Chewy no-bake mini donuts
I love how a handful of ingredients can turn into something so exquisitely delicious. If you’re even vaguely obsessed with donuts but can’t quite get yourself to deep-fry, these chewy no-bake mini donuts are the bees knees. I made a test batch last week and they disappeared before you could say, hole in the middle.
Some of the most popular posts on the blog have been no-bake recipes, like this Caramel and walnut chocolate tart. It is chocolate nirvana and clearly devoid of reservations. These wholesome mouthfuls however, I will get rave reviews from anyone with a healthy sweet tooth. Packed with nutrient dense whole foods, you’ll be hard pressed to find a more indulgently good-for-you sweet treat with benefits. The easy blender recipe means you’re a mere blitz and roll away from sweet gratification.
As a self-confessed chocolate lover, I couldn’t resist giving them a chocolate bath. I used Afrikoa chocolate, a locally produced range of bean to bar chocolate that upholds the principles of fair trade and ensures the cocoa beans don’t leave African shores. Their 55%, 70% and 80% chocolate bars are also vegan-friendly. I found the fruity flavour of the 70% a perfect match for these chewy date nuggets. Before the chocolate sets completely, I sprinkle over a pinch of sea salt. For variation, top with cocoa nibs, finely chopped pistachio nuts or goji berries.
Chewy no-bake mini donuts
- 1/2 cup raw walnuts
- 1/2 cup raw cashew nuts
- 1/4 cup gluten-free whole rolled oats
- 1 cup (about 10) Medjool dates, pitted
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- pinch of sea salt
- 2 teaspoons coconut oil
- 1 tablespoon water
- 1/2 teaspoon vanilla extract
- 1 heaping tablespoon almond nut butter
- 100g 70% dark chocolate, melted (Afrikoa)
- Maldon sea salt flakes, for finishing (optional)
- Place the walnuts, cashew nuts and oats in processor.
- Pulse until the nuts and oats are broken down and quite fine.
- Add the dates, maple syrup, cinnamon, salt, coconut oil, water, vanilla and nut butter.
- Pulse to combine and the mixture comes together in a ball.
- Roll teaspoon amounts into evenly sized balls.
- Using the handle of a wooden spoon, press a hole in the centre of each.
- Place the donuts on a lined baking sheet and freeze for 2 hours.
- Dip the donuts in the melted chocolate and sprinkle with sea salt, if using.
- Store in a sealed container in the freezer or fridge if you prefer a softer texture.
More sweet temptation recipes with chocolate:
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