Raw Superfood Donut Holes (Vegan!)

My well loved, lil' ol' oven has been on the fritz lately, so I haven't been able to do much baking. I guess it's just as well because it's been too hot to enjoy baking anyway. Buuuut, I HAD to make something because I need my treats (y'all know). I decided to make a healthy, wholesome version of what may be the most fun baked good ever: donut holes!

The traditional donut hole is baked or fried, and laden with refined sugar and white flour. This version is refined sugar free, flourless, nutrient dense and still super satisfying in both texture and taste. I've been snacking on these for days and they are SO GOOD.

What more could you ask for? Oh yeah. The recipe...

Raw Superfood Donut Holes

Ingredients:

• 1 cup raw almonds (can sub other nut of choice)
• 10 dates, pitted & room temperature
• 1/4 cup hemp seeds
• 2 tbsp. chia seeds
• 2 tbsp. sesame seeds
• 2 tbsp. flax seeds
• 2 tsp maca powder
• 1 cup raw almond butter (I used Trader Joe's) or other nut butter of choice
• 1/4 cup cacao powder
• 3 tbsp. pure maple 
• 3 tbsp. unsweetened vanilla almond milk (can sub non dairy milk of choice)

Combine the raw almonds and dates in a food processor. Pulse or blend on low until it starts to get crumbly. Add in the hemp seeds, chia, sesame, flax and maca powder. Pulse to combine. Add in the raw almond butter, cacao powder, maple and almond milk. Process on low until mixed, and then on high to make sure any large chunks are broken down and the mixture is mostly smooth. You may need to stop and scrape down the bowl a few times because the mixture is quite sticky. 

Transfer the "dough" into a large bowl. Line a cookie sheet with parchment paper and set aside. Use a tablespoon to scoop out the dough and roll them in your hands to make little balls. You can roll the balls in coconut, cacao powder and/or cacao glaze if desired. Refrigerate 30 min to an hour and then transfer them into an airtight container. Store in the fridge and enjoy!

**I REALLY recommend the cacao glaze. They're all good, but those are my favorite!

I didn't measure the ingredients for the cacao glaze, but it is pretty simple to make. Here's what I did:

In a small bowl, combine about 1 tbsp. cacao powder, 1 tbsp. pure maple and 2 tbsp. melted coconut oil. Stir or whisk to combine. Dip donut holes in the glaze, and place on parchment paper. Refrigerate until set.

xoxo Enjoy!

Vegan Double Chocolate Cake

I'm not a huge fan of Valentine's Day or the expectations that come with it. Sure, hearts are cute, and who doesn't love a box of chocolates? I'm just not a fan of how the holiday creates a buying frenzy. Love should be celebrated everyday, and I fully believe in showing the people you love how you feel in little, meaningful ways - every single chance you get - ...but I don't think that should mean buying a bunch of 'stuff'. I also hate the question, "So, what did he/she/they get you for Valentine's Day?", like it's some sort of competition. Now, I don't mean to sound like a jerk, but I just think that this holiday is LAME. This is coming from a hopeless romantic (I know it may not sound like it with all of my anti-Valentine's ranting). I have never thought that this holiday was romantic, and that's just my opinion. I'll take those, stay up late talking about life, kiss me in the middle of an argument, hold my hand while watching TV, bring me a flower you picked on your way home when you thought of me, and pinch my butt in the middle of the grocery store because you think I'm really cute (P.S. not an invitation to strangers) kind of moments. It's the little everyday things that matter to me.

Anyway, you know what's not lame? CAKE. Here's a yummy recipe:

Vegan Double Chocolate Cake
Slightly Adapted from Minimalist Baker

1 1/2 cups unsweetened vanilla almond milk
2 tsp apple cider vinegar
1 1/4 cups unsweetened applesauce
1/2 cup hot coffee (I used instant)
2/3 cup melted coconut oil
2 tsp pure vanilla extract
2 cups + 2 Tbsp whole wheat white flour
1 1/3 cups coconut sugar
1 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1/4 tsp sea salt

FROSTING
1 cup vegan butter, softened
2 1/2 powdered sugar
2/3 cup cocoa powder
1/4 cup dairy-free dark chocolate, melted and cooled
Splash of almond milk if needed

Preheat oven to 350 degrees. Spray 2 8-inch round cake pans with nonstick spray and dust with cocoa powder. Tap the pans over the sink to shake out the excess, and set aside.
Mix the almond milk and vinegar in a large mixing bowl, and let set for a few minutes to thicken. Add the oil, coffee, and applesauce and beat until foamy.
Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt to a separate bowl and whisk together. With your mixer on low, slowly add the dry ingredients into the wet ingredients. Mix until smooth and creamy (batter should be thick, but pour-able). Divide batter evenly between your 2 cake pans. Bake 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

While the cakes cool, whip up your frosting. Whisk the vegan butter and powered sugar until creamy Add in your cooled, melted chocolate and mix until smooth, then add in the cocoa powder. Whisk everything on high until light and fluffy. Add in some almond milk if the frosting is too thick. You can always add more powdered sugar or cocoa if it's too thin. Once the cake is cooled, frost with your chocolate frosting. If you want to write a note, melt a little bit of white chocolate in the micro for 30 seconds at a time until smooth and melted. Transfer to a plastic sandwich bag, and cut the tip off one corner. Pipe your message onto your cake, and add some pretty flowers if desired. *Note: I always wrap a little parchment around the stems of my flowers before inserting them into the cake.

Whatever your opinion is of Valentine's Day, I hope you enjoy!

xoxo