No Bake Blueberry Cake Donut Holes
raw, vegan & gluten-free
Oh, just look at these sweet, delicious blueberry morsels! It doesn’t get any better.
These wholesome little dessert morsels are wonderful, and we’ve been making them a lot lately. They’re so easy to make, don’t require an oven, and taste absolutely magical.
Blueberries will always remind me of everything good about summer–blueberry picking, spontaneous late night trips to Krispy Kreme for blueberry cake donuts, and warm days filled with the important business of bike riding and eating blueberries by the fistful.
These little treats definitely qualify as dessert. But the wholesome kind! They’re full of natural ingredients and healthy fats that will leave you feeling ready to go and energized.
This recipe does call for blueberry powder (which I realize is not something most of us have in the cupboard). It’s awesome to have in the back of the cupboard for dying foods naturally or adding some extra nutrition. However, you can also substitute the 2 teaspoons blueberry powder for 2 Tablespoons blueberry jam 🙂
Lightly sweet and packed with berry flavor, these fun little gems may quite possibly be your new favorite dessert.
No Bake Blueberry Cake Donut Holes
Combine wet donut ingredients in a small, microwave-safe bowl. Mix. Next, heat the mixture until all butters are completely melted (in a microwave, it should take about 20-40 seconds in 20 second increments).
Stir in the chia seeds and heat the mixture again for 20-40 seconds to allow the chia seed mixture to thicken.
Next, incorporate the blueberry powder and chopped apricots. Then add the oat flour, and stir until the dough is uniform.
Form the mixture into 10 small balls (about 1 heaping tablespoon each), and place the donut holes on a parchment paper lined tray in the freezer for 1 hour.
After an hour, make the glaze by combining 1 Tablespoon honey, 3 Tablespoons coconut butter, 1 Tablespoon coconut oil, and 1 teaspoon vanilla bean paste in the small microwave bowl and heating just until the mixture is soft. Drip the glaze over the donut holes and place them back in the freezer for 30 minutes.
Store in a sealed container in the fridge for a week or keep them in the freezer for up to a month. If storing in the freezer, just be sure to give them 15 minutes to thaw out before eating.
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Serving Size 1 donut hole (with glaze)
Servings 10
- Amount Per Serving
- Calories 228
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 8g40%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 4mg1%
- Potassium 70mg2%
- Total Carbohydrate 26g9%
- Dietary Fiber 2g8%
- Sugars 11g
- Protein 2g4%
- Vitamin A 4%
- Vitamin C 1%
- Calcium 19%
- Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Combine wet donut ingredients in a small, microwave-safe bowl. Mix. Next, heat the mixture until all butters are completely melted (in a microwave, it should take about 20-40 seconds in 20 second increments).
Stir in the chia seeds and heat the mixture again for 20-40 seconds to allow the chia seed mixture to thicken.
Next, incorporate the blueberry powder and chopped apricots. Then add the oat flour, and stir until the dough is uniform.
Form the mixture into 10 small balls (about 1 heaping tablespoon each), and place the donut holes on a parchment paper lined tray in the freezer for 1 hour.
After an hour, make the glaze by combining 1 Tablespoon honey, 3 Tablespoons coconut butter, 1 Tablespoon coconut oil, and 1 teaspoon vanilla bean paste in the small microwave bowl and heating just until the mixture is soft. Drip the glaze over the donut holes and place them back in the freezer for 30 minutes.
Store in a sealed container in the fridge for a week or keep them in the freezer for up to a month. If storing in the freezer, just be sure to give them 15 minutes to thaw out before eating.
Blueberry Cake Donut Holes
Makes 10 donut holes
Prep Time: 15 minutes
Total Time: 1 hour 45 minutes
Ingredients
Wet Donut Ingredients:
- 3 Tablespoons pure, raw cashew butter (If you don’t have any, you can make it at home just by blending raw cashews in a food processor or blender until the nuts release their oils and become creamy)
- 2 Tablespoons coconut oil
- 2 Tablespoons coconut butter
- 1.5 teaspoons vanilla bean paste
- 2 Tablespoons raw honey
- 2 Tablespoons chia seeds
Dry Donut Ingredients:
- 2 teaspoons blueberry powder OR 2 Tablespoons blueberry jam
- 7 dried apricots, finely chopped
- 1 cup oat flour – use certified gluten free if needed
Blueberry Glaze Ingredients:
- 2 Tablespoons raw honey
- 3 Tablespoons coconut butter
- 1 Tablespoon coconut oil
- 1 teaspoon vanilla bean paste
- 1 teaspoon blueberry powder
Preparation
- Combine wet donut ingredients in a small, microwave-safe bowl. Mix. Next, heat the mixture until all butters are completely melted (in a microwave, it should take about 20-40 seconds in 20 second increments).
- Stir in the chia seeds and heat the mixture again for 20-40 seconds to allow the chia seed mixture to thicken.
- Next, incorporate the blueberry powder and chopped apricots. Then add the oat flour, and stir until the dough is uniform.
- Form the mixture into 10 small balls (about 1 heaping tablespoon each), and place the donut holes on a parchment paper lined tray in the freezer for 1 hour.
- After an hour, make the glaze by combining 1 Tablespoon honey, 3 Tablespoons coconut butter, 1 Tablespoon coconut oil, and 1 teaspoon vanilla bean paste in the small microwave bowl and heating just until the mixture is soft. Drip the glaze over the donut holes and place them back in the freezer for 30 minutes.
- Store in a sealed container in the fridge for a week or keep them in the freezer for up to a month. If storing in the freezer, just be sure to give them 15 minutes to thaw out before eating.
More Vegan Dessert Ideas…
[…] (not chilled). While I love a good no-bake treat (like my Blueberry Cake Donut Holes or Vanilla Apricot Donut Holes), these kinds of bars are not very useful for throwing in your […]