May 18, 2018




 Do you ever just see an instagram post and immediately have to try it?

Alison Wu posted her No Bake Lemon Poppyseed Donut Holes and I knew I had to make them or something similar.



The perfectly ripe bananas I had were just asking to be made into these.

I'm sorry, rose gold and glazed treats. What is life.








vegan, gf, raw.


  • 1 1/2 cup of oat flour

  • 1/4 cup almond flour

  • 1/2 cup pecans, pulsed fine

  • 2 ripe bananas

  • 3 dates

  • 2 tbs coconut oil, melted

  • 1 1/2 tbs coconut butter, melted

  • 1/4 tsp cinnamon

  • 1/4 tsp vanilla

Mashed bananas and combine all liquid ingredients [bananas, coconut oil, coconut butter, vanilla]

In a food processor combine all dry ingredients and mix.

Add the liquid ingredients and dates. More dates = more sweetness. You do you.


The 'dough' will be on the wetter side, which is totally fine. But if it seems too much, always feel free to add more oat or almond flour.


Using a small cookie scoop, make small donut holes and put in the freezer while you make the glaze.

Freezing them will make them easier to dip into the glaze.


Coconut Glaze


  • 3 tbs coconut butter, heaping

  • 2 tbs coconut oil

  • 1/4 tsp vanilla ** optional

Melt together in the microwave in 20 second intervals until desire glaze consistency.


Add zested lemon and crushed pecans for the topping! :)


Keep refrigerated 






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