Pumpkin Spice Donut Holes
These no bake healthy pumpkin spice donut holes are packed full of pumpkin spice flavor and covered in a coconut maple glaze. Plus, they're vegan, gluten-free and absolutely delicious!
Maple Coconut Glaze
- ¼ cup coconut oil melted
- pinch of pumpkin pie spice
- 3 teaspoons maple syrup
Add cashews, dates, oats, protein powder, pumpkin pie spice and sea salt into your food processor and pulse until mixture is completely chopped. Open food processor and add water. Blend for a few more seconds, until a dough forms.
Scoop dough from food processor and roll into small balls using your hands. Freeze for 20-30 minutes.
In a shallow bowl, whisk together melted coconut oil with maple syrup and pumpkin pie spice.
Roll each ball into the coconut oil and maple mixture and place back in the freezer to harden. Continue to coat the donut holes and re-freeze until each donut hole has a gooey coconut maple glaze! We did three rounds of coating and freezing.
Store donut holes in a sealed container in the refrigerator for up to 2 weeks.
Serving: 1donut hole | Calories: 113kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Fiber: 1g | Sugar: 11g