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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Unknown said...

Drooling over these just as much as I was with the vanilla ones. You're a goddess!! So excited to listen to your podcast with Chloe - I've been obsessing over her podcast for the last few weeks. Also, side note: Rupaul is life.

Anonymous said...

As much as I love your website, I find the ads that are now on the pages very annoying particularly because they cannot be turned off. I'll probably check out the next time you post, but I know for myself if the ads are still there, I won't be a returning viewer. I find this very disappointing because I like your cookbooks.

Anonymous said...

These look sooooo good; I'm going to be making them this weekend! :)

Sam said...

I hope you know how awesome and lovely you are Emily! I look forward to reading your blog post even more than the beautiful recipe. lots of love xx

Tori//Gringalicious said...

Such deliciousness! These look killer amazing. It's hard to believe they're vegan too, you're amazing!

Anonymous said...

Em, you should check out Henya from Henya Mania's videos. She's a vegan vlogger who is currently going through a break up and although you guys are in different countries, maybe an online friendship could come out of this! Either way it's always good to know that you are not the only one going through something. Love your blog xxx

Unknown said...

Hi :) I just finished making these and they're amazing! Just wanted to add a suggestion. I made the vanilla ones you posted a while back (loved those too btw) and followed the instructions for dipping the donuts, but I found it's much easier and faster to put the glaze in a ball then dump in all the donuts and shake for a couple seconds. (I added some cacao to the leftover glaze and it worked well as a topping for the peanut butter bars you posted) Thanks for all the great recipes <3

Unknown said...

I found that using vanilla extract rather than powder makes the glaze a weirdly yellow colour. Still tasted nice, just looked a bit funky. (just fyi :) )

Unknown said...

I put the glaze in a *bowl

Annie said...

These get better every time I make them. Love. The pinch of Himalayan sea salt really makes a difference. Thank you for this awesome recipe.

Anonymous said...

We can't eat oats - I was wondering if you could recommend a substitution. Looks delish. Thank you!

Irina said...

Our family loves your recipes! So wholesome and always so wonderful. We've made donut holes many times already! Thank you!

Unknown said...

I highly recommend soaking the dates as well. My food processor couldn’t handle a recipe this large, but I’ve always soaked dates before using them. I am eating them right now, and they are delicious! Thank you for this recipe. ❤️

Em von Euw said...

Good idea, Shelley! Thanks :)