I’d be the first person to tell you that I LOVE donuts. Something about the fried, crispy exterior and cakey inside is my foodie weakness. Maple cake donuts, to be exact. There are no vegan donuts around where we are in the Bay Area, but if I go to Whole Foods earlier in the day, they have just what I need if I’m craving it – vegan maple cake donuts!
Obviously, I can’t be eating donuts often. Even though foods are vegan doesn’t mean they’re healthy. For example, Oreos are vegan. Should I be stuffing my face with them? Um, NO. Foods high in refined sugar, carbs, and fat will sap that energy out of you after those blood sugars spike and drop.
I found on Pinterest that people make raw donut “holes,” achieved by adding maple syrup to the mix. So, similar to those energy surge bites that I used to make when hubby was training for the Ironman last year, I added maple syrup to these bad boys. Lo and behold, that made these taste like maple donuts! I also added almond meal instead of oats to up the protein. I just didn’t make the glaze as most people did. The glazes I saw were made with coconut oil, more maple syrup, and vanilla, but I found the glazing process time-consuming (I DO have a seven-month babe and 6-year-old who’s always on the go!) and unnecessary.
These ended up hitting the spot. You just store these in the freezer and can grab one directly to enjoy with some hot coffee or a mid-afternoon snack with tea. They have that maple flavor, just the right amount of sweetness with the dates (you can always add less dates per your taste), and are the perfect bite whether you’re rushing out the door or lingering over your morning coffee.