Some people can’t help but be inspiring. You know the type- naturally amazing, very conscious, hilarious, loves chocolate, makes yummy treats.
When my bud Emily from This Rawesome Vegan Life posted that donut hole recipe, I think we all were pretty overwhelmed with happiness. They looked so good.
And while I haven’t tried the original recipe (yet), she sure did inspire me: to create a chocolate-ified version. That’s just how I roll.
I know what a regular donut hole tastes like. I’ve eaten enough of them. As one who has never been a fan of most donuts (I have two places that are an exception- just ask), I have to say that I like this version more than the traditional type. It is different, though. Denser, of course: it’s raw and doesn’t use any Irish moss. Oh but it is also nut free, so a bit different from the traditional raw route.
If you keep them in the fridge, as you should, because they contain water, you’ll enjoy the delightful chocolate shell crunch. Kind of truffle like. Kind of like a Bounty Bar? Or a hybrid of the two.
‘noughs nough go make.
- 2/3C rolled oats
- 1 T + 1 t cacao powder (or cocoa powder)
- 2/3C coconut butter (not coconut oil)
- 2/3C pitted dates
- 1pinch salt
- 1/3 C - 1 T Zimt Baking Chocolate
- 2T water
- 2/3C Zimt Baking Chocolate
- 2 T coconut flakes (fine)
- 3t coconut oil
In a blender, blend the rolled oats until they become a coarse flour. In a food processor, process the water, dates, cacao powder, coconut butter, and salt, until they become well mixed. Sprinkle in the chocolate and pulse some more. With an ice cream scoop or whatever spoons you've got on hand, scoop into tablespoon sized balls and roll until smooth. Pop these into the fridge while you move on to the Crunchy Chocolate Coating.
Melt Zimt chocolate using whatever method you would like (hair dryer, double boiler, microwave (don't do this- will totally kill off the good stuff)). Mix in the coconut oil and coconut flakes. Now, take the filling balls out of the fridge and roll them in this coating until covered. Put them on parchment paper and pop back into the fridge for about 30 minutes. The Crunchy Chocolate Coating will harden and become truly crunchy. Store in the fridge in an airtight container. Serve on their own or even over nana nice cream <3