Snickerdoodle Donut Holes
These snickerdoodle donut holes are an easy 5 ingredient no bake breakfast or dessert. Healthy, paleo, and gluten free. Topped with an easy 3 ingredient icing.
Ingredients
Donut Holes:
1/2 cup cashew butter (I used this one)
1/4 cup + 1 tbsp coconut flour
1/4 cup maple syrup
1 tsp cinnamon
1 tbsp vanilla protein (I used this Vanilla Collagen)
Icing:
1/2 tbsp almond milk
1/2 tbsp coconut butter
1/2 tbsp maple syrup
Cinnamon Sugar Topping:
1/2 tbsp coconut sugar
1 tsp cinnamon
Method
- Mix all of the donut ingredients together well in a bowl.
- Line a pan with parchment paper so the donut holes don’t stick
- Take a cookie scoop and spoon out the donuts onto the pan, I rolled them to be in more of a ball shape.
- Place the pan in the fridge for an hour
- In a small bowl, add the 3 icing ingredients.
- Microwave them for 30 seconds, remove and stir. Repeat this by heating for 15 seconds and stirring until the mixture is able to mix together. It will be a little liquid-y at this point so make the icing about 15 minutes before you’re ready to ice the donuts so it can firm up a little bit.
- Take the balls and coat them with the icing- I did some fully and some with 1/2.
- Sprinkle with the coconut sugar and cinnamon mixture.
- Place back in the fridge until the icing hardens.
- Store in the fridge for 3-5 days.
- Makes 9 balls.