One Bite Vegan May 2019

Vanilla cinnamon donut holes
Vanilla cinnamon
donut holes
In the country I live in, known as Canada to
some—and Turtle Island to many others—
we have a coffee and donut chain called
Tim Horton’s. This company offers a wellknown,
well-loved menu item called Tim
Bits; it’s basically just donut holes with a branded
name. I had to explain all that before I could say:
this recipe is inspired by Tim Bits.
Makes 12 medium- large donut holes
Donut holes
¾ cup (60 g) quick oats
1 cup (110 g) cashews
¼ cup (43 g) pitted dates
1 tsp vanilla extract
1 tbsp (15 ml) melted coconut oil
1 tbsp (15 ml) brown rice syrup
1 tbsp (15 ml) water
½ tsp cinnamon powder
⅛ tsp stevia powder
Pinch of sea salt
Cinnamon maple glaze
2 tbsp (30 ml) maple syrup
1 tbsp (15 ml) melted coconut oil
½ tsp vanilla extract
1 tsp cinnamon powder
To make the donut holes, place all the ingredients
in a food processor and process until you have
a moist, semi-crumbly dough. It should hold
together when pressed between your fingers.
Roll the dough into balls and leave in the freezer
for 20 minutes, or until they’re solid and cold.
To make the glaze, whisk the ingredients
together until you have a smooth mixture.
Coat the chilled donut holes in the glaze and put
them back in the freezer for 20 minutes, or until
the glaze has hardened. Repeat until you use up
all the glaze.
These will keep for 2 weeks in the fridge.
Reprinted with permission from Rawsome
Superfoods by Emily von Euw, Page Street
Publishing Co. 2018. Photo credit: Emily von
Euw.
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