No-Bake Vegan Lemon Poppy Seed Donut Holes
User Reviews
4.8
No-Bake Vegan Lemon Poppy Seed Donut Holes
Description
For these vegan donut holes, dates are processed to a sticky paste and combined with walnuts, almond flour, and coconut flour to provide structure and nutty notes. Lemon zest and juice bring citrus brightness that balances the sweetness, while poppy seeds add mild crunch and visual interest. Vanilla extract enriches the flavor. The dough is formed into small balls and frozen slightly to firm up before glazing.
The glaze blends melted coconut oil with lemon juice, zest, and maple syrup to create a shiny, tangy coating. The glaze naturally separates but can be stirred just before dipping the donut holes. The result is a no-bake, vegan-friendly treat that combines fresh lemon flavor with nutty sweetness and a moist but firm bite.
These donut holes can be stored frozen or refrigerated to maintain freshness and are an option for a portable snack, dessert, or energy bite with a citrus twist.
Variations in nuts or seeds, and an oil-free glaze alternative using coconut butter and stevia, provide customization options.
Ingredients
DONUT HOLES
- 1 cup Medjool dates measured after pits removed, packed, pitted
- 1 cup walnut we mixed both, raw, or cashews
- 3/4 cup almond flour (or sub almond meal, but the donut flavor is more pronounced with flour)
- 1/3 cup coconut flour (or sub more almond flour)
- 1 Tbsp lemon zest
- 4 Tbsp lemon juice
- 2 1/2 Tbsp poppy seeds or chia seeds
- 2 tsp vanilla extract
GLAZE*
- 4 Tbsp coconut oil see notes for oil-free version, melted
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- 1 Tbsp maple syrup (or other sweetener of choice)
Instructions
- Line a baking sheet with parchment paper and set aside. To a food processor, add pitted dates and blend until small bits remain or a ball forms. Scoop out and set aside.
- To the food processor, add your raw nuts, almond flour, and coconut flour. Blend until a fine meal is achieved - about 20-30 seconds.
- Add the dates back in along with the lemon zest, lemon juice, poppy or chia seeds, and vanilla extract. Blend until a tacky dough forms. If it’s too dry, add a little more lemon juice. If it gets too wet or sticky, add more coconut flour as needed.
- Scoop out 1 1/2 Tbsp amounts of dough (I like this scoop) and roll into balls. Repeat until all of your mixture is used up. Arrange on your parchment-lined baking sheet. Transfer to the freezer and freeze for 10 minutes.
- In the meantime, prepare glaze by adding all ingredients to a mixing bowl and whisking thoroughly to combine (a little separation is natural - just stir again before glazing).
- Remove donut holes from the freezer, and one at a time, dip donut holes into the glaze. Lift up with a fork or slotted spoon and tap off any excess glaze. Place back on the parchment paper to harden. Repeat until all donut holes are glazed. Then carefully transfer back to the freezer to set.
- Freeze for 10 minutes. Then remove from freezer and dip again. You can repeat this process as many times as you can before the glaze runs out (I was able to dip all of my donut holes twice and rolled a few of them in a third time - though I found two times to be sufficient).
- Pop back in the freezer to chill again until set - about 10 minutes. Enjoy! Store leftovers covered in the refrigerator (up to 1 week) or the freezer (up to 1 month). They can be stored at room temperature, but if too warm, the glaze can melt.
Notes
- An oil-free glaze can be made using 4 Tbsp coconut butter, 1 tsp lemon zest, and stevia to taste; avoid adding liquids to coconut butter in this glaze to prevent seizing.
- The nutrition info is estimated using half cashews and half walnuts, chia seeds, and the full glaze.
- This recipe concept was inspired by This Rawsome Vegan Life and originally adapted from Lee from America.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18(Donut holes)
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Serving | 1(Bites) | |
| Calories | 143 | 7% |
| Carbohydrates | 13.7g | 5% |
| Protein | 2.8g | 6% |
| Fat | 9.5g | 15% |
| Saturated Fat | 3.5g | 18% |
| Sodium | 6mg | 0% |
| Potassium | 173mg | 4% |
| Fiber | 2.8g | 11% |
| Sugar | 8.9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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