Fall is here and you know what that means.
Pumpkin spice EVERYTHING!!!
Of course, we’re trying to be healthy and fit so we can’t enjoy all of those delicious seasonal treats that seem to be popping up everywhere, but you don’t have to miss out completely. You can create something just as delicious and fall-like as a pumpkin spice latte!
You don’t need to be raw, vegan or paleo to enjoy these pumpkin spice donut holes (but if you are, you’ll be happy to know they fit the bill!). Prepare this quick, no-bake snack made from whole-food ingredients that can safely satisfy virtually anyone’s sweet tooth.
Makes 12-14 donut holes
1/2 cup. tigernut or almond flour
1/2 cup Coconut Milk Powder
1/2 cup dates, pitted
2 tsp. pumpkin pie spice
3 Tbsp. coconut manna
Water as needed
2 Tbsp. unrefined coconut oil
3 Tbsp. coconut milk powder
3 tsp sweetener of choice
3/4 tsp. pumpkin pie spice
1. In blender, combine donut hole ingredients (except water) until dough-like consistency forms. Note: If mixture is too dry, making it difficult to stick together, add one teaspoon water at a time and blend to get dough consistency.
2. Scoop out about a tablespoon or so of the mixture and roll into ball. Repeat with remaining dough. Set aside.
3. In bowl, add coconut oil. In another bowl, combine dry powder coating ingredients: coconut milk powder, date sugar, and pumpkin pie spice.
4. Roll one donut hole at a time in oil to coat, tap off excess, then roll it in powder mixture until fully covered. Put on a plate. Repeat with remaining donut holes.
- To store, put them in an airtight container, and store at room temperature or in the refrigerator. (If you refrigerate, let thaw 10-15 minutes before serving).
- Do not substitute coconut flour in place of coconut milk powder. They are different, and coconut flour will not work in this recipe.