Paleo Donut Holes

Happy National Donut Day!

And my gratitude to the brilliant mastermind who created the holiday (and of course the creator of the donut!)

As much as I crave and love real, pure, plant-based food, I’m human. So yes, I day dream about donuts from time to time. And for the sake of perfecting this recipe, I had my share of them this week.

No complaints here. Who said that healthy girls can’t have donuts too?! It may seem unfitting for a whole food chef to post a donut recipe, but these delicious little bites are baked, and are grain-free, refined sugar free, dairy-free, and damn delicious.

How appropriate to create a Paleo donut recipe, considering donuts have been around since prehistoric times. It is safe to say that my version is more reminiscent of the original then the highly processed, sugary version you find today.

A bonus: unlike traditional donuts, these guys are great the next day and even taste great chilled, especially with a glass of nut milk!

And if you think these are just a once a year occasion to celebrate the magical donut that reigns supreme on the first Friday of June . . . well, I’m sorry, you’re missing out!

Paleo Donut Holes (Makes 2 dozen)

2/3 c coconut flour

½ tsp baking powder

¼ tsp cinnamon

2-3 tbsp coconut sugar

1 large banana

2 extra large pastured eggs

½ tsp vanilla

¼ c almond butter

Optional: 3 tbsp Equal Exchange chocolate chips

For Coating: 1 tbsp coconut sugar, 3 tbsp finely shredded coconut

Pulse dry ingredients in a food processor. Add the banana and blend for a minute. Add eggs, almond butter, and vanilla and blend to combine. Add chocolate chips, if using. Scoop and roll into balls, then roll in coconut/sugar mixture. Place on a parchment-lined baking sheet and bake at 325 degrees for 8-10 minutes. Serve warm. Enjoy any leftovers at room temperature or chilled. Refrigerate for overnight storage.