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.
Notes
Storage:
In an air-tight container in the fridge for up to 10 days (if you can make them last that long). Freezer for up to one month.
In an air-tight container in the fridge for up to 10 days (if you can make them last that long). Freezer for up to one month.