[Recipe] Ani Phyo's Donut Holes
*You won’t be able to eat just one donut. So I recommend tripling this recipe. Donut Holes will keep for over a week in your fridge.*
1 ¾ cups almonds
½ teaspoon sea salt
1 vanilla bean, scraped
2 cups dried pineapple, chopped
2 cups pitted dates
1/3 cup plus 1/4 cup shredded coconut
In food processor, place almonds, salt, and vanilla.
Process into a fine powder first.
Slowly add chopped pineapple and dates, mix well.
Place in a large bowl. Mix in 1/3 cup shredded coconut.
To serve, use an ice cream scooper or spoon to form donut holes.
Roll holes in ¼ cup shredded coconut.
Will keep for over a week in the fridge.
From the book Ani’s Raw Food Kitchen by Ani Phyo. Reprinted by arrangement with Da Capo Lifelong (www.dacapopress.com), a member of the Perseus Books Group. Copyright © 2007. Buy it here.