I have teased you enough with photos of these raw “donut holes” over the last few months, here is the recipe! The base of the icing is coconut butter which is essentially raw dried coconut ground into a butter. I make my own in my stone grinder but I will give instructions to either make it in a high speed blender or a food processor. You will need either a Vitamix, a Blend Tech Blender, or a food processor to make the coconut butter from scratch. You can also purchase coconut butter in your local health food store. The caramel flavour comes from Medicine Flower Extracts. They have a line of all natural extracts that can be purchased either on line or at specialty stores in the city. I know that Bite Market in Calgary carries them. If you can’t find the extract you can simply use vanilla extract. The coconut sugar gives the icing a caramel- like flavour and colour on its own.
The Donut Holes:
makes 12
- 2/3 cup of gluten free rolled oats
- 2/3 cup of raw cashews soaked in water for at least 2 hours and then drained
- 2/3 cup of soft medjool dates, pitted
- 1/8 tsp. of pink himalayan salt
- 1 tsp. pure vanilla extract
- 1 Tbsp. chia seeds
In a food processor, grind the oats to a coarse flour.
Add the soaked and drained cashews to the oat flour along with the dates, chia seeds, salt and vanilla.
Process until the mixture comes together as a fairly stiff dough.
By hand, form into 1 inch balls and then set in the freezer while you prepare the icing. The donut holes are best dipped in the icing frozen. The icing will go on much thicker if the holes are frozen.
Salted Caramel Coconut Icing:
- 4 heaping cups of raw dried unsweetened coconut ribbons ( or 11/3 cups of purchased coconut butter warmed to a liquid)
- 1/2 cup of coconut sugar (powdered)
- 8-10 drops of Medicine Flower Caramel Extract or 1 tsp. of pure vanilla extract
- 1/4 tsp. pink himalayan salt
To powder the coconut sugar, blend a few cups in a high speed blender until powdered. You will need to powder more than the 1/2 cup that you need in order to get it moving in the blender. Remove it from the blender and set it aside.
If you are making your own coconut butter, place the 4 heaping cups of raw dried coconut ribbons into your blender. Blend on high for a few minutes using the tamper to push it into the blade to ensure that all of it is incorporated into the mix. The coconut will quickly liquify. Be careful here not to let the coconut over-heat. Once it is blended into a smooth paste stop the blending process to add the rest of the ingredients. You should end up with about 11/3 cups of coconut butter.
If using a food processor, let the processor run until the coconut is smooth and liquified.
If using purchased coconut butter, warm it over low heat until liquified and proceed with the next step in a blender or food processor.
Add the powdered coconut sugar, caramel or vanilla extract and salt. Blend or process again until the coconut butter is warmed and well combined. As the mixture warms in the blender or food processor the coconut sugar will blend into the icing.
The Salted Caramel Icing can be poured into a container with a lid to use later or can be used right away in its liquid form to coat the Slim Bits. If left at room temperature it will solidify and will need to be warmed to use.
To Ice the Slim Bits:
Pour or spoon the Salted Caramel Icing into a small saucepan and warm over low heat. Stir well. Turn off the heat.
Remove the frozen Tim Bits from the freezer and one at a time, dip the donut holes into the icing. Using a spoon roll the donut around to make sure it is well coated.
Place the iced donut hole onto a parchment lined cookie sheet to set. I like to drizzle a little more of the icing over top once they are on the parchment. Sprinkle with true cinnamon and either allow the icing to set at room temperature or in the fridge. As you remove them from the parchment you can clean up the edges by breaking off the overflowing coconut butter. Store in a sealed container in the fridge for up to 10 days. I guarantee they won’t last that long!
