Almond butter is one of the most popular health foods today, so we decided to incorporate it in this donut hole recipe. These protein-packed little treats are not only delicious and make for a tasty dessert, but they’re easy to whip up. They keep for a long time and are great to take with you on all of your adventures, and they are Cleanse-friendly! Nourishing and perfect to satisfy cravings, these donut holes make a great breakfast, post-workout snack, mid-afternoon pick-me-up, or dessert. You can even dip them in chocolate and give them as a delectable gift.
A HEALTHY DONUT HOLE RECIPE
Adding almonds to our recipes not only gives our creations taste and crunch but also several health benefits. The calcium and copper in almond butter aid in brain cell communication and nervous system function. The magnesium in almond butter works with calcium to keep our bones healthy. The vitamin E and healthy fats in almond butter also aid in cardiovascular health. You can also make your own almond butter, which is a great way to make it even healthier!
1 cup of almond butter
¼ cup almond flour (plus a little extra for sprinkling at the end)
2 tablespoons mesquite meal
1/4 cup shredded coconut
1/2 teaspoon vanilla
1/4 tablespoons coconut palm sugar
1 tablespoon coconut oil, melted
*If you can’t find mesquite meal, you can replace the mesquite with almond flour, carob or cacao powder. The flavor will be different but still tasty.
Combine all ingredients in a mixing bowl or food processor.
Roll out 1 ounce balls and place them on a lined baking sheet or plate. Put them in the fridge or freezer to firm up. They are best eaten right out of the fridge or you can take them out of the freezer and enjoy once slightly softened.
Note: these will soften more the longer they sit out at room temperature.
You can leave the donut holes as they are, or you can roll them in any topping of your choice. We rolled the donut holtes in almond flour, but you can also roll them in coconut flakes, cinnamon, coconut sugar or cacao nibs. You can even roll them in melted chocolate and then put them back into the fridge or freezer to firm up.
This donut hole recipe will last for months in the fridge and even longer in the freezer.
Recipe by Frank Giglio
Photography by Jenny Nelson
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