Raw Vegan Chocolate Donut Holes

Raw Vegan Chocolate Donut Holes

by Erin Simone

Donut holes pinterest

Prep: 1 hr
Cook: 4 hrs
Yields: 15-20 donut holes

  • Food Processor

  • Parchment lined 1/2 sheet pan

  • Dehydrator (can still make w/o one)



  • 1 1/2 cups fine almond flour (if you can make your own-do it!)
  • 1 cup cacao powder
  • 10-15 medium-large, SOFT Medjool dates, coarsely chopped
  • 2 Tbsp mesquite powder
  • 3 1/2 Tbsp lucuma powder
  • 1 Tbsp psyllium husk powder
  • 2 Tbsp vanilla extract
  • 6 Tbsp coconut syrup
  • 1/4 cup unsweetened vanilla almond milk
  • 2 pinches fine sea salt
  • 1/4 cup sweetened cacao nibs (optional)
  • flaked sea salt for garnish


  • 1/4 cup melted coconut oil
  • 1/2 cup cacao powder
  • 1 Tbsp yacon powder or syrup (optional)
  • 1/2 tsp mesquite powder
  • 1/2 cup coconut syrup
  • 1 tsp vanilla extract


  • Place 10 dates, almond flour, cacao, mesquite, lucuma, and psyllium in a food processor and pulse about 5-8 times until it resembles the size of peas. Take the cover off and feel with hands. If it sticks together well, perfect. If it is still sandy and not holding well, go ahead and add 2-4 more dates and pulse about 3-4 more times.

*NOTE* The reason for this is dates come in various sizes and sweetness, even amongst the same variety. The brand I used may not be the one you use and this method accounts for that variance!

  • Add vanilla, coconut syrup, almond milk and salt and pulse another 5 times or so. Take the cover off and scrape down the sides and bottom of the food processor. If using cacao nibs add them in now. Cover and pulse another 3-4 times. It will eventually come together in one big ball, so if you need to pulse more, go ahead.
  • This is a very sticky dough so lightly dampen hands with water before forming into about 1-inch diameter balls rolling between both of your hands. (You will need to dampen hands again about every 5th ball.) If using a dehydrator, place on Teflex-lined sheet and dehydrate for 4 hours at 105 degrees. If not, place balls on a parchment lined 1/2 sheet pan or two smaller sheet pans and set aside while making the glaze.
  • To make glaze simply add all dry ingredients to melted coconut oil in a glass measuring cup whisking very well until completely smooth. There are a couple of ways to glaze the donuts. You can pour the glaze into a bowl and dip the top half of each donut into the glaze and place back on a sheet pan. You can also place a donut on a fork and dip the whole things in the glaze! Just depends how much chocolate you want on your donut!
  • Go ahead and sprinkle optional flaked sea salt on each donut and voila-you’re finish!
  • Best to store these at room temp in a covered Tupperware to keep them soft. Enjoy!
Erin Simone

about the author

Erin Simone

My name is Erin Simone and I work, breathe and eat as a plant-based chef. Eating amazing, organic and health-healing foods is such a beautiful way to live! Quite simply, the more nourished, clean and healthy your body becomes, the more abundant your life will truly be.


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