12 Jun 2016


Baaaaaabes: it's donut hole time again. I shared a recipe for vanilla donut holes (inspired by Lee Tilghman) a few weeks months ago and you all seemed to love it so I figured I'd provide a chocolate version as well. But more honestly: I just wanted glazed chocolate Tim Bits so I made my own raw vegan ones. I am truly a selfish human and have no shame in admitting it.

These are very similar to my first recipe, but I added cacao powder and used walnuts instead of cashews. The walnuts DO add a more distinct flavour so if you prefer to keep them simple and more donut-y, I'd suggest using cashews. But I like to switch things up and I looove walnuts. They look like lil brains/lungs/vulvas and are super good for you; healthy fats and all that. Ya know.

These are rich, chocolate-y, sweet and give your body energy to keep doing whatever you're doing because they're secretly full of nutritious ingredients like oats and dried fruit. They are perfect as a dessert, snack, energy bite, addition to breakfast... I could go on. Basically: eat them whenever you want. And even more generally: EAT WHATEVER YOU WANT WHENEVER YOU WANT. Life is too short to restrict the good stuff (i.e. food). I am focusing my energy on filling my days up with people and activities I love that make me more of who I want to be, and cutting out the shit that makes me less of who I want to be. It's a pretty simple formula for a huge increase in happiness. Much love to you, my darlings. You keep me going. You and RuPaul.

Oh and final note: I am honoured to be featured on the podcast Chloe's Countertop! Chloe is an amazing soul and our interview was a lot of fun. Listen here.



Donut holes:
1 cup rolled oats
1 cup walnuts (preferably soaked for 4 hours in water then rinsed)
1 cup dates
Heaping 1/4 cup cacao powder
2 tablespoons coconut oil
Pinch Himalayan salt

3 tablespoons coconut oil
2 tablespoons maple syrup
1/8 teaspoon vanilla powder 

To make the donut holes: grind all the ingredients into a thick, moist dough in a food processor. Roll into balls and put in the freezer until cold and firm, around 20 minutes.

To make the glaze: melt the coconut oil on low heat, turn off the heat then whisk in the syrup and vanilla. It will take a second or two but pretty quickly it'll combine into a thin caramel-y consistency. Dip the solid donut holes into the glaze, covering each one completely. Put them back in the freezer until the glaze has hardened, then repeat until you use up all the glaze (you will probably have to re-whisk the glaze every time before re-dipping). I dipped them and put them back in the freezer three times total. Store the donut holes in the fridge for up to a week.

NOTES: I used pitted, dried Deglet Nour dates that were still quite gooey; I'd recommend using these because they provide an amazing moist caramel-y flavour and sweetness, but any date will do. You can replace walnuts with any other nut, seed or dried coconut meat. You can replace rolled oats with buckwheat groats, dried coconut meat or more walnuts. You can replace vanilla powder with vanilla extract.

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