sunday mornings are still a prime hangout opportunity as well, so while back home in october i grabbed my mom’s food processor and got to work.
some time ago i shared a simple two ingredient date donut hole recipe which is where you’ll begin. then it’s as easy as rolling in your flavors of choice. it’s up to you how creative you get with your flavor options—my favorites have been cinnamon sugar, dusted cacao and a powdered maple.
what you’ll need for the date donut holes:
2 cups medjool dates, pitted
1/2 cup unsweetened shredded coconut
place both ingredients in the food processor and process until well mixed. the mixture will get gooey and begin to form little clusters. at this point it can easily be rolled into balls. this recipe will make 18-20 donut holes depending on the size you roll and how many you eat along the way. i prefer to use about 1 tablespoon per donut hole. these can be eaten immediately, chilled for a short while in the refrigerator and occasionally i leave mine on the counter uncovered overnight to dry out just a touch. assuming some are still remaining i store them in an airtight container.
for the variety pack:
roll each date donut hole in 1-2TB flavor/s of choice, such as, cacao powder, shredded coconut, chopped seeds or nuts, powdered maple sugar, vanilla powder, mixture of ground cinnamon and coconut sugar, etc.
ps-i love dunking these in any of my nut and seed milk recipes such as: instant almond butter milk, winterized walnut milk or plain walnut milk, superfood frenzy hemp milk, sweet and creamy almond milk or instant chocolate almond milk.