Glazed Donut Holes
Donut holes are so underrated. They’re the perfect bite-sized treat, melt in your mouth, and are just so fun.
Shout out to grandma-healthy-eats as she gifted me with a cake-pop maker for Christmas. (How sweet, I know). Well, to my surprise, there is SO MUCH MORE you can make in a cake-pop maker than just cake pops! I’ve been having a little too much fun, getting creative with it. But of course, first things first, some donut holes were definitely going down.
If you don’t have a cake-pop maker, no worries! You can totally bake these in the oven or air fryer!
I actually made these using cashew flour, which is new to me! It gave these the most decadent cake-like flavor, however, any sort of nut flour will work! And don’t get me started on that glaze. Not only is it SO easy and requires only 2 ingredients, but it literally melts in your mouth. I made two different flavors, to keep things interesting, but have fun with it! Mix it up!
What you’ll need:
1 1/4 cups cashew flour (or almond)
2 Tbsp melted coconut oil
1 flax egg (or 1 egg)
1/4 cup maple syrup
2 Tbsp coconut sugar
1 tsp vanilla
1/4 tsp sea salt
For the glaze:
1/2 cup monk fruit powdered sugar
2-3 tbsp nut milk
1 tsp vanilla
1 tbsp raspberry jelly (optional)
How to:
Combine all ingredients in a bowl until a dough forms. Roll into small balls.
Place the balls in your cake pop maker and allow to cook through. If you do not own a cake-pop maker, don’t fret! Place your balls on a lined baking sheet and bake at 350F until baked through (Not sure on time, as I haven’t made them in the oven!)
Remove from the cake-pop maker or oven and allow to cool completely.
To assemble the glaze, combine all ingredients in a bowl until smooth.
Roll each ball into the glaze and place on a parchment-lined sheet. Place in the freezer/fridge for a couple minutes until the glaze has slightly set. Then, dip the donut holes once more, creating a thicker glaze.
Keep in the fridge for best results. Enjoy!