You know those recipes that make you dance around your kitchen while you make them? This was one of those recipes for me.
It’s Fall. I have fully embraced the colder weather, adaptogenic latte, pumpkin pie, snuggle-up-by-the-fire life. It’s a good life, my friends. And with this new obsession with Fall came a ton of insanely delicious recipe ideas. I love making energy bites, as you may know from my Chocolate Coconut Bliss Ball obsession a few years back, and I really wanted to make something with the leftover pumpkin puree in my fridge. I have been admiring raw vegan cheesecake bars and glazed donut holes, which have been popping up all over my instagram feed, and so these Pumpkin Spice Donut Holes came to life! And trust me, they’re insane. Probably one of my best recipes to date.
Disclaimer: I was a huge Tim Horton’s (Canada’s coffee shop) fan back in the day. For those of you not familiar with Tim Hortons, they make a ton of glazed donut holes, and my favourite flavour was the “sour cream glaze” or the seasonal “pumpkin spice” donuts. It may be a stretch, but I fully think these donut holes are better than the originals – and they’re healthy. It’s a win/win situation! Plus they’re so cute – who doesn’t love pumpkin space at this time of year!? Gift them to a friend or family member, or eat them all to yourself (like I do…).
This recipe is:
- the perfect treat after dinner
- the best post-workout snack
- packed with healthy fats like coconut and cashews
- packed with healing spices like cinnamon, nutmeg and cloves
- coated in a coconut oil maple glazed, packed with minerals
- insanely satisfying, with the texture of cheesecake bites
- did I mention they are healthy!?
Pumpkin Spice Glazed Donut Holes – makes 10 bites
- 1 cup of raw cashews
- 1 packed cup of medjool dates, pits removed (use medjool for best texture and taste)
- 1/4 cup shredded coconut
- 1/4 cup spiced canned pumpkin puree
- 1 tsp. pumpkin pie spice
- Pinch of sea salt
For the glaze:
- 2 tbsp. maple syrup
- 2 tbsp. coconut oil
- 2 tbsp. coconut butter
- Soak the cashews for 10 mins while you prepare the other ingredients.
- Remove the pits from the dates. Add the dates and the soaked (and drained) cashews to a medium-sized food processor or a Vitamix.
- Pulse for a few minutes and then add the coconut, pumpkin puree, pumpkin pie spice and pinch of sea salt. Blend for 5ish minutes or until the mixture is nicely combined (you may need to scrape down the sides a few times).
- Take the mixture out and place in the fridge for at least 30 minutes, to harden.
- Next, remove the mixture from the fridge and with your hands, begin to roll 1 tbsp of the mixture into small balls. Lay them on a baking tray or in a glass container and place in the freezer for 30 minutes.
- While you wait for the balls to freeze, heat up the glaze mixture. Add the maple syrup, coconut oil and coconut butter to a small saucepan and heat until nicely combined. Whisk with a fork to mix nicely.
- Take the balls out of the freezer and dip them in the glaze mixture (coating the whole ball evenly). Place back in the freezer and let cool for 30 mins. You can choose to dunk them in the mixture again (I did), but this is optional and makes for a yummier harder glaze.
- Store in the freezer in an airtight container for up to 2 weeks (but they will probably be gone before then!). The glaze will melt if you store these in the fridge, make sure to eat them straight from the freezer for the most delicious texture.
Recipe inspired by this Nutrition Stripped recipe.
Did you try this recipe? If so, I’d love to hear from you! Share your creations on Instagram with the hashtag #thepurelife so I can see them.
Love always, Sisley