Raw Gluten-Free Cinnamon Donut Hole

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Treat yo self to some donut holes!

Who doesn't love donuts? I know I do, that's for sure!

Ever since I discovered I had a gluten intolerance in 2009 (and most recently an egg intolerance), donut life hasn't been the same. The gluten-free versions of the oh-so-loved fried confectionery aren't exactly the most decadent. And, that goes for 99.9% of gluten-free dessert food. I've come to terms with it, and I'm totally cool with it.

Luckily, with a bit of inspiration from Lee From America and Shut The Yam Up, I created these RAW GLUTEN-FREE CINNAMON DONUT HOLES! These donut holes definitely cure the craving for those fried, gluten-laden sweet treats, and are way better for you.

But, just because they're packed with so many good-for-you, wholesome ingredients, it doesn't mean eat'em all! 

These are still a treat. Eat in moderation!


Raw Cinnamon Donut Holes_glutenfree_vegan
Raw Cinnamon Donut Holes_glutenfree_vegan
Raw Cinnamon Donut Holes_glutenfree_vegan
Raw Cinnamon Donut Holes_glutenfree_vegan

What You'll Need

4 dates, pitted*
3/4 cup raw unsweetened shredded coconut + 1/4 cup for rolling
1/2 cup super fine almond flour (I used this brand)
2 tbsp coconut oil, melted
2 scoop collagen peptides (I used this brand)
2 tsp maca powder (I used this brand)
1/2 tsp ground cinnamon
1/8 tsp vanilla bean powder
Pink Himalayan salt, to taste
4-5 drops stevia (I used this brand)

What You'll Need To Know

In a food processor add the ingredients and process together creating a dough-like consistency. 

Roll into 1" size balls (I used a tablespoon spoon to scoop out) and roll in 1/4 cup shredded coconut.

Place on parchment or wax paper and place in the refrigerator until the dough sets. (Roughly 30-60 minutes)

* soaked dates ahead of time to soften up. They will blend a lot better!

Recipe makes roughly 9 balls.
 

Follow @ValerieFidan on Instagram for the latest bits + bites!.

Raw Cashew Cheesecake (GF, V)

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Let's be real, when it comes to eating healthy and clean, dessert is not exactly on the plan. But, every now and then it's okay to give in and indulge a bit. Cheesecake is one of my favorite desserts. But considering it as a whole food? You better believe it! Well, at least with this healthy hacked recipe. Not that you should it eat every day or anything, but as far as desserts go, this is one you can feel good about indulging in every now and then.

You Might Also Like...Guilt Free Choco-Peanut Butter Pie

The preparation for this is much easier than the typical classic cheesecake. It's pretty foolproof and there is no baking required. (I can't bake to save my life.) I recommend using a high-speed blender for the filling since it makes it creamier, and food processor for the crust. I used the NutriBullet for both since. Also, don't substitute the coconut oil for any other oil, as it is solid at room temperature, and helps the cheesecake stay firm.


What You'll Need

For the crust:
1/2 cup raw pecans (pecans don't require soaking)
1/2 cup soft pitted dates
1/4 cup raw flaked coconut
tiniest pinch of sea salt

For the filling:
3 1/2 cups raw cashews (soaked & drained)
2/3 cup extra virgin coconut oil
2/3 cup fresh lemon juice
1-2 tablespoons stevia or sweetener of choice
2 teaspoons vanilla powder

What You'll Need To Know

Begin by soaking the nuts. After they've finished soaking, prepare the crust.

In the bowl of a food processor, chop the dates, nuts, coconut and sea salt. Process until it holds together when you press it between two of your fingers. Set aside.

Begin the filling by slightly warming the coconut oil in a bowl of warm water (it melts at 77 degrees). Add the cashews, coconut oil, sweetener, lemon juice and vanilla into the pitcher of a blender, and blend well (until completely smooth). Blend a little more, just to be safe.

Press the crust evenly into the bottom of an 8-inch springform pan (don't go up the sides).

Pour the filling on top and freeze for 4 hours, or overnight.

To serve, let the cheesecake thaw for about 30 minutes, and cut into small slivers.

Notes:

  • Do not skip soaking the raw cashews in water. Soaking increases your body's absorption of the vitamins and minerals and neutralizes enzyme inhibitors naturally present in raw nuts and seeds (read more about that here). I recommend soaking them for at least 4-hours, if not overnight.
  • For the pie crust you can also use my 3-Ingredient Pie Crust Recipe.

Recipe makes 16 servings.