Go Back
Blueberry Superfood No Bake Donut Holes Recipe
Ben Carraoli

Blueberry Superfood No Bake Donut Holes Recipe

I recently tried making these Blueberry Superfood No Bake Donut Holes in my kitchen, and I was honestly surprised at how simple and delicious they turned out. I love desserts that don’t require turning on the oven, especially on warm days when baking feels like too much work.
Print Recipe Pin Recipe
Total Time 25 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 cup almond flour
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/3 cup hemp hearts
  • 1/4 cup chia seeds
  • 1/3 cup runny cashew butter or almond butter
  • 1.2 ounces freeze-dried blueberries
  • 3/4 cup melted coconut butter

Method
 

  1. Start by adding almond flour, maple syrup, vanilla extract, hemp hearts, chia seeds, cashew butter, and freeze-dried blueberries to a food processor. Blend the ingredients until they combine into a thick, slightly grainy dough. This mixture should hold together easily when pressed.
  2. Once the dough is ready, scoop small portions and roll them between your hands to create bite-sized balls. Place each donut hole on a parchment-lined plate or tray to keep them from sticking.
  3. Place the tray in the freezer for about 20 minutes. This step helps the donut holes firm up so they keep their shape and are easier to coat later.
  4. Melt coconut butter in a small bowl until smooth. Remove the chilled donut holes from the freezer and gently coat each one with the melted coconut butter for a creamy glaze.
  5. Return the coated donut holes to the freezer for another 10–15 minutes. This allows the coconut butter to set and gives the donut holes their final texture.

Notes

  • I like using very runny nut butter because it blends more smoothly in the food processor.
  • When rolling the dough, I lightly dampen my hands so the mixture doesn’t stick.
  • I sometimes crush a few extra freeze-dried blueberries and sprinkle them on top of the glaze for a prettier finish.
  • If the dough feels too dry, I add a teaspoon of maple syrup or nut butter to help it bind.
  • I always chill the donut holes properly because it improves the texture and flavor.