Coffee Glazed Raw Donut Holes

If I was an SEO girlie (which I am, but not really…I’m halfway there) I would pepper this blog post with how these raw donut holes are high in protein, gluten free, vegan, healthy, easy for meal prep, no-bake and ALL THE THINGS because they truly, well, are.

But pushing something that is just meant to be delicious into all those categories always feels a little ick to me. The one thing you need to know about these “donut holes” is that they are not donut holes, but they are a really quick, easy, delicious snack to keep in your freezer for when you’re needing something sweet. They do give off strong donut hole energy (I credit the vanilla protein powder I use, Code JUSTINE20 for 20% if you ever purchase, non-sponsored, non-affiliate) and their texture always comes out so chewy and soft. I like to add a quick coffee glaze to give you the full donut-hole feeling, plus who doesn’t love a *touch* of caffeine in their afternoon snack?

Ingredients for these raw donut holes

• 1 packed cup of almond flour, 150 grams

• 1 scoop protein powder, 43 grams, I like Garden of Life’s newest blend! Code Justine20 as always 🙂

• 1/4 cup date syrup

• 2 tbsp coconut oil, melted

• 1 tsp vanilla extract

• 1/2 tsp kosher salt

• 1/2 loose cup of powdered sugar, 50 grams

• 1 tbsp brewed coffee or espresso

How to prepare these coffee glazed donut holes

• In a medium bowl, mix together the almond flour, protein powder, date syrup, coconut oil, vanilla and salt. Mix until you get a tacky dough, see below for more details and tips!
• In another small bowl, whisk together the coffee and powdered sugar until you get a drippy glaze.
• Roll the dough into 10 equal sized balls, about 1″ in diameter each. Dip the tops of each ball in the glaze and place the undipped part down on a plate, letting the glaze slide down and cover the edges.
• Store in the fridge for at least 5 minutes to let the glaze harden, and then they are ready to eat.

Tips and tricks on mixing this raw glazed donut hole dough

This dough might freak you out at first, and that’s because it looks like it will never come together. But do not fear! Do not panic. The dough will form in time.

Since this dough is primarily made of almond flour, it will absorb any moisture like a SPONGE. Almond flour is my secret to making anything with a soft, truffle-y consistency. Think marzipan! It’s exactly the same concept. Here there is a bit of protein powder as well, but since the almond flour is the highest in volume, it controls the dough’s consistency.

The key to mixing the dough is to start with a spatula or whisk, and then we you see it start to come together, switch to your hand to knead it into a play-dough like texture. From there it will be super pliable and soft!

What is the best way to store these raw healthier donut holes?

Since these are dipped in a glaze, I like to keep them in the fridge (if you like them soft) or in the freezer (if you like them dense and chewy!)

They will last in the fridge for up to 2 weeks, and they will last in the freezer for 6 months. But trust me, they will be gone LONG before then.

Store in a plastic bag or airtight container for best results!

Looking for similar recipes?

Here are a few that I love:

And that’s it for this raw donut hole recipe!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3