Hello, Hello! Today is a GREAT day for a couple of reasons: 1. It’s Friday (I mean who couldn’t be happy about that?!) 2. It’s the first day of June aka my Birthday month 3. the LAUNCH of my website 4. Last, but certainly not least a new sweet treat recipe to carry you into the weekend. Oh, did I mention it’s National Donut Day??
Before I dive into this recipe post, I wanted to give you all a glimpse of what you’ll see/find on this site. I’ll be sharing my day-to-day eats, how I plan my food shopping trips (where I shop, my favorite brands, tips etc.), why I love running so much and how you can too, what I eat/recommend before/during/after exercising, kitchen gadgets and so much more! You better believe I’ll be sharing my foodie travels and giving you the 411 on where to go in Cincinnati and Columbus (my home base). Please stay awhile, look around and contact me with any questions, recommendations or what you want to see more of!
Now, for the grand finale…DONUTS! I’m 100% partaking in this national day and you should too! Donuts, aren’t something I crave often, but when I do they’re a delicious treat! I’m sharing a no-bake donut hole recipe that I promise will satisfy that donut craving without all the added sugar, saturated fat, and other ingredients we typically find. Let me know if you try these bites of deliciousness.
Vanilla Pistachio Donut Holes (they’re even vegan!)
Makes: About 14 donut holes
- 1 cup raw almonds (soaked in water for 10 minutes)
- 15 pitted dates (soaked in water for 10 minutes)
- 1/3 cup shredded unsweetened coconut
- 1/4 cup pistachios
- 1 tsp vanilla extract
For the coating:
- 2 Tbsp coconut oil
- 2 Tbsp maple syrup
- 2 Tbsp unsweetened vanilla almond milk
- 1/4 tsp vanilla extract
- In a food processor grind all the ingredients into a thick, moist dough. (My food processor is on the small side so I did this step in 2 batches).
- Use about 1 Tbsp of the mixture and roll into a ball using your hands. Place on a plate lined with parchment paper and put in the freezer for 30 minutes to chill and firm.
- Coating: In a microwave safe dish, add the coconut oil, maple syrup, almond milk, and vanilla extract. Heat for about 30 seconds or until melted.
- Remove donut holes from the freezer and dip into the melted coating mixture. Place back on the parchment paper and freeze for another 20 minutes. Repeat the coating one more time.
- Before serving, sprinkle with pistachio dust.
- You can either store in the fridge or freezer!
Enjoy the weekend! XOXO