No Bake Snickerdoodle Donut Holes
Ingredients
- 1/2 cup cashew butter (used Justin's)
- 1/4 cup + 1 tbsp coconut flour
- 1/4 cup maple syrup
- 1 tbsp vanilla protein (used Ancient Nutrition vanilla collagen)
- 1 tsp cinnamon
Icing mix
- 1/2 tbsp almond milk
- 1/2 tbsp coconut butter
- 1/2 tbsp maple syrup
Preparation
In a bowl, combine all donut hole ingredients and mix everything together well.
Line a pan with parchment paper.
Use a cookie scoop to scoop out the batter and roll into balls.
Place the balls on the baking pan and put in the fridge for an hour.
For the icing, melt the icing ingredients together for 30 seconds in the microwave, mix, then repeat melting and stirring every 15 seconds until melted.
Let the icing thicken just a little bit before adding to the donut holes so it sticks better.
Once the donut holes have hardened, roll them in the icing mixture.
Mix together 1/2 tbsp coconut sugar and 1 tsp cinnamon, then sprinkle this mixture on the donut holes.
Place back in the fridge for another hour to harden.
Store in the fridge for 4-5 days.
