Description
These protein donut holes are blended in a food processor, shaped, baked and then rolled in powdered sugar. They're gluten free, dairy free, vegan and paleo friendly.
Ingredients
Scale
- 1/2 cup raw pecans (60g)
- 1/2 cup flaked coconut (28g)
- 4 Medjool dates (about 70g)
- 1/2 cup pea protein (50g)
- 5-6 Tbsp water
- 1 tsp vanilla extract
- 2 Tbsp powdered monk fruit (or powdered sugar)
Instructions
- Preheat oven to 350 degrees F.
- In a food processor, blend pecans, dates and coconut to a coarse mixture.
- Add in pea protein, water* and vanilla. Blend until well mixed. The dough should be moist, but not sticky and easy to roll into balls.
- Roll the dough into balls about 1 tablespoon in size and place on a lined baking sheet. You should get about 15-16 balls.
- Bake at 350 degrees for 10 minutes.
- Cool for 10 minutes and then roll in powdered sugar.
- Place leftover donut holes in an airtight container and keep at room temperature for up to 3 days, or in the fridge up to one week**
Notes
*Start with just 5 tablespoons of water and add more if needed.
**The donut holes will lose their powdered sugar look after about a day of storing. You can eat them as-is or roll them in more powdered sugar if you desire.