Well, its officially fall (even though this past weekend was probably the hottest of the year). What that usually means is: pumpkin everything. And as much as I’m not behind the sugar-loaded, chemically-flavored PSL from Starbucks, I can get on board with [almost] anything else pumpkin. These pumpkin spiced donut holes are so easy, so delicious, and require very few ingredients. Filled with healthy fats, protein, and tons of vitamins– your sweet tooth will be satisfied without a drop of guilt (or an oven for that matter).

They’re not overly sweet and have the most perfect glaze (shout out to coconut oil for being the most versatile food on the planet). I highly suggest you throw these ingredients into the nearest food processor and get rolling!

Prep Time 15

Cook Time 0

Servings 9 balls

Equipment

1 food processor

Ingredients

½ cup medjool dates (~ 6 large)
½ cup cashews (unsalted)
½ cup pumpkin puree
2 tbsp pumpkin pie spice
1 tbsp coconut oil (melted)
2 tbsp maple syrup
⅛ tsp sea salt

Glaze:

4 tbsp coconut oil (melted)
2 tbsp maple syrup

Instructions

Soak pitted dates for 5-10 minutes in warm water. Drain.
Add dates and cashews into food processor and pulse until loosely combined.
Add the rest of the ingredients and run for 3-5 min. Add in a splash of water if it’s too thick. You’ll have to scrape down the sides every minute or so.
Transfer dough to bowl and place in the fridge for 30 min. Roll out into balls with your palms and add to a parchment-lined baking sheet.
Freeze donut holes for 15 minutes.

For the glaze:

Mix 4 tbsp melted coconut oil and 2 tbsp maple syrup into a bowl.
Dip donuts and cover with glaze. Put back in freezer for 5 minutes to harden. Dip them again. Place back in freezer. Do this until the desired glaze is formed. Three times is usually good.