In a small saucepan, melt coconut oil, coconut butter and maple syrup on low heat just to combine.Place on a plate lined with parchment paper and put in the freezer for about 30 minutes to chill and firm. Use about 1 tablespoon of the mixture and roll into a ball using your hands.In a food processor grind all the ingredients into a thick, moist dough in a high speed blender or food processor.SO, I looked in my pantry that’s always stocked with nuts, seeds, coconut, and all those things, and I had some dates in the fridge and said, “Alright, raw balls it is!” Fast forward a bunch of improvisation later, and I landed on this amazing raw energy ball that reminded me of a powdered donut hole, you know the ones you used to eat as a kid? Those! So here’s my super nutrient dense and healthy recipe inspired by a donut hole! I was in a rush trying to come up with a dessert or snack to bring to a friends house and I had nothing I could think of, let alone a fridge full of produce to put together a salad or my go-to which is the Lemon Lime Guacamole. I’ll start by saying this recipe was a complete accident and honestly, those are some of my favorite recipes. Say hello to The Best Healthy Donut Holes, made raw. aWait, am I still talking about a donut here? Yep, a raw one. Anyways, I can’t share that recipe since it lives in the cookbook, but I wanted to make another summer inspired donut recipe that was refreshing, cold, light on digestion, and easy to make. Healthy donuts? One of my favorite recipes in the # NScookbook is a gluten free lemon donut with beetroot glaze and it’s out.of.this.world – you can see the picture on the back of the cookbook cover here.
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