I have always had a thing for donut holes. I’m really not sure whether it’s pure nostalgia or whether I really do just love donuts. Maybe a little of both?
My children absolutely love Dunkin’ Donuts donut holes and ever since being gluten free, they want them even more. So, now our only option these days is to make our own. These actually turned out pretty easy to make and mighty tasty too!
Clean Chocolate Donut Holes that Actually Taste Good. REAL Good!
We made these sweetened primarily with dehydrated ground dates in the form of “date sugar” , you may be inclined to think Clean Donut Holes might not be worth eating. But that is not the case.
The date sugar tastes very similar to brown sugar and cooks just the same. By the way, you do not need to dehydrate and grind your own dates either. Date sugar can be bought in packaged form just like regular sugar.
And the fact that they baked and not fried doesn’t interfere with the flavor either. Of course my donut holes are also missing things like artificial flavor, artificial colors Red 40, Green 3 and Blue 1, partially hydrogenated cottonseed oil, preservatives and other similar suspects, but I don’t think you’ll miss any of that stuff either (wink).
Oh, and if you are more of a “whole” donut kind of person, here’s a gluten-free donut recipe that is equally as tasty.
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- 2 1/4 cup 1-for-1 gluten free flour (like this one from King Arthur)
- 1 teaspoon ground espresso
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon unrefined sea salt
- 3/4 cup unsweetened raw cacao powder (like this one from Navitas Naturals)
- 1/2 cup granulated date sugar (try Chatfields)
- 3 organic eggs
- 1/4 cup plus 2 tablespoons pumpkin puree
- 6 pitted medjool dates
- 1 tablespoon pure vanilla extract
- 3 tablespoons pure maple syrup
- 1/2 cup extra virgin organic coconut oil (such as Barlean’s, at room temperature)
- 1 cup raw walnuts or pistachio “crumbs” (see notes below)
- Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
- In a large mixing bowl, mix together the spelt flour, espresso, baking soda, baking powder, salt, cacao powder and date sugar. Set mixture aside.
- In a high-speed blender, like our favorite one from Ninja, add the eggs, pumpkin puree, dates, vanilla, coconut oil and maple syrup. Process for a good 4 or 5 minutes, until mixture is smooth and all ingredients are well blended. Add the dry ingredients into the food processor and process again until ingredients are well blended.
- Transfer the mixture to the freezer for 30 minutes.
- Using a tablespoon measure, scoop up a heaping tablespoon of the batter and then use your palms to roll the batter into a donut hole. Roll the donut hole into the walnut crumbs and then transfer to the baking sheet. Repeat with remaining ingredients.
- Bake for 17 minutes. Remove donut holes from oven and set aside to cool for 30 minutes before eating.
To make walnut “crumbs” place whole raw nuts in a food processor and pulse until crumbly.