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Ingredients
- 2 small crisp organic apples (such as honey crisp or fuji)
- 1 Tbsp coconut oil
- 1/2 tsp cinnamon
- 1 cup walnuts
- 1/2 cup rolled oats
- 1/2 cup almonds
- 1 heaping cup medjool dates, pitted
- 1/4 tsp ginger
- 1/2 tsp cinnamon
- Dash of nutmeg
- 1/4 tsp sea salt
- 1/4 cup coconut flour
Details
Servings 1
Adapted from vegukate.com
Preparation
Step 1
Preheat oven to 350 degrees Fahrenheit.
Pit dates and add to a small jar or bowl. Pour warm water overtop to soften up dates and allow to sit for 10 minutes. Drain and discard water before use.
Chop apples into large diced pieces and spread evenly on a baking tray. Toss with coconut oil and cinnamon. Bake in the oven 15-18 minutes, or until soft and fragrant. Remove from oven and set aside.
In a high-speed blender or food processor combine walnuts, oats, almonds, sea salt, ginger, cinnamon, and nutmeg. Pulse a few times until mixture becomes broken down with large pieces throughout. Don’t over process this mixture!
Add in roasted apples and soaked and drained dates. Pulse until mixture becomes thick and sticky, allowing the mixture to have large pieces for texture.
Using wet hands, roll apple mixture into heaped tablespoon sized balls. Roll in coconut flour to coat. Repeat with the remainder of the apple mixture.
In the refrigerator, donut holes will keep 3-4 days. In the freezer, donut holes will keep up to a month. Enjoy!
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