NO-BAKE VEGAN LEMON POPPY SEED DONUT HOLES

Remember that protein bar recipe we posted last? Well we just took it up a notch! Nuts & dates combine with lemon zest & poppyseeds to form these delicious, guilt-free donut holes! And don't forget the sweet lemon glaze! So much YUM!!

🖤 NO-BAKE VEGAN LEMON POPPY SEED DONUT HOLES 🖤

Ingredients:

Donut holes:

• 1 cup packed pitted medjool dates (measured after pits removed)
• 1 cup raw walnuts or cashews (we mixed both)
• 3/4 cup almond flour 
• 1/3 cup coconut flour
• 1 Tbsp lemon zest
• 4 Tbsp lemon juice
• 2 1/2 Tbsp poppy seeds
• 2 tsp vanilla extract

Glaze:

• 4 Tbsp coconut oil, melted
• 1 Tbsp lemon juice
• 1 tsp lemon zest
• 1 Tbsp maple syrup 

Instructions:

1. Line a baking sheet with parchment paper and set aside. Add pitted dates and blend in a food processor until small bits remain or a ball forms. Scoop out and set aside.
2. After removing the dates, add the raw nuts, almond flour, and coconut flour to the food processor. Continue to blend until a fine meal is achieved - about 20-30 seconds.
3. Add the dates back in along with the lemon zest, lemon juice, poppy seeds, and vanilla extract. Blend until a tacky dough forms. If it’s too dry, add a little more lemon juice. If it gets too wet or sticky, add more coconut flour as needed.
4. Scoop out 1 1/2 Tbsp amounts of dough and roll into balls. Repeat until all of your mixture is used up. Arrange on your parchment-lined baking sheet. Transfer to the freezer and freeze for 10 minutes.
5. In the meantime, prepare glaze by adding all ingredients to a mixing bowl and whisking thoroughly to combine (a little separation is natural - just stir again before glazing).
6. Remove donut holes from the freezer, and one at a time, dip donut holes into the glaze. Lift up with a fork or slotted spoon and tap off any excess glaze. Place back on the parchment paper to harden. Repeat until all donut holes are glazed. Then carefully transfer back to the freezer to set.
7. Freeze for 10 minutes. Then remove from freezer and dip again. You can repeat this process as many times as you can before the glaze runs out (I was able to dip all of my donut holes twice and rolled a few of them in a third time - though I found two times to be sufficient).
8. Pop back in the freezer to chill again until set - about 10 minutes. Enjoy! Store leftovers covered in the refrigerator (up to 1 week) or the freezer (up to 1 month). They can be stored at room temperature, but if too warm, the glaze can melt.

*this is a simplified version of a Minimalist Baker recipe.