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Raw Glazed Vegan Donut Holes (Easy + GF!)

Updated: Jan 10, 2023

I decided to try making a raw vegan dessert. I keep trying them at restaurants and they always tastes so good! Another dope thing about raw desserts is usually, they are pretty easy and don't require a whole lotta effort--that is right up my alley!

These take about 10 minutes to prepare total outside of the time it takes to chill the icing on them.

What I also love about this easy vegan raw treat is they are also free of:


-White/Refined Sugars


I have made these a few times and they have come out so yummy each time. You can substitute the dates for dried cranberries (or mix the two) if you do not have (enough) dates.

I enjoy them best when they are made solely with dates and I have added this Artisana Organics vegan hazelnut spread to the glaze (it is available on Amazon, Whole Foods and health food stores--be careful though, it is so tantalizing and addictive)! If you do take this tip, be sure to add bit more coconut oil to your glaze (about 1/2 tbsp).

This recipe makes about 4 giant ones, about 8 medium or about 12 bite sized donut holes.


2/3 cup rolled oats

2/3 cup unsalted cashews, soaked (in warm water for 4 hours) and rinsed

2/3 cup pitted dates

1/8 teaspoon Himalayan salt

1/2 teaspoon pure vanilla extract


2 tablespoons coconut oil

2 tablespoons 100% pure maple syrup

1/2 teaspoon pure vanilla extract

To make the dough:

- Process all the donut ingredients into a thick, moist dough in a high speed blender or food processor. Depending on the speed and size of your blender/processor, this may take a few minutes. If it's still too crumbly, add another date or a tablespoon of coconut oil/water.

- Roll into balls and put in the freezer until cold and firm, about 20 minutes.

To make the glaze:

- Melt the coconut oil on low heat (no more than 118 degrees to ensure it is still considered "raw") and turn off the heat then whisk in the syrup and vanilla. It will quickly combine into a thin caramel-y like consistency. If the glaze is too thick, add a teaspoon more of coconut oil, until it is desired consistency.

Dip the solid donut holes into the glaze, covering each one completely and place on parchment paper or a non stick baking sheet (I always use a sheet of parchment paper as a barrier).

Put them back in the freezer until the glaze has hardened, then repeat until you use up all the glaze, which should be about twice.


You can place the leftover donut holes in a air tight container and place in the refrigerator. Consume or freeze within 5 days.

Did you make these? Well don't keep it to yourself! Let me me know in the comments or on social! All my social is at the top of this page. Thanks and hope you enjoy!

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